Pineapple Butter Cake is a classic and rich, super moist and buttery cake that is not only easy to make but so addictive that you will end up making it all the time!
For other cakes that use fruits, check out easy peach upside-down cake, apple coffee cake, quick and delicious fruit bread.
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Recipe card
Pineapple Butter Cake | Moist Pineapple Cake Recipe
Equipment
- 9 inch cake pan
Ingredients
For the cake
- 2 ½ cups pineapple chopped, about half pineapple
- ½ cup Butter 1 stick, or brown butter or ghee
- ¾ cup All purpose flour
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Eggs
- 1 teaspoon Vanilla extract
- ¼ teaspoon Cardamom powder optional
- ⅔ cup Sugar
- ⅓ cup Brown Sugar
Other ingredients
- Confectioner's sugar to dust
- Whipped cream
- Pineapple slices
Instructions
- Preheat the oven to 350 degrees F ( 180 C) and grease a 8 inch or 9-inch baking pan.
- Add butter to a pan on medium heat. Once the butter has melted, reserve six tablespoons in a bowl.½ cup Butter
- Add chopped pineapples to the remaining 2 tablespoon butter and saute for 10-12 minutes.2 ½ cups pineapple
- Add flour, baking powder, salt, and cardamom powder in a bowl and mix well.¾ cup All purpose flour, ½ teaspoon Baking Powder, ½ teaspoon Salt, ¼ teaspoon Cardamom powder
- Add eggs in a large mixing bowl and beat it until blended.2 Eggs
- Add remaining butter, vanilla extract, and sugar and mix well.1 teaspoon Vanilla extract, ⅔ cup Sugar, ⅓ cup Brown Sugar
- Add the flour and pineapple (do not add any juices from the pan, only the pineapple else it will dilute the batter)
- Transfer the batter to a greased pan and bake for 35 to 40 minutes or until a toothpick inserted at the center comes out clean.
- Let this cool for 5 to 10 minutes. Loosen the edges and invert the cake onto the plate. Then, invert again back onto the rack and let it cool.
- You can sprinkle top with confectioners, sugar or whipped cream, and fresh chunks of pineapple or both.Confectioner's sugar to dust, Whipped cream, Pineapple slices
Notes
- Check the cake at the halfway mark. If the top is browning faster, then cover it with aluminum foil.
- Skip salt if you are using salted butter.
- You can substitute brown sugar with regular sugar. The color of the cake will change accordingly.
- You can substitute butter with brown butter to make it more aromatic and take it to the next level.
- You can combine fruits like mango, apple, or even shredded coconut into the recipe.
- For the easy removal of cake, you can line baking pan with parchment paper.
- I have used fresh pineapples. If using canned ones, just use only the fruit, not the liquid.
Nutrition
Super moist pineapple cake recipe
This homemade pineapple cake is a simpler version of the pineapple upside-down cake, made using fresh pineapples and butter as key ingredients. The aroma of the pineapple and butter as the cake bakes is very comforting. The sweetness of the pineapple complements the richness of the butter, making this a classic butter cake.
This easy cake recipe is no-fuss and perfect for Easter, Thanksgiving, Christmas, the 4th of July, New Year, Birthdays, or any occasion.
Serve this with confectioners sugar, whipped cream, or slices of pineapples.
Ingredients
Butter: Rich flavor and the tender crumb. You can also add brown butter or ghee.
Sugar: Brown and granulated sugar are added. Brown sugar adds a deeper flavor. If brown sugar is unavailable, simply add granulated sugar.
Egg: Make the cake moist and bind everything together.
Flour: Plain all-purpose flour is sufficient.
Pineapple: fresh pineapple slices adds a tropical flavor to your cake.
Flavoring: I have added vanilla extract and cardamom powder. You can even add teaspoon of lemon zest.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Preheat the oven to 350 degrees F ( 180 C) and grease a 8 inch or 9-inch baking pan.
- Add butter to a pan on medium heat. Once the butter has melted, reserve six tablespoons in a bowl.
- Add chopped pineapples to the remaining 2 tablespoon butter and saute for 10-12 minutes.
- Add flour, baking powder, salt, and cardamom powder in a bowl and mix well.
- Add eggs in a large mixing bowl and beat it until blended.
- Add remaining butter, vanilla extract, and sugar and mix well.
- Add the flour and pineapple (do not add any juices from the pan, only the pineapple else it will dilute the batter)
- Transfer the batter to a greased pan and bake for 35 to 40 minutes or until a toothpick inserted at the center comes out clean.
- Let this cool for 5 to 10 minutes. Loosen the edges and invert the cake onto the plate. Then, invert again back onto the rack and let it cool.
- You can sprinkle top with confectioners, sugar or whipped cream, and fresh chunks of pineapple or both.
Tips
- You can substitute brown sugar with regular sugar. The color of the cake will change accordingly.
- You can substitute butter with brown butter to make it more aromatic and take it to the next level.
- You can combine fruits like mango, apple, or even shredded coconut into the recipe.
- For the easy removal of cake, you can line parchment paper.
- I have used fresh pineapples. If using canned ones, just use only the fruit, not the liquid.
Recipe FAQs
Many of my readers ask me this question. Some of my favorite recipes I prepare using ripe or over-ripe pineapples are pineapple upside-down cake, pineapple sheera (pudding), and tropical fruit salad. You can even use ripe pineapples in stir-fries or simply grill it and serve it with ice cream or yogurt.
Yes. It is always better to refrigerate the cake. Cover it with aluminum foil or place it in a cake container before refrigerating.
Pineapple cake will remain fresh for up to 3 days. So once the cake is baked and comes to room temperature, you can cover it with aluminum foil and refrigerate it.
You can serve it warm or cold. I highly recommend serving it warm with whipped cream or vanilla ice cream. You will thank me for this later!
This is a very flexible cake recipe, and instead of pineapples, you can use seasonal fruits, too. Some fruits that I swap to make this butter cake includes mango, apples, berries, peaches, pears etc.
More fresh pineapple recipes
Note: We originally posted this super moist pineapple butter cake recipe in Dec 2019. It has now been modified in May 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
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suja md
That was a yummy pineapple cake