I’ve created a lush, tropical pineapple cake that’s moist, tender, and bursting with sweet, tangy pineapple flavor. It’s like a bite of paradise, perfect for summer or any time I want a taste of sunshine.

Why You’ll Love This Recipe

I love this recipe because the cake layer is unbelievably soft and soaks in pineapple sweetness without being soggy. The topping is caramelized and juicy, giving each slice a glossy, delightful finish. It’s impressive enough for gatherings, yet so easy I can whip it up on a whim.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned crushed pineapple, juice reserved
granulated sugar
unsalted butter, softened
large eggs
vanilla extract
all-purpose flour
baking powder
salt
milk or yogurt

directions

Prep the Pineapple – I preheat the oven and drain the canned pineapple, reserving its juice.
Make the Topping – I mix some pineapple juice with sugar, spread it in the baking pan, and arrange crushed pineapple over the top.
Cream Butter and Sugar – I beat softened butter and sugar until light and fluffy, then add eggs one at a time with vanilla.
Combine Dry & Wet – I whisk flour, baking powder, and salt, then alternate adding dry mixture and pineapple juice (or milk/yogurt) to the batter.
Assemble – I pour the batter over the pineapple layer, smooth the top, and bake until a toothpick comes out clean.
Invert & Serve – After cooling slightly, I flip the cake upside-down onto a serving plate to reveal the glossy pineapple topping.

Servings and timing

Servings: 8–10 slices
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Cherry-Pineapple Twist: I add maraschino cherries atop each pineapple round before baking.
Coconut Heaven: I sprinkle shredded coconut over the pineapple layer for a tropical vibe.
Spiced Version: I add a pinch of cinnamon or nutmeg to the batter for warmth.
Gluten‑Free: I swap the flour for a 1:1 gluten‑free blend.

storage/reheating

I store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I reheat slices in the microwave for about 10–15 seconds or serve them chilled—either way, the cake stays wonderfully moist.

FAQs

How do I prevent the pineapple topping from sticking to the pan?

I lightly grease the pan before adding the sugar-pineapple layer, and I let the cake rest for 5 minutes before inverting to help it release cleanly.

Can I use fresh pineapple instead of canned?

Yes—I core and slice fresh pineapple, then simmer with a little sugar until slightly softened before using as the topping.

Is this cake too sweet?

I find the reserved pineapple juice replaces part of the sugar and adds brightness, so it’s sweet but balanced. I can reduce sugar slightly if I prefer less sweetness.

Can I make this recipe in a round cake pan instead of a square or rectangular one?

Absolutely—I use a 9‑inch round pan and adjust the bake time by a few minutes, keeping an eye on the toothpick test.

Can I make this cake ahead of time for a party?

Yes, I bake it the day before, store it tightly covered at room temperature, and then invert it just before serving to keep the topping fresh and glossy.

Conclusion

I hope this Juicy Pineapple Heaven Cake brings a sweet, tropical escape to your kitchen. It’s simple yet stunning, and each bite is full of juicy pineapple goodness. I can’t wait for you to try it and make it a favorite in your baking repertoire!