Southern Pineapple Cake Recipe


Transport yourself to a sunny oasis with every forkful of Southern Pineapple Cake. This delectable dessert encapsulates the essence of Southern charm and tropical indulgence. With moist pineapple-infused layers and luscious cream cheese frosting, this cake promises a slice of paradise in every bite. Follow this simple recipe to create your own taste of Southern sweetness.


  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 cup canned crushed pineapple, undrained
  • 3 large eggs
  • 1 teaspoon vanilla extract For the Pineapple Cream Cheese Frosting:
  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup canned crushed pineapple, drained Optional Garnish:
  • Fresh pineapple slices
  • Maraschino cherries
  • Toasted coconut flakes


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
  2. Prepare the Pineapple Cake Batter:
    • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
    • Add the softened butter, vegetable oil, crushed pineapple (with juice), eggs, and vanilla extract to the dry ingredients.
    • Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
  3. Bake the Cake Layers:
    • Divide the batter evenly between the prepared cake pans.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    • Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  4. Make the Pineapple Cream Cheese Frosting:
    • In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
    • Gradually add the powdered sugar, beating until smooth and fluffy.
    • Mix in the vanilla extract and drained crushed pineapple until well incorporated.
  5. Assemble the Cake:
    • Place one cake layer on a serving plate or cake stand. Spread a layer of pineapple cream cheese frosting over the top.
    • Repeat with the remaining cake layers and frosting, stacking them on top of each other.
  6. Frost the Cake:
    • Frost the top and sides of the cake with the remaining pineapple cream cheese frosting, smoothing it out with a spatula for an even finish.
  7. Optional Garnish:
    • Add fresh pineapple slices, maraschino cherries, and toasted coconut flakes on top of the cake for a tropical flair.
  8. Serve and Enjoy:
    • Slice and serve your Southern Pineapple Cake to your guests, and watch as they savor the taste of Southern paradise in every bite!

Serving and Storage Tips:

  1. Serving:
    • Serve your Southern Pineapple Cake at room temperature for the best flavor and texture.
    • Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
    • For a decorative touch, dust the top of the cake with powdered sugar just before serving.
  2. Storage:
    • Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
    • To maintain freshness, consider wrapping individual slices in plastic wrap before refrigerating.
    • If you prefer to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can be stored this way for up to 2-3 months.
    • When ready to enjoy, thaw the frozen cake in the refrigerator overnight and bring it to room temperature before serving.

Variations of Southern Pineapple Cake Recipe :

  1. Coconut Pineapple Cake:
    • Add 1/2 cup of shredded coconut to the cake batter for a tropical twist.
    • Substitute coconut extract for the vanilla extract in both the cake and frosting for a more pronounced coconut flavor.
    • Garnish the cake with toasted coconut flakes and pineapple slices for a beautiful and flavorful presentation.
  2. Pineapple Upside-Down Cake:
    • Arrange pineapple slices and maraschino cherries in the bottom of the cake pans before pouring the batter over them.
    • Bake as directed and then invert the cakes onto serving plates to reveal the caramelized pineapple topping.
    • Serve warm with a scoop of vanilla ice cream for a classic Southern dessert experience.
  3. Pineapple Carrot Cake:
    • Incorporate 1 cup of grated carrots into the cake batter for added moisture and texture.
    • Include a dash of cinnamon and nutmeg to complement the flavors of pineapple and carrot.
    • Prepare a cream cheese frosting as usual, but add a hint of orange zest for a refreshing twist.
  4. Mini Pineapple Cupcakes:
    • Instead of baking three large cake layers, divide the batter into lined cupcake tins for individual servings.
    • Adjust the baking time to around 15-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Top each cupcake with a swirl of pineapple cream cheese frosting and a small pineapple wedge for a bite-sized treat.
  5. Pineapple Layered Trifle:
    • Cut the cooled cake layers into cubes and layer them in a trifle dish with whipped cream or custard and diced fresh pineapple.
    • Repeat the layers until the dish is filled, finishing with a dollop of whipped cream and a sprinkle of toasted coconut on top.
    • Refrigerate for a few hours to allow the flavors to meld together before serving.

These variations offer creative ways to customize the classic Southern Pineapple Cake recipe to suit your taste preferences and occasions. Experiment with different ingredients and presentations to add your own unique flair to this beloved dessert.


Indulge in the irresistible allure of Southern Pineapple Cake. Whether it’s a celebration or a simple gathering, this cake is sure to elevate any occasion with its tropical flavors and moist, decadent texture. Treat yourself and your loved ones to a taste of Southern paradise, and let each bite transport you to sun-kissed shores and swaying palm trees.

Frequently Asked Questions (FAQs) about Southern Pineapple Cake:

  1. Can I use fresh pineapple instead of canned pineapple for this recipe?
    • Yes, you can substitute fresh pineapple for canned pineapple. Simply chop the fresh pineapple into small pieces and use the same amount as indicated in the recipe.
  2. Can I make this cake ahead of time?
    • Yes, you can bake the cake layers in advance and store them in an airtight container in the refrigerator for up to 2 days before assembling and frosting the cake.
  3. Can I use salted butter instead of unsalted butter?
    • While unsalted butter is preferred for baking to control the amount of salt in the recipe, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe accordingly.
  4. How do I prevent my cake layers from sticking to the pans?
    • To prevent sticking, make sure to properly grease and flour the cake pans or line them with parchment paper. Additionally, allow the cakes to cool in the pans for 10 minutes before removing them to cool completely on wire racks.
  5. Can I omit the cream cheese in the frosting if I’m not a fan of cream cheese?
    • Yes, you can omit the cream cheese and make a traditional pineapple buttercream frosting by increasing the amount of butter and powdered sugar in the recipe. Adjust the consistency to your liking by adding more powdered sugar if needed.
  6. Is it necessary to drain the crushed pineapple for the frosting?
    • Yes, draining the crushed pineapple helps to prevent the frosting from becoming too runny. Excess liquid can affect the consistency and stability of the frosting.
  7. Can I add nuts to the cake batter for extra texture?
    • Absolutely! Chopped nuts such as pecans or walnuts can be folded into the cake batter for added crunch and flavor. Add around 1/2 cup of chopped nuts to the batter if desired.
  8. How should I store leftovers of the finished cake?
    • Leftover cake should be stored in an airtight container in the refrigerator for up to 3-4 days. Wrap individual slices in plastic wrap to maintain freshness.
  9. Can I use this recipe to make cupcakes instead of a layer cake?
    • Yes, you can adapt this recipe to make cupcakes. Simply divide the batter evenly among lined cupcake tins and adjust the baking time accordingly, typically around 15-20 minutes.
  10. Can I freeze the cake for later consumption?
    • Yes, you can freeze the cake layers either individually or assembled with frosting. Wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. Thaw in the refrigerator overnight before serving.

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