Moist Pineapple Cake Recipe

This moist pineapple cake is soft, fluffy, and full of sweet pineapple flavor. The crushed pineapple keeps the cake tender and juicy, making it perfect for birthdays, tea time, or any special occasion. You can enjoy it plain, dusted with powdered sugar, or topped with cream cheese frosting.

Preparation Time

Prep Time: 20 minutes
Bake Time: 35–40 minutes
Total Time: 1 hour
Servings: 10–12 slices

Ingredients

For the Cake

2 cups (250 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs (room temperature)
¾ cup (150 g) granulated sugar
½ cup (100 g) brown sugar
½ cup (120 ml) vegetable oil
½ cup (120 g) plain yogurt or sour cream
1 teaspoon vanilla extract
1½ cups crushed pineapple with juice (do not drain)

Optional Cream Cheese Frosting

8 oz (225 g) cream cheese, softened
¼ cup (60 g) unsalted butter, softened
2½ cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons pineapple juice (if needed)

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan, or a 9×13-inch baking pan with parchment paper. This helps the cake release easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these ingredients evenly ensures the cake rises properly and has a soft texture.

Step 3: Beat the Wet Ingredients

In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until the mixture becomes light and creamy. Slowly add the vegetable oil while mixing. Stir in the yogurt and vanilla extract until smooth.

Step 4: Add the Pineapple

Fold the crushed pineapple with all of its juice into the wet mixture. The pineapple juice adds natural sweetness and keeps the cake moist throughout baking.

Step 5: Combine the Batter

Gradually add the dry ingredients into the wet ingredients. Mix gently with a spatula or mixer on low speed until just combined. Do not overmix, as this can make the cake dense instead of soft.

Step 6: Fill the Pan

Pour the batter into the prepared cake pan and spread it evenly with a spatula. Tap the pan gently on the counter to remove large air bubbles.

Step 7: Bake

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Every oven is different, so begin checking after 35 minutes.

Step 8: Cool the Cake

Let the cake cool in the pan for about 10 minutes. Carefully transfer it to a wire rack and allow it to cool completely before frosting. Cooling completely prevents the frosting from melting.

Step 9: Prepare the Frosting (Optional)

Beat the cream cheese and butter until smooth and fluffy. Add the powdered sugar gradually, mixing after each addition. Stir in the vanilla extract. If the frosting is too thick, add a little pineapple juice until it reaches a smooth, spreadable consistency.

Step 10: Frost and Decorate

Spread the frosting evenly over the cooled cake. Decorate with pineapple pieces, toasted coconut, chopped pecans, or maraschino cherries if desired.

Tips for the Best Moist Pineapple Cake

Use crushed pineapple with the juice for maximum moisture.
Do not overmix the batter.
Bring eggs and yogurt to room temperature before mixing.
Store the cake in the refrigerator if frosted with cream cheese frosting.
The flavor becomes even better after chilling for a few hours.

Storage

Room Temperature: Up to 2 days (unfrosted).
Refrigerator: Up to 5 days in an airtight container.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

This pineapple cake is wonderfully soft, moist, and bursting with tropical flavor. Serve it with tea or coffee, or enjoy it as a refreshing dessert after a meal.