Serve the cake plain for a lighter option, or with cream cheese frosting for a richer dessert.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
This cake tastes even better the next day as the pineapple flavor deepens.
Freeze slices (without frosting) for up to 2 months. Thaw overnight before serving.
Variations
Nutty Pineapple Cake: Add 1 cup chopped walnuts or pecans for crunch.
Coconut Twist: Stir in ½ cup shredded coconut for a tropical flair.
Layer Cake Version: Bake in two 9-inch round pans and frost between layers.
Pineapple-Carrot Cake: Add 1 cup grated carrots for extra moisture and nutrition.
FAQ
1. Can I use fresh pineapple instead of canned?
Yes, but make sure it’s finely crushed and juicy. You may need to add a bit of pineapple juice to keep the cake moist.
2. Do I need to drain the pineapple?
No, use the juice — it’s what makes the cake extra moist and flavorful.
3. Can I make this cake without frosting?
Absolutely! It’s delicious plain, with a dusting of powdered sugar, or topped with whipped cream.
