Southern Pineapple Cake


Dive into the sweetness of our Southern Pineapple Cake, where every bite is a blend of tropical pineapple, crunchy pecans, and silky coconut frosting.



2 cups all-purpose flour

2 cups sugar

1 tsp. baking soda

2 large eggs

1 tsp. vanilla

1 – 20 oz can Dole crushed pineapple (with juice)

For the Topping:

1/2 cup butter

2/3 cup evaporated milk

1/2 tsp vanilla

1 cup sugar

1 cup chopped pecans or walnuts

1 cup coconut flakes




Preheat oven to 350 degrees.

Grease or spray with baking spray a 13 x 9-inch baking dish. In a large bowl, mix together flour, sugar, baking soda, eggs, vanilla, and crushed pineapple (with juice) until well combined.

Pour batter into prepared pan and bake for 40-45 minutes or until golden brown.

While cake is baking, heat butter, evaporated milk, vanilla, and sugar in a medium-sized saucepan until it begins to boil over medium-high heat.

Stir in pecans or walnuts and coconut and continue cooking on medium heat about 5 minutes, stirring constantly. The mixture will thicken slightly.

Remove baked cake from oven and poke holes all over the top using a wooden chopstick or the tines of a large serving fork.

Spread topping evenly over the top of the warm cake and let cool.

Slice and serve!

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes


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