Pineapple Cake

"This is a great cake. No frosting needed. The topping is the extra special treat; the boys loved this one."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by free-free photo by free-free
photo by free-free photo by free-free
Ready In:
1hr 20mins




  • Drain pineapple, reserving juice.
  • In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  • In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs, beat until smooth.
  • Alternately add flour mixture and reserved pineapple juice to egg mixtgure, beating at low speed after each addition, just until combined. Fold in pinapple.
  • Spread batter in a greased 13x9x2 inch baking pan or dish. In a small bowl combine brown sugar, pecans, and coconut. Sprinkle over batter; bake in a 350 degree Fahrenheit oven about 35 minutes or until center is firm.

Questions & Replies

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  1. I make this into muffins and these go really fast at work! I omit the walnuts because I prefer just the coconut taste. Thank you for posting the wonderful recipe.
  2. This cake is so yummy the 5 stars is so true, moist, and has a nice caramelize crust to it, you won't go wrong! We left out the coconut and the nuts, and it was perfect.
  3. Yummy...thank you so much for sharing your excellent recipe, this recipe makes a soft, tender, moist cake, with a crunchy sweet, crumbling topping. My dh's eyes fell out of his head when he first saw this wonderful cake. This cake is even better the next day. The cake is a little firmer and the pineapple flavor is deeper. I omitted the pecans because of dhs allergies. Made for Whats on the Menu tag game.
  4. I didn't have any coconut or pecans on hand, but I made it anyway. It was still really good, even without the extra toppings.
  5. I've made this cake twice now. It is very moist and tastes wonderful. I find that it does take a bit longer (10 to 15 minutes) to cook in the center, but it is lovely and well worth your time.


  1. Delicious as well as a snap to prepare. This is one of those cakes that disappears on the sly-- the pan was emptier each time I returned to the kitchen! I used walnuts instead of pecans and did bake closer to 45 minutes. Thanks for posting!
  2. I agree with mickie49. This cake is great. The only change I made was to use walnuts in place of the pecans. I just happen to have some that needed using and they subbed just fine. I was really surprised at how light this cake baked up. I will be making this often.


<p>A Very Happy Stay At Home Mom!!!! I have a soon to be 11year old that lives with his dad, his name is JayJay, and 3 living at home with me, and 1 on the way....I'm lovin' life! Ashton will be 8 in January, he's the smartest kid I know! Wrylie will be 6 in February and he's got more passion and caring in his little pinkie than most adults I know!!! And my very personal pride and joy Hennessey. She was born on the 27th of September 2007 and she's my little dollbaby. I love being at home with my paying for ALL the stuff my 2nd grader brings fees, and basketball fees, and book orders...I love cartin' my kindergartner around, and then coming home and cuddlin' with my little girl, and shopping for her favorite My husband and I are as tight as 2 people can be, and I hate it when he leaves for work and can't wait until the clock strikes 4:30 because I know that means he's on his way home. Life is good. I couldn't ask for more.</p>
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