This old fashioned pineapple cake recipe is a moist, one-bowl Southern-style dessert made with crushed pineapple in juice, then covered with a warm boiled coconut-pecan frosting. Bake the cake in a greased 9 x 13-inch pan at 350°F for 35–40 minutes, and you will have 12–16 generous servings ready for a family gathering, potluck, or holiday table.
The cake has a tender, pleasantly chewy crumb with bright pineapple flavor, while the buttery frosting adds sweet coconut, crunchy pecans, and a creamy finish. Because the pineapple is added undrained, its juice becomes part of the batter and gives this old-fashioned favorite its signature moist texture.
Jump to RecipeWhy You’ll Love This Recipe
This old fashioned pineapple cake is the kind of dessert that feels both familiar and special. It uses everyday pantry ingredients, comes together in one bowl, and does not require a mixer, layers, or complicated decorating.
The pineapple keeps the crumb soft and moist while contributing a sunny fruit flavor. The boiled coconut-pecan frosting is spooned over the cake while warm, allowing a little of its buttery sweetness to settle into the top.
It is also a practical dessert for serving a crowd. A 9 x 13-inch pan yields 12–16 servings, and the cake can be cut into neat squares once completely cooled.
- One-bowl cake batter with minimal cleanup
- Bright pineapple flavor in every bite
- Warm coconut-pecan frosting with a creamy, crunchy texture
- Suitable for potlucks, church suppers, birthdays, and family dinners
Ingredients You’ll Need
The cake begins with 2 cups of all-purpose flour, 2 cups of granulated sugar, and 2 teaspoons of baking soda. These dry ingredients create the structure and lift for the tender fruit-filled crumb.
You will also need 2 large eggs, 1 teaspoon of vanilla extract, and one 20-ounce can of crushed pineapple in juice. The pineapple must remain undrained; both the fruit and its juice are essential to the traditional texture.
For the frosting, gather 1/2 cup, or 1 stick, of butter, 1 cup of granulated sugar, and 3/4 cup of evaporated milk. Finish it with 1 cup of sweetened shredded coconut, 1 cup of chopped pecans or walnuts, and another teaspoon of vanilla extract.
- Use pecans for a classic Southern flavor, or walnuts for a slightly softer crunch.
- Either salted or unsalted butter works in the frosting.
- Have the coconut and nuts measured before cooking the milk mixture so they can be added promptly.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F and grease a 9 x 13-inch baking pan thoroughly, paying attention to the corners. A light coating of butter or cooking spray helps the cake release cleanly after cooling.
Step 2: In a large bowl, combine the all-purpose flour, granulated sugar, and baking soda. Stir the dry ingredients together so the baking soda is distributed evenly throughout the flour and the cake rises consistently.
Step 3: Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice. Stir just until the batter looks evenly mixed, stopping as soon as no obvious dry pockets remain to avoid overmixing.
Step 4: Spread the batter into the prepared pan and smooth the surface with a spatula or the back of a spoon. The batter will be fairly thick, so gently push it into the corners for an even layer.
Step 5: Bake the cake for 35–40 minutes. It is ready when the center is set and a toothpick inserted into the middle comes out with only a few moist crumbs rather than wet batter.
Step 6: While the cake bakes, place the butter, sugar, and evaporated milk in a saucepan. Bring the mixture to a gentle boil, then cook for about 5 minutes while stirring frequently so the milk does not scorch on the bottom.
Step 7: Remove the saucepan from the heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans or walnuts. The frosting will be hot and loose enough to pour, with the coconut and nuts suspended throughout.
Step 8: Pour the warm frosting over the warm cake and spread it gently toward the edges. Allow the cake to cool before slicing so the frosting can settle and the pieces hold their shape.
Pro Tips for the Best Texture
The most important rule is simple: do not drain the pineapple. Its juice supplies much of the liquid needed for the cake, and removing it can leave the finished crumb drier and less tender.
Mix the batter only until combined. A few small lumps are acceptable, but prolonged stirring can make the cake heavier than intended.
Watch the frosting closely as it cooks. A gentle boil is enough; a vigorous boil may scorch the evaporated milk or cause the sugar mixture to stick before the frosting is ready.
For the best finish, prepare the frosting while the cake is in the oven. Pour it over the cake while both are warm, because warm frosting spreads more easily and can soak slightly into the surface.
- Use a light-colored saucepan if available, making it easier to see whether the milk mixture is darkening at the bottom.
- Chop the nuts fairly small so each square receives a pleasant bit of crunch.
- Let the cake cool fully before covering or stacking slices.
Serving Suggestions
Serve this pineapple cake in generous squares at room temperature, when the frosting is soft and the fruit flavor is easy to appreciate. It is rich enough to stand alone, but a small spoonful of softly whipped cream makes a lovely addition.
For a more refreshing presentation, add a few pineapple tidbits or a light sprinkle of coconut to each plate. Keep garnishes modest so they complement the coconut-pecan topping rather than competing with it.
This cake is especially welcome at spring celebrations, summer picnics, holiday buffets, and casual Sunday dinners. Its old-fashioned appearance and familiar flavor make it a dependable choice when you need a dessert that serves many people.
Storage and Slicing
Cool the cake completely in the pan before slicing. Use a sharp knife and wipe it between cuts for cleaner squares, especially if the frosting is still slightly soft.
Cover leftover cake well and keep it at room temperature for short-term serving, or refrigerate it if your kitchen is warm. Chilling firms the frosting, so allow refrigerated slices to sit briefly before serving for the softest texture.
If you are preparing the cake ahead, bake and frost it in the same pan, then cover it once fully cool. The flavor remains especially pleasant after the frosting has had time to settle into the top.
Old Fashioned Pineapple Cake
Ingredients
Method
- Heat the oven to 350°F and grease a 9 x 13-inch baking pan. Set the pan aside while you prepare the simple batter.
- Combine the flour, sugar, and baking soda in a large bowl. Add the eggs, vanilla, and undrained crushed pineapple, then stir just until evenly mixed.
- Spread the batter evenly in the prepared pan. Bake for 35–40 minutes, until the center is set and a toothpick comes out with only a few moist crumbs.
- While the cake bakes, combine the butter, sugar, and evaporated milk in a saucepan. Bring the mixture to a gentle boil and cook for about 5 minutes, stirring frequently.
- Remove the frosting from the heat and stir in the vanilla, coconut, and chopped nuts. Pour the warm frosting over the warm cake, then cool before slicing.
Notes
Final Thoughts
This old fashioned pineapple cake recipe delivers everything a classic fruit dessert should: a tender crumb, plenty of pineapple flavor, and a rich topping with coconut and crunchy pecans. The one-bowl preparation keeps the process easy, while the warm boiled frosting gives the finished cake a homemade character that makes it memorable.
Remember to keep the pineapple undrained, avoid overmixing the batter, and use a gentle boil for the frosting. Once the warm topping meets the warm cake, all that remains is to let it cool, slice it into generous squares, and enjoy a timeless Southern treat.
