Description
This Juicy Pineapple Heaven Cake Sweet is the moistest, most flavorful tropical cake you’ll ever make. Crushed pineapple keeps it incredibly tender for days, while simple ingredients create bakery-quality results at home. Perfect for any celebration or everyday indulgence!
Ingredients
2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
½ cup vegetable oil
3 large eggs, room temperature
1 can (20 oz) crushed pineapple in juice
½ cup buttermilk, room temperature
½ cup sweetened shredded coconut (for topping)
½ cup chopped pecans (optional, for topping)
2 tablespoons melted butter (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly.
2. Drain crushed pineapple in a fine-mesh strainer, reserving exactly ½ cup of juice. Set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
4. In another large bowl, whisk eggs and sugar together for 2 minutes until light and slightly thickened.
5. Add oil and vanilla extract to the egg mixture, whisking until smooth.
6. Stir in the drained crushed pineapple and reserved ½ cup pineapple juice until evenly distributed.
7. Add buttermilk to the wet ingredients and mix until smooth.
8. Gently fold the dry ingredients into the wet mixture in three additions, stirring just until no flour streaks remain. Do not overmix.
9. Pour batter into prepared pan and spread evenly. Tap pan on counter twice to release air bubbles.
10. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
11. Remove from oven and immediately brush top with melted butter, then sprinkle with coconut and pecans if using.
12. Cool in pan on a wire rack for 15 minutes, then allow to cool completely (about 1 hour) before slicing.
13. For cleanest cuts, refrigerate for 30 minutes after cooling, then slice with a sharp serrated knife.
Notes
Do not skip draining the pineapple—measure exactly ½ cup juice for the recipe.
Room temperature eggs and buttermilk blend better and create superior texture.
Mix batter just until combined. Overmixing creates tough, chewy cake.
Check cake at 35 minutes—oven temperatures vary and overbaking causes dryness.
Store covered at room temperature for up to 5 days, or refrigerate for up to 1 week.
This cake freezes beautifully for up to 3 months when wrapped tightly.
For dairy-free version, use coconut milk instead of buttermilk.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Juicy Pineapple Heaven Cake Sweet, pineapple cake, moist cake, tropical dessert, easy cake recipe