Easy, Dewy Pineapple Cake

Pineapple CakeWe have a chocolate cake recipe that we use all the time and is as easy as it is fool-proof. It absolutely reminds me of the one my mother used to make when I was young (before she passed away). I really liked pastries, cakes & baked goods in general when I was young, got away from them for almost 30 years but have come to really enjoy them again. Why? I’m not sure. Maybe in part it’s the simple pleasure I get from making something that makes other people happy. Maybe it’s because I have allowed my “inner child” to have her way with home baked goods again. I make what I – and the family – likes. That in itself, makes a difference.

At any rate, as much as I love that recipe, I wanted to do something different. So, I took the chocolate cake recipe and changed a few things. The chance I took, paid off. It’s a wonderfully dewy, almost sticky, cake that’s full of flavour with a texture and essence similar to toasted marshmallows and pineapple. With maraschino cherries. If you’re still interested, give it a try.

**UPDATE** We also tried a berry version of this and it turned out fantastically! Simply pour some of the batter in to cover the bottom of the pan, place 4 cups of frozen (or 3 cups fresh) berries on this then pour the rest of the batter over it.

Pineapple Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 12

Pineapple cake


  • Large can pineapple rings (or chunks) – approximately 10
  • 1.25 c white sugar
  • 2 c all-purpose flour
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 2 eggs
  • 1 c milk
  • .5 c vegetable oil
  • 2 tsp vanilla extract
  • 1 c pineapple juice, heated to "boiling" (about 2 minutes in the microwave)
  • If doing the berry option, leave pineapple or any additional liquids out as it can make the cake mushy.

Note: I tried the convection on the oven and it's didn't work out so well. It went in for the 30 minutes but needed another 30 in non-convection to fully bake it. Stick to non-convection at 350 F for about 50 minutes. If the middle is still not cooked through, try an additional 10 minutes but turn the oven off. It will stay hot for the time you need to finish it without scorching the top

In addition to the ingredients below, you will need one large can of pineapple rings (10 rings) or chunks, two, 8" round or square pans or one, 9" x 13" pan, lightly greased (cooking spray) and set aside. In a mixing bowl (or stand mixer), combine the following items, in order.

Mix all of your dry goods thoroughly before adding in your wet ingredients, one at a time. Make sure everything is well mixed before adding in the hot pineapple juice at the end. When it's completed stirred and no lumps are evident, slowly pour into your baking pan(s). It should fill the pan(s) about 1/2 way. You will need to cut two of your rings in half to be placed between the two rows of rings. Carefully place your rings in the batter and when they're all in, gently submerge them into the batter. Next, put about 1/2 a container of maraschino cherries into the batter, scattered fairly evenly throughout the pans.

Place in the oven for 50 minutes and check at that point for it being cooked in the middle (using a toothpick to do this). If not, put it back in for another 10 minutes until done.

Keep in mind this will also change based upon the elevation you are at as longer cook times are needed at higher elevations.

If you wanted to do a light buttercream icing and finish it with sweet, shredded coconut, that is an option. We left ours "naked" and it's being enjoyed immensely, as-is.


%d bloggers like this: