Super Easy Pineapple Cake . . . this moist and delicious cake can be served warm, so it is perfect when you need a last minute dessert. The boiled coconut icing is heavenly.
If you are looking for a quick and simple cake recipe, you are in the right place. This pineapple cake is so simple, it’s about as easy as making a cake from a box. But of course it tastes much better because it’s homemade!
Find out at the last minute that you have guests coming over? Signed up to bring a dessert to a potluck, but forgot about it? No worries. You can whip this cake up in minutes, and it’s ready to serve in about an hour.
Everyone loves it! How can you resist a cake with that lucious coconut pecan icing dripping down the sides?
(To skip my tips and tricks and just see the printable recipe card, scroll to the bottom of the post.)
How to Make Pineapple Cake
- sugar (regular granulated sugar)
- all purpose flour (I prefer unbleached flour for all my baking.)
- vanilla extract
- baking soda
- crushed pineapple (You will also need the juice, so don’t drain the can of pineapple.)
Making this cake is actually so ridiculously easy, that it is often referred to as “do nothing cake”.
There is no added fat in the cake, but trust me, it is still moist and delicious. This is partly due to the pineapple, but also because you poke holes in the top letting all that yummy syrup from the frosting sink into the cake. Oh so good!
I love the boiled coconut icing. It reminds me a little of german chocolate frosting, which I am a huge fan of! Pairing the pineapple cake with the coconut frosting makes this a delicious tropical treat.
How to Make Broiled Coconut Frosting
- butter (I use salted butter in all of my baking.)
- sugar (regular granulated sugar, not powdered sugar)
- evaporated milk
- vanilla extract
- pecans (If you prefer, you can use walnuts or even almonds.)
- sweetened flaked coconut
Cook and stir butter, sugar, and evaporated milk in a saucepan till till thickened, about 5-7 minutes. Remove from heat and stir in vanilla, salt, pecans, and coconut.
How to store pineapple cake?
If stored in a covered container, this cake will last at room temperature for 3-4 days. If you keep it in the refrigerator, it will last a couple more days.
I think it’s best served warm or at room temperature, so I like to heat individual slices in the microwave for 10-20 seconds.
If you love pineapple and coconut, you should give this cake a try! For an extra special treat, top it with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Yum.
More mouthwatering cake recipes:
Pineapple Cake with Broiled Icing
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/8 tsp salt
- 1 20 oz can of crushed pineapple with juice
- For cake: Combine all ingredients in a large mixing bowl; whisk till well combined.
- Pour batter into a greased 9x13" pan and bake in an oven preheated to 350° for about 35 minutes or till a toothpick inserted in the middle comes out clean.
- While cake is baking, prepare frosting: Combine butter, sugar, and evaporated milk in a saucepan. Bring to a boil; cook and stir over medium heat until thickened, about 5 minutes. Remove from heat and stir in vanilla, salt, pecans, and coconut.
- Poke holes in the hot cake with the top of a wooden spoon. Spread the frosting evenly over the hot cake.
- Let cake cool for a few minutes before serving. Can be served warm or at room temperature.
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Amount Per Serving: Calories: 296Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 150mgCarbohydrates: 48gNet Carbohydrates: 0gFiber: 2gSugar: 37gSugar Alcohols: 0gProtein: 3g