Southern Pineapple Cake

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Southern Pineapple Cake

Southern Pineapple Cake is the kind of dessert that shows up at church potlucks, family reunions, and Sunday dinners — and disappears fast. It’s incredibly moist thanks to crushed pineapple baked right into the cake, then finished with a warm, buttery pineapple glaze that soaks in and creates a tender, melt-in-your-mouth crumb.

No frosting needed. No mixer required. Just pure Southern comfort.

Why This Cake Is So Loved

  • Uses pantry ingredients

  • No eggs, no milk — naturally moist

  • Pineapple flavor in every bite

  • Warm glaze sinks into the cake

  • Gets better the next day

Prep & Bake Time

  • Prep Time: 10 minutes

  • Bake Time: 35–40 minutes

  • Total Time: About 50 minutes

  • Servings: 12–15 squares

Ingredients

Cake

  • 2 cups all-purpose flour

  • 1 ½ cups granulated sugar

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 1 can (20 oz) crushed pineapple with juice

  • 2 teaspoons vanilla extract

  • ½ cup chopped pecans or walnuts (optional)

Pineapple Glaze

  • ½ cup butter

  • ¾ cup granulated sugar

  • ¼ cup milk (or evaporated milk)

  • 1 teaspoon vanilla extract

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make the Cake Batter

In a large bowl, whisk together flour, sugar, baking soda, and salt.

Stir in crushed pineapple with all its juice and vanilla extract. Mix just until combined. Fold in nuts if using.

Pour batter into prepared dish and spread evenly.

3. Bake

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the Glaze

While the cake bakes, melt butter in a saucepan over medium heat. Stir in sugar and milk. Bring to a gentle simmer and cook for 2–3 minutes, stirring constantly.

Remove from heat and stir in vanilla.

5. Glaze the Cake

As soon as the cake comes out of the oven, pour the hot glaze evenly over the hot cake. Let it soak in completely.

6. Cool & Serve

Cool slightly before slicing. Serve warm or at room temperature.

Pro Tips for the Best Southern Pineapple Cake

  • Do not drain the pineapple — that juice is everything

  • Pour glaze on while cake is hot for max absorption

  • Nuts are optional but traditional

  • Cake cuts cleaner once fully cooled

  • Stores beautifully for days

Variations

  • Coconut Pineapple Cake: Add ½ cup shredded coconut

  • Cream Cheese Glaze: Replace milk with cream cheese

  • Spice Version: Add cinnamon or nutmeg

  • Sheet Cake Style: Bake thinner and glaze lightly

Storage

  • Room Temperature: 2 days (covered)

  • Refrigerator: Up to 5 days

  • Freezer: Wrap tightly, freeze up to 2 months

Estimated Calories

Approximately 330–380 calories per slice, depending on glaze and nuts.

Final Thoughts

Southern Pineapple Cake is humble, comforting, and irresistibly moist — the kind of recipe that gets passed down, handwritten on index cards, and requested again and again.

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