Go Back
Old Fashioned Pineapple Cake Recipe with Coconut-Pecan Frosting

Old Fashioned Pineapple Cake

A moist Southern-style pineapple cake made in one bowl and finished with a warm boiled coconut-pecan frosting. This easy fruit dessert makes 12–16 servings in a 9 x 13-inch pan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pineapple Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 2 teaspoons Baking soda
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 20-ounce can Crushed pineapple in juice, undrained
Coconut-Pecan Frosting
  • 1/2 cup (1 stick) Unsalted or salted butter
  • 1 cup Granulated sugar
  • 3/4 cup Evaporated milk
  • 1 cup Sweetened shredded coconut
  • 1 cup Chopped pecans or walnuts
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Do not drain the pineapple because the juice supplies much of the cake's moisture. Use a gentle simmer for the frosting to help prevent scorching, and pour the frosting over the cake while both are warm so it spreads easily and soaks slightly into the surface.