Southern Pineapple Cake

Are you ready to take your taste buds on a journey to the sunny South with a delectable dessert? Look no further than this irresistible Southern Pineapple Cake recipe. Bursting with tropical flavors, crunchy nuts, and creamy coconut frosting, each bite is a slice of paradise.


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 – 20 oz can crushed pineapple (with juice)

For the Topping:

  • 1/2 cup butter
  • 2/3 cup evaporated milk
  • 1/2 tsp vanilla extract
  • 1 cup sugar
  • 1 cup chopped pecans or walnuts
  • 1 cup coconut flakes


  1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and greasing or spraying a 13 x 9-inch baking dish.
  2. Mix the Batter: In a large bowl, combine the flour, sugar, baking soda, eggs, vanilla extract, and crushed pineapple (including the juice) until well blended.
  3. Bake: Pour the batter into the prepared pan and bake for 40-45 minutes or until the cake turns a golden brown.
  4. Prepare the Topping: While the cake is baking, it’s time to prepare the irresistible topping. In a saucepan, melt the butter and combine it with evaporated milk, vanilla extract, and sugar. Bring the mixture to a boil over medium-high heat.
  5. Add Nuts and Coconut: Stir in the chopped pecans or walnuts and coconut flakes, and continue to cook on medium heat for about 5 minutes, stirring constantly until the mixture thickens slightly.
  6. Finish and Serve: Once the cake is done baking, remove it from the oven and poke holes all over the top. Evenly spread the warm topping over the cake. Allow it to cool before serving to let the flavors meld together.

With just a few simple steps and a handful of pantry staples, you can whip up a dessert that will impress even the most discerning palates. Whether you’re hosting a gathering or simply craving a sweet treat, Southern Pineapple Cake is sure to satisfy your sweet tooth and transport you to a tropical paradise.

Nutritional Information:

  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes
  • Total Time: 55 minutes
  • Calories: 494 kcal
  • Servings: 12 servings

Serving and Storage Tips:

  1. Serve with Style: Enhance the presentation of your Southern Pineapple Cake by dusting it with a sprinkle of powdered sugar or garnishing with fresh pineapple slices and mint leaves. Serve each slice on a decorative plate for an elegant touch.
  2. Pairing Suggestions: Complement the tropical flavors of the cake by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture will balance the sweetness of the cake perfectly.
  3. Storage Instructions: If you have any leftovers (which is rare!), store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Alternatively, you can freeze individual slices for longer-term storage. Simply wrap each slice tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe bag or container. Frozen cake slices can last for up to 2-3 months.
  4. Reheating: To enjoy the cake again, allow it to thaw in the refrigerator overnight if frozen. Then, reheat individual slices in the microwave for 20-30 seconds or until warmed through. You can also reheat slices in a preheated oven at 325°F (160°C) for about 10-15 minutes.

By following these serving and storage tips, you can ensure that your Southern Pineapple Cake remains fresh, flavorful, and ready to delight your taste buds whenever the craving strikes. Whether you’re enjoying it as a decadent dessert or indulging in a sweet treat for breakfast, this cake is sure to bring joy to every moment!


  1. Pina Colada Twist: For a fun twist on the classic recipe, add a splash of rum extract to the cake batter and frosting for a delicious Pina Colada flavor. Garnish each slice with a maraschino cherry for a festive touch.
  2. Nut-Free Option: If you have nut allergies or prefer a nut-free version, simply omit the pecans or walnuts from the topping. You can enhance the texture by adding extra coconut flakes or even sliced almonds for a crunchy finish.
  3. Gluten-Free Version: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well, including baking soda and vanilla extract, to accommodate dietary restrictions without sacrificing flavor.
  4. Mini Pineapple Cupcakes: Instead of baking a traditional cake, pour the batter into a mini muffin tin lined with cupcake liners. Bake for approximately 12-15 minutes or until a toothpick inserted into the center comes out clean. Top each mini cupcake with a dollop of frosting and a sprinkle of coconut flakes for bite-sized delights.
  5. Fruit Variation: Experiment with different fruits to customize the flavor of your cake. Try substituting crushed mango, peaches, or bananas for the pineapple in the batter for a unique twist. You can also mix and match fruits to create a medley of tropical flavors.
  6. Layered Cake: For a show-stopping dessert, bake two separate cake layers using the same batter recipe. Allow them to cool completely before spreading a layer of frosting between them and on top. Garnish with extra nuts and coconut flakes for added texture and visual appeal.


  1. Can I use fresh pineapple instead of canned pineapple?
    • Yes, you can use fresh pineapple instead of canned pineapple. Simply chop the fresh pineapple into small pieces and use it in place of the canned pineapple in the recipe. Adjust the sweetness to taste as fresh pineapple may be less sweet than canned.
  2. Can I use a different type of nut in the topping?
    • Absolutely! You can substitute pecans or walnuts with almonds, macadamia nuts, or any other nuts of your choice. Just ensure they are chopped to a similar size for even distribution in the topping.
  3. Can I make this cake ahead of time?
    • Yes, you can make this cake ahead of time. Bake the cake as directed and store it in an airtight container in the refrigerator for up to 3-4 days. Add the topping just before serving to maintain its freshness and texture.
  4. Can I freeze this cake?
    • Yes, you can freeze this cake. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe bag or container. Frozen cake slices can last for up to 2-3 months. Thaw in the refrigerator overnight before serving.
  5. How do I know when the cake is done baking?
    • The cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist and tender.
  6. Can I make this cake without eggs?
    • Yes, you can make this cake without eggs by using an egg substitute such as mashed bananas, applesauce, or commercial egg replacers. Follow the instructions on the egg substitute packaging for the appropriate ratio.

So, why wait? Gather your ingredients and get ready to experience the blissful flavors of the South with every mouthwatering bite of this delightful cake. Get ready to indulge in a dessert sensation that will have everyone asking for seconds!