The Secret to Perfect Pineapple Cake 🍍

The key to an outstanding pineapple cake lies in using quality ingredients and not overmixing your batter. The pineapple juice adds natural sweetness and acidity, which helps create a tender crumb. Many recipes call for crushed pineapple, but incorporating small chunks gives you delightful bursts of fruit in every bite.

Another secret? Don’t drain your pineapple too thoroughly. That juice is liquid gold for flavor and moisture. You want the fruit slightly drained but not bone-dry.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple, lightly drained (reserve juice)
• ½ cup pineapple juice (from the can)

Optional Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Your Pineapple Cake ✨

Preparing Your Pan

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish. This prevents sticking and ensures your cake releases beautifully after baking.

Mixing the Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. These dry ingredients form the foundation of your cake’s structure.

In a separate bowl, beat the eggs until they’re light and frothy. Add the vegetable oil, vanilla extract, and pineapple juice, mixing until well combined. The oil keeps the cake moist while the pineapple juice adds that signature tropical flavor.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix—a few lumps are perfectly fine. Fold in the crushed pineapple, distributing it evenly throughout the batter….