This recipe for Pineapple Cake is moist and easy to make. It makes a great snack or dessert.
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Not An Upside Down Cake
This recipe is different from an upside-down cake. Unlike pineapple upside-down cake, for this cake, the pineapple is added right into the batter.
And the pineapple used is tidbit rather than slices or rings of pineapple. If you are looking for a Pineapple Upside Down cake, check out our Fresh Pineapple Upside Down Cake.
Simple Cake That is Easy To Make
Pineapple cake is easy to make. It is based on a simple vanilla cake with pineapple baked into it.
The recipe has simple ingredients that you probably already have on hand.
- All-purpose flour is used for this cake. I have tried cake flour but preferred the texture of the all-purpose flour.
- Milk. 2% is what I use. You can use whole milk, 1%, or skim.
- Egg. Large is what I always use in all my baking
- White sugar
- Baking powder
- Baking Soda
- Vanilla Extract
- Vegetable oil. You can also use any similar oil like canola.
- Pineapple. I use canned pineapple tidbits. Rings can be used, but they would need to be cut into tidbits. You will need the juice from the can as well.
Equipment For making Pineapple Cake
There is no special equipment to make this cake. It is the basic bowl, whisk/spoon, measuring cups, and spoons.
The cake is baked in a 13″ x 9″ pan that is lightly greased and floured.
Easy to Bake On the BBQ
I like to bake this cake on the barbecue in the summer so that I am not heating up the house.
It is easy to bake on the BBQ by first heating the BBQ to 350°F then using indirect heat to bake the cake.
I also like to lift the cake a little higher off the BBQ grates while baking so the bottom isn’t getting burned. To do this I use a cooling rack that is part of my tiered set. This allows more space between the heat and the cake. It will take longer than in an oven to cook, usually 40-45.
You will need to keep an eye on the cake while it bakes on the BBQ. It will need to be turned 180° halfway through baking to allow both sides of the cake to bake evenly. This is because you use indirect heat.
Serving Pineapple Cake
This cake has a few possibilities. It can be eaten as is or topped with icing.
Brown Sugar Icing is one way to take this cake to the next level. The caramel flavour of brown sugar icing adds to the sweetness of the pineapple.
Pineapple Cake can also be topped with a scoop of vanilla ice cream, or my favourite Orange Pineapple.
A drizzle of simple syrup is also a good way to top this cake.
Storing leftover Pineapple Cake
Leftover cake can be stored in an airtight container for up to 3 days.
Alternatively, you can freeze the cake for up to 2 months in an airtight container. For best results, wrap the cake in plastic wrap before placing it in a container to freeze.
Thaw the cake at room temperature before serving.
- 2 cups all purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk
- ⅓ cup vegetable oil
- 2 eggs
- 1 can pineapple tidbits with juice
- 1 tsp vanilla extract
- Preheat oven to 350°F. Grease and flour a 13" x 9" pan
- Drain pineapple into a small bowl or measuring cup. You will need the juice to mix with the wet ingredients. Set both aside.
- In a bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside
- In a large bowl, milk, vegetable oil and eggs together until smooth, about 1 minute
- Add reserved pineapple juice and vanilla. Stir to combine.
- Add dry ingredients gradually to the wet, stirring to combine
- Fold in pineapple tidbits
- Pour batter into prepared cake pan and bake for 30-35 minutes or until centre is cooked.
- Cool in pan before serving. Can be served warm or cold.