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Southern Pineapple Cake

Featured in Sweet Treats for Every Occasion.

This pineapple coconut cake brings back memories of the best family gatherings. Crushed pineapple creates incredible moisture throughout, while the topping combines toasted pecans and coconut into warm, gooey perfection. The flavors develop beautifully overnight as everything melds together, making it ideal for advance preparation. Something about this cake makes it a constant request at potlucks, and the recipe forgives any little mistakes along the way. The sweetness strikes just the right balance without overwhelming the other flavors.
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Updated on Tue, 14 Jan 2025 20:34:26 GMT
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A slice of layered cake featuring pineapple chunks, cream, and toasted coconut on top. Pin it
A slice of layered cake featuring pineapple chunks, cream, and toasted coconut on top. | tastygusto.com

This beloved cake takes me back to my grandmothers kitchen in the South. The magical combination of juicy pineapple crunchy pecans and sweet coconut creates something truly special. Every time I make it the aroma fills my kitchen with warmth and memories. Its become my go to recipe for sharing a taste of Southern hospitality.

What Makes This Cake Special

The beauty of this cake lies in how simple yet incredible it is. Sweet tropical pineapple meets nutty pecans and coconut in perfect harmony. Its the kind of cake that feels right at home at both casual family dinners and fancy celebrations. Best of all its so easy to make.

Everything You Need

  • All-purpose flour: Provides the structure for the cake, ensuring a light but sturdy texture.
  • Crushed pineapple: The star ingredient, adding moisture and a tangy, tropical flavor. Include the juice for extra softness.
  • Pecans: Adds a satisfying crunch and enhances the Southern feel.
  • Shredded coconut: Offers a sweet, chewy texture, balancing the flavors beautifully.
  • Sugar and eggs: Essential for sweetness and binding, creating the perfect cake consistency.

Lets Bake Together

Prepare the batter
In a large bowl, mix 2 cups all-purpose flour, 2 cups sugar, and 1 teaspoon baking soda. Stir in 2 eggs, 1 teaspoon vanilla, and 20 oz of crushed pineapple with juice. Combine until smooth using a spoon.
Bake the cake
Pour the batter into a greased 13 x 9-inch pan. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick comes out clean. Cool for 10 minutes.
Make the topping
In a saucepan, combine 1/2 cup butter, 2/3 cup evaporated milk, 1 cup sugar, 1/2 teaspoon vanilla, 1 cup chopped pecans, and 1 cup shredded coconut. Cook over medium heat for 5 minutes, stirring constantly.
Finish the cake
Poke holes in the cake and pour the warm topping over it. Spread evenly. Cool completely before serving.

Perfect Topping Tips

That topping is really what makes this cake shine. I love toasting the pecans and coconut first it adds such wonderful depth. Pour it over while the cake is still warm so it soaks into all those little holes making every bite absolutely perfect.

A close-up of a pineapple-layered cake with creamy frosting and a crumbly topping, showcasing a slice that reveals its filling. Pin it
A close-up of a pineapple-layered cake with creamy frosting and a crumbly topping, showcasing a slice that reveals its filling. | tastygusto.com

Serving Suggestions

A scoop of vanilla ice cream or fresh whipped cream takes this cake to the next level. We love it with a hot cup of coffee or even a glass of dessert wine for special occasions. Its one of those desserts that feels just right no matter how you serve it.

Mix It Up

Sometimes I turn this into a pineapple upside down cake or add bananas for a twist on hummingbird cake. Using coconut milk in the batter gives it an extra tropical touch. Each variation keeps the soul of the original while bringing something new to the table.

My Baking Secrets

Always let your ingredients come to room temperature first it makes such a difference in the batter. Dont overmix just stir until everything comes together. Check the cake a bit early because ovens can vary and you want it perfectly moist.

Common Pitfalls

Whatever you do dont drain that pineapple the juice is what makes this cake so moist. Watch your baking time carefully and make sure to spread the topping evenly while everything is still warm. These little details make a big difference in the final result.

Plan Ahead

This cake actually gets better after a day in the fridge the flavors have time to come together beautifully. You can make the topping ahead too just warm it up before pouring over the cake. Its perfect for stress free entertaining.

Good For You Too

While this is definitely a treat it brings some goodness too. The pineapple gives you vitamin C and antioxidants pecans add healthy fats and fiber and even the coconut contributes some nutrients. Its a little bit of balance in every sweet bite.

A slice of layered cake is displayed on a glass cake stand, featuring a creamy filling with pineapple chunks and topped with toasted coconut and pineapple triangles. Pin it
A slice of layered cake is displayed on a glass cake stand, featuring a creamy filling with pineapple chunks and topped with toasted coconut and pineapple triangles. | tastygusto.com

Frequently Asked Questions

→ Can I make this cake ahead of time?
Yes, this cake actually improves with time as the flavors meld. Store it covered in the fridge for up to 3-4 days.
→ Should I drain the pineapple?
No, use the entire can of crushed pineapple with its juice. This provides moisture and sweetness to the cake.
→ Can I make this gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The other ingredients are naturally gluten-free.
→ Why poke holes in the cake?
The holes allow the warm topping to soak into the cake, making it more moist and flavorful throughout.
→ What can I serve with this cake?
Serve it slightly warm with vanilla ice cream or whipped cream. It's also delicious on its own at room temperature.

Southern Pineapple Cake

A traditional Southern dessert featuring crushed pineapple and a warm coconut-pecan topping that soaks into the cake for extra moistness.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: Southern American

Yield: 12 Servings (1 13x9 cake)

Dietary: Vegetarian

Ingredients

01 2 cups all-purpose flour.
02 2 cups sugar.
03 1 teaspoon baking soda.
04 2 large eggs.
05 1 teaspoon vanilla.
06 20 oz can crushed pineapple with juice.
07 1/2 cup butter.
08 2/3 cup evaporated milk.
09 1/2 teaspoon vanilla.
10 1 cup sugar.
11 1 cup chopped pecans or walnuts.
12 1 cup coconut flakes.

Instructions

Step 01

Preheat oven to 350°F. Grease a 13x9-inch baking dish.

Step 02

Combine flour, sugar, baking soda, eggs, vanilla, and crushed pineapple with juice until well mixed.

Step 03

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

Step 04

Heat butter, evaporated milk, vanilla and sugar until boiling. Add nuts and coconut, cook 5 minutes until thickened.

Step 05

Poke holes in warm cake. Spread topping evenly over top and let cool.

Notes

  1. Use room temperature ingredients.
  2. Don't drain the pineapple.
  3. Gets better the next day.

Tools You'll Need

  • 13x9 baking dish.
  • Medium saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Tree nuts.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 494
  • Total Fat: 22 g
  • Total Carbohydrate: 75 g
  • Protein: 6 g