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Crushed Pineapple Cake – This pineapple cake is an easy poke cake recipe from scratch! It's screaming pineapple flavored from the crushed pineapple on the cake and the pineapple juice on the frosting.
Moist pineapple cake with pineapple frosting
This is the wettest, softest, juiciest cake I've ever made. I literally heard the cake when I cut it from the pineapple juice frosting that soaks every crack.
It's a quick, easy, one-bowl, no-mixer recipe from scratch that's as easy as using a boxed mix, which I often see with cakes. The cake is just screaming with an exaggerated pineapple flavor. If you are a lover of pineapple tart or pineapple dessert, this is the tart for you. There is crushed pineapple inside the cake and the frosting is made with pineapple juice.
Instead of just pouring the frosting over the top, first grab a small kitchen knife and chop the cake at about 25 points, slightly rotating the knife with each hit. There is no need to crater or rummage too much because the enamel finds a way to soak up.
I made this sweet Southern-style cake to celebrate the new Ovation TV show, South discovered with the Lee Bros. Matt and his brother Ted explore a different city in the south, seeking to expose the unique and unexpected sides of southern cuisine and culture.
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What is in this pineapple cake?
To make this ultra moist pineapple cake, you will need:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Sodium bicarbonate
- Crushed pineapple
- Powdered sugar
How to make pineapple cake with pineapple frosting
To make this pineapple cake, simply beat the crushed pineapple cake batter and bake until the top is firm and a toothpick inserted in the middle comes out clean. Depending on how moist your crushed pineapple is, your cake may take a little longer than the recipe requires.
Once the cake is out of the oven, let it cool momentarily before making the pineapple frosting. The frosting is made with some of the pineapple juice left over from the crushed pineapple. You can make the enamel as thin or thick as you like!
Prick the entire cake with a knife, then sprinkle the pineapple frosting on top. It may seem like there is too much frosting on the cake, but once you have had time to chill in the fridge, it will all soak up the cake!
Can I make pineapple cake with fresh pineapple?
I only made this crushed pineapple cake as written, so I can't say for sure if the fresh pineapple will work here. If you try it out and it works for you, leave me a comment below!
Can I prepare this cake in advance?
Insurance! In fact, I think it tastes better after having had time to chill in the fridge overnight. If you plan to serve this to the guests, I recommend that you do so within the first 24 hours. The cake will stay fresh for up to five days in the refrigerator, but the glaze slowly sinks to the bottom of the cake over time.
Tips for making the best pineapple cake
When mixing the cake batter, make sure the pineapple is well drained. If not, the cake will be so moist and moist that it will not set.
Also note that baking times can vary dramatically due to the humidity level in pineapple (some fruits are much juicier than others), how well it drained, the weather and oven variations, etc. If you feel like your crushed pineapple cake is quickly on top too before it settles in the center, marquee with a foil and bake until done.
Lastly, the longer you can let this crushed pineapple cake soak in, the better. I left mine to soak overnight and the next morning I was in pineapple heaven. This is one of the best cakes I have ever made and definitely very sweet of all the wonderful pineapple.
Yield: one 8 × 8 inch cake
Preparation time 10 minutes
Time to cook 40 minutes
Cooling time 4 hours
Total time 4 hours 50 minutes
- 1/2 cup unsalted butter (1 stick), melted
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon of vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon of salt, or to taste
- 1/4 teaspoon of baking soda
- one 20-ounce can crushed pineapple, drained well with reserved juice
- about 2 cups icing sugar
- 3 to 4 tablespoons of pineapple juice, or as needed for consistency
- Preheat oven to 350F. Line 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In large microwave-safe bowl, melt butter, about 1 minute on high power.
- Wait a moment before adding the eggs so you don't mix them. Add eggs, granulated sugar, vanilla, and beat until smooth.
- Add flour, salt, baking soda and stir until combined, do not mix too much.
- Add the crushed pineapple and stir to combine. (Reserve the juice for the frosting).
- Turn the dough into a prepared skillet, smoothing the top slightly with a spatula.
- Bake for about 36 to 41 minutes (baked 39 minutes), or until done. A toothpick inserted in the center should come out clean or with a few damp crumbs, but without coating. *
- Place the cake on a wire rack to cool momentarily while preparing the frosting.
- In a large mixing bowl, add 2 cups icing sugar, 3 to 4 tablespoons reserved pineapple juice, and beat vigorously until smooth and combined. Depending on the consistency and preference of the glaze, you may need to play around with the proportions of sugar and juice slightly; Set the frosting aside.
- Using a small kitchen knife, prick the cake in about 25 points, slightly rotating the knife with each prick. There is no need to crater or rummage too much because the enamel finds a way to soak up.
- Evenly pour the frosting over the cake. If the glaze is building up near the sides of the pan, use a spatula to push it toward the center, and then use the spatula to "crush" it into the holes. Even if there seems to be too much enamel, it eventually gets absorbed.
- The longer you can soak it (overnight is optimal) before cutting and serving the cake, the better.
- The cake will remain airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
* Baking times can vary dramatically due to the humidity level in pineapple (some fruits are much juicier than others), how well it drained, the weather and oven variations, etc. If you feel the cake brown too quickly on top before laying in the middle, marry with a sheet of aluminum foil (drop a sheet of aluminum foil onto the pan) and bake until done.
1 Amount per proportion: Calories: 367 Total Fat: 11 g Saturated Fat: 7 g Trans Fat: 0 g Unsaturated Fat: 4 g Cholesterol: 68 mg Sodium: 187 mg Carbohydrates: 64 g Fiber: 1 g Sugar: 52 g Protein: 3 g
More tropical dessert recipes:
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Tropical Escape Soft Pineapple Crumble Bars – Sweet, soft bars with big chunks of pineapple that taste like a tropical vacation!
Key Lime Poke Cake – An EASY and refreshing cake with lots of lime and cream flavor that's perfect for summer parties, picnics and shared meals!
Banana bread with coconut oil and pineapple: soft, moist and fluffy banana bread with pineapple chunks! Tastes like a tropical vacation!
Orange Pie with Honey Orange Frosting – Bold orange flavor in this EASY, 100% scratch, no mix pie!
Lush Pineapple Parfaits – This is an unbaked 4-ingredient dessert that's ridiculously easy, doesn't need a mixer, and doesn't have to turn on the oven.
Lemon and Coconut White Chocolate Sticky Bars – The lemon base is soft and chewy, there are coconut and white chocolate chips for extra texture, and condensed milk pokes out from the top.
Post is presented by Three Degrees and Ovation TV. The recipe, text, images and opinions expressed are mine. Maybe the #LeeBros will come to your city! See the Southern Uncovered premiere on Sunday, June 14 at 8 / 7c on @ovationtv!
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