How to Make It
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large bowl, whisk together flour, sugar, baking soda, and salt.
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Add softened butter and mix until the mixture resembles coarse crumbs.
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In a separate bowl, beat eggs with vanilla. Add this to the flour mixture and stir until combined.
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Mix in crushed pineapple and buttermilk until smooth.
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Pour batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
To Make the Frosting:
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Beat softened butter until fluffy.
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Add powdered sugar, crushed pineapple, and vanilla. Mix until creamy.
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Frost the completely cooled cake and top with shredded coconut if desired.
Pro Tips for Perfect Results
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Drain pineapple thoroughly to avoid a soggy texture.
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Want more coconut flavor? Add a splash of coconut extract to the batter.
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If your frosting is too thick, stir in a little milk. If too thin, add more powdered sugar.
Make It Your Own
Creative Twists:
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Add sliced bananas between layers for a tropical surprise.
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Fold in chopped macadamia nuts for texture and crunch.
Substitutions:
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For a dairy-free cake, use coconut oil instead of butter and almond milk in place of buttermilk.
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Need it gluten-free? Use your favorite all-purpose gluten-free flour blend.
Serving Ideas
This pineapple cake is delightful on its own but even better with:
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A scoop of pineapple or coconut sorbet
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A dollop of whipped cream or vanilla ice cream
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A warm cup of tropical fruit tea or chilled pineapple juice
Final Thoughts
Light, fruity, and brimming with tropical flavor, this pineapple cake is more than just dessert—it’s an escape to an island getaway in every bite. Whether you're baking for guests or treating yourself, this cake is bound to be a favorite!
