This Crushed Pineapple Cake is my grandma’s vintage recipe. It’s an easy one-bowl cake that’s quick and easy to make. The pecans give the cake a nice crunch, and it’s covered in a classic cream cheese frosting. 

This cake costs $9.15 to make. It makes twelve servings and costs just $0.78 per serving.

Pineapple is such a sweet fruit that I love to bake with. Try my Copycat Dole Whip, Pina Colada Cupcakes, and my Virgin Pina Colada for more pineapple treats.

A spatula taking out a piece of crushed pineapple cake from the pan.

Grandma’s Cake with Crushed Pineapple

I love vintage recipes. This Crushed Pineapple Cake is my grandma’s classic recipe that reminds me of my childhood.

I recently talked with my aunt, and I asked her to send me some of my grandma’s recipes that I might not have. In the stack was this gem! (In some of the pictures, you can even spy her handwriting on the recipe card).

This pineapple cake is light and fluffy with a sweet and creamy frosting. It is full of pineapple flavor that reminds me of Springtime on a plate! Sometimes people even refer to it as Sunshine Cake.

The refreshing, creamy, moist, and fruity cake is the perfect addition to your Easter table or summertime BBQ. Make this Pineapple Cake from scratch with crushed pineapple, pecans, and a few other simple ingredients.

It is made in fifteen minutes of prep time, and it will be a family favorite for years to come! 

A slice of the finished pineapple cake recipe on a white plate with a fresh pineapple in the background.

Pineapple Cake Recipe ingredients and estimated cost

Per Serving Cost: $0.78

Recipe Cost: $9.15

  • 2 cups all-purpose flour – $0.38
  • 1 teaspoon baking soda – $0.01
  • ½ teaspoon salt – $0.01
  • 1 ½ cups sugar – $0.35
  • 2 large eggs – $0.20
  • 1 teaspoon vanilla extract – $0.68
  • 20 oz can crushed pineapple – $1.28
  • ¾ cup chopped pecans – $2.43
  • 8 oz package cream cheese – $1.96
  • 8 Tablespoons butter – $0.72
  • 1 ¾ cups powdered sugar – $0.05
  • 1 teaspoon vanilla extract – $0.68
  • 2 Tablespoons pecans – $0.40

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

An overhead picture of all of the ingredients needed to make this recipe.

How to make Pineapple Cake

  1. First, preheat the oven to 350 degrees F and spray a 9×13-inch baking dish with cooking spray. 
  2. Next, using a large bowl, whisk together the flour, baking soda, salt, and sugar. 
  3. Then, add in the eggs, vanilla, and crushed pineapple and stir together with a rubber scraper. 
  4. Fold in the chopped pecans. 
  5. Pour the mixture evenly into a baking dish. Bake for 30-40 minutes. 
  6. Set the cake on a wire rack to cool completely for about 45 minutes.
  7. Next, place the cream cheese and butter in a medium bowl and beat on medium-high speed with a handheld mixer, for 1-2 minutes.
  8. Once it is fluffy, add the powdered sugar and vanilla and beat until smooth. 
  9. Finally, ice the cake with a rubber scraper. 
  10. Garnish with optional toppings before slicing and serving. 

A picture collage showing how to make this recipe.

***For complete recipe instructions and a recipe video, see the recipe card below.

Pineapple Cakes variations

  • Instead of pecans, you can use walnuts or coconut. Or, you can leave the nuts out altogether.
  • You can use low-fat cream cheese in the frosting, but please don’t use fat-free cream cheese.

Crushed Pineapple Cake storage tips

SERVE: Slice and serve or chill the cake until you’re ready to serve it.

STORE: Cover and chill the cake for 5-6 days. Let the cake sit at room temperature for 15-20 minutes before serving.

FREEZE: The frosting of this crushed pineapple cake does not freeze well, so if you’d like to freeze the cake, freeze it without the frosting. To do so, cover the cake with two layers of plastic wrap and foil. Freeze for 6-9 months.

DEFROST: Defrost at room temperature for 3-4 hours before frosting and serving.

A slice of the finished Pineapple Cake with crushed pineapple on a white plate.

COOK’S TOOLS

  • 9×13-inch baking dish
  • Mixing bowls
  • Whisk
  • Rubber scraper
  • Wire rack
  • Handheld mixer

FAQs for Homemade Pineapple Cakes

How do you crush pineapple chunks?

If you cannot get a can of crushed pineapple, you can make it by placing pineapple chunks in a blender or food processor on the pulse setting until the desired consistency is reached.

Why is my pineapple cake mushy?

There could be several reasons why your pineapple cake turned out mushy. Here are a few possible causes to consider:
Over-Mixing the Batter: Over-mixing the cake batter can develop excess gluten, resulting in a dense and mushy texture. When combining the ingredients, mix just until they are incorporated to avoid over-mixing.
Under-Baking: If the cake is under-baked, it may remain mushy and not set properly. Make sure to follow the recommended baking time and check for doneness by inserting a toothpick into the center of the cake. The cake is done if it comes out clean or with a few crumbs.
Storage and Cooling: Improper storage or cooling can also contribute to a mushy texture. Ensure that the cake is completely cooled before storing it, and store it in a cool, dry place to prevent condensation from making it soggy.
Recipe Modifications: If you made any modifications to the recipe, such as substituting ingredients or altering the quantities, it could affect the cake’s texture. Stick to the original recipe for the best results.

Th finished Pineapple Cake in the pan with a piece taken out of it.

MORE CAKES

More from Food Folks and Fun

4.05 from 21 votes

Pineapple Cake

Recipe Cost $ $9.15
Serving Cost $ $0.78
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 35 minutes
12 people
This Crushed Pineapple Cake is my grandma’s vintage recipe. It’s an easy one-bowl cake recipe that’s quick and easy to make.

Equipment

  • 9×13-inch baking dish
  • mixing bowls
  • whisk
  • rubber scraper
  • wire rack
  • handheld mixer

Ingredients
 
 

FOR THE PINEAPPLE CAKE:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 20 oz can crushed pineapple do not drain
  • ¾ cup chopped pecans

CREAM CHEESE FROSTING:

  • 8 oz package cream cheese softened
  • 8 Tablespoons butter or margarine softened
  • 1 ¾ cup powdered sugar
  • 1 teaspoon vanilla extract

FOR GARNISH: (both optional)

  • 2 Tablespoons chopped pecans toasted
  • Drained pineapple chunks

Instructions

PREP OVEN AND PAN:

  • Move oven rack to the middle position and preheat the oven to 350 degrees F.
  • Grease a 9×13-inch pan with nonstick cooking spray. Set aside.

MIX CAKE:

  • In a large bowl, whisk together flour, baking soda, salt, and sugar.
  • Add in eggs, vanilla, and crushed pineapple.
  • Use a rubber scraper to stir until combined.
  • Fold in chopped pecans.

BAKE AND COOL CAKE:

  • Pour the batter into the prepared pan and smooth it into an even layer.
  • Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
  • Move cake to a wire rack to cool completely, about 45 minutes.

MAKE CREAM CHEESE FROSTING:

  • Add cream cheese and butter or margarine to a medium bowl. Use a handheld mixer and beat on medium-high speed until fluffy, about 1-2 minutes.
  • Add powdered sugar and vanilla and beat until combined and smooth, about 1-2 more minutes.

ICE AND GARNISH CAKE:

  • Use a rubber scraper or an offset spatula to ice the cake.
  • Garnish with chopped pecans and drained pineapple chunks (both optional).

SERVE:

  • Slice and serve or chill until ready to serve.

Video

Notes

SERVE: Slice and serve or chill the cake until you’re ready to serve it.
STORE: Cover and chill the cake for 5-6 days. Let the cake sit at room temperature for 15-20 minutes before serving. 
FREEZE: The frosting of this crushed pineapple cake does not freeze well, so if you’d like to freeze the cake, freeze it without the frosting. To do so, cover the cake with two layers of plastic wrap and foil. Freeze for 6-9 months. 
DEFROST: Defrost at room temperature for 3-4 hours before frosting and serving. 

Nutrition

Serving: 1slice | Calories: 473kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 319mg | Potassium: 155mg | Fiber: 2g | Sugar: 50g | Vitamin A: 555IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

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6 Comments

  1. Thank you so much for sharing this recipe. I have been looking for a recipe that was similar to what my Grandmother made, and this recipe is it! It is so delicious. It is one that we will make often.

  2. This is the perfect cake for spring and summer! It was full of fresh fruit flavor, and that cream cheese frosting gave it a wonderful finishing touch.

  3. Sisley White - Sew White says:

    This pineapple cake is so juicy and full of that iconic pineapple flavour. A perfect addition to a summer day.

  4. You had me at easy one-bowl cake! This looks absolutely fantastic and I love the contrast in flavors and texture.

  5. What a treasure to have your sweet grandmother’s pineapple cake recipe! I love how you share the recipe cost, too – so helpful, especially right now when costs are higher. Can’t wait to make this for my family. Thanks for another winner from Food Folks and Fun.

  6. Such a delight and easy cake to make and enjoy!