Juicy Pineapple Heaven Cake — Moist, Easy Tropical Recipe

The first bite is bright pineapple, then a silky, buttered crumb melts on the tongue — that’s the promise of Juicy Pineapple Heaven Cake. This cake uses canned crushed pineapple and a light oil-butter mix to keep the crumb exceptionally moist while a quick pineapple glaze adds shine and tang. After testing this recipe 8 times with different pans and pineapple drains, I landed on the ratio and timing that prevent sogginess and deliver a tender texture every time. This is the version I perfected while teaching home bakers to balance juice and structure. Read on for precise measurements, pro technique, and simple variations so you can make it with confidence today.

Why This Recipe Works

Balances juice and structure: a mix of oil and butter keeps the cake tender while 250 g (2 cups) flour and a single leavening blend give reliable rise.
Uses crushed pineapple (with reserved juice) for natural sweetness and fruit flavor without large chunks that weigh the cake down.
A short bake at moderate heat (175°C / 350°F) sets the crumb before excessive browning, preventing a dry interior.
Light glaze soaks in just enough to add shine and moisture without making the crust soggy.
Tested across different pan sizes and bake times to find a forgiving method for home ovens.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups): Provides the cake’s structure. Do not use bread flour (too strong) or whole-wheat without adjusting liquid.
Granulated sugar — 200 g (1 cup): Sweetens and helps tenderize. You can reduce by 25 g (2 tbsp) for slightly less sweetness.
Baking powder — 10 g (2 tsp): Primary leavening. Ensure it’s fresh for proper rise.
Fine sea salt — 3 g (1/2 tsp): Balances sweetness.
Unsalted butter — 113 g (1/2 cup), softened: Adds flavor and richness.
Vegetable oil — 80 ml (1/3 cup): Keeps crumb moist even after chilling.
Large eggs — 2 (about 100 g total): Bind and add lift.
Vanilla extract — 5 ml (1 tsp): Rounds flavor.
Crushed pineapple — 565 g (20 oz) can, with juice: Use the whole can; drain half the juice for the batter and reserve 60–80 ml (1/4–1/3 cup) for the glaze.
- Tip: If your can lists 567 g, treat that as equivalent.
Buttermilk — 120 ml (1/2 cup): Adds tang and acidity to react with leavening for a tender crumb.
Powdered sugar (for glaze) — 120 g (1 cup) sifted, plus reserved pineapple juice 60–80 ml (1/4–1/3 cup): Mix to desired glazing consistency.

Substitutions with impact warnings:

Greek yogurt for buttermilk: Use 120 g (1/2 cup) plain Greek yogurt thinned with 2 tbsp water — texture slightly denser and tangier.
Melted coconut oil for vegetable oil: Will add a mild coconut flavor and firm up if chilled; okay for room-temp serving.
Use Diamond Crystal kosher salt for light saltiness; if using Morton’s, use about 3/4 of the amount because Morton’s is denser.

If you plan to bake this in a bundt pan, see practical pan tips from our apple bundt cake recipe.

Essential Equipment

9 x 5-inch (23 x 13 cm) loaf pan or 9-inch (23 cm) round cake pan — the batter volume fits these sizes best; an 8-inch pan will overflow.
Mixing bowls (one large, one medium).
Electric mixer or sturdy whisk — hand whisking works but takes longer.
Rubber spatula for folding.
Measuring scale (preferred) and measuring cups/spoons.
Cooling rack.
Sifter for powdered sugar (optional, but makes a smoother glaze).
If you don’t have a loaf pan, a 9-inch round pan is fine; for larger bundt pans reduce bake time slightly and test with a skewer. For a light, airy finish similar to techniques used in delicate cakes, see angel cake churro bites for inspiration on handling delicate batters.

Makes 12 servings | Prep 20 minutes | Cook 40 minutes | Inactive 0 minutes | Total 1 hour

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Grease the 9 x 5-inch loaf pan and line the bottom with parchment for easy release. Allow the butter to come to room temperature while you measure ingredients (about 10 minutes).

Step 2: Combine dry ingredients

In a medium bowl whisk 250 g (2 cups) all-purpose flour, 200 g (1 cup) granulated sugar, 10 g (2 tsp) baking powder, and 3 g (1/2 tsp) salt until evenly mixed. Sifting is optional but helps aerate the flour for a lighter crumb. This takes about 1–2 minutes.

Step 3: Mix wet ingredients

In a large bowl, beat 113 g (1/2 cup) softened unsalted butter and 80 ml (1/3 cup) vegetable oil until smooth, about 1 minute. Add 2 large eggs, one at a time, then 5 ml (1 tsp) vanilla and 120 ml (1/2 cup) buttermilk; mix until combined, about 30–45 seconds. Stir in 565 g (20 oz) crushed pineapple, drained lightly — leave some juice.

Step 4: Combine wet and dry

Fold the dry mix into the wet in two additions with a rubber spatula, mixing until just combined, about 10–15 strokes per addition. Do not overmix — stop as soon as no dry flour is visible. The batter should be thick but pourable. This step takes about 1–2 minutes.

Step 5: Bake the cake

Pour batter into the prepared pan and smooth the top. Bake at 175°C (350°F) for 38–45 minutes, rotating the pan halfway through after 20 minutes. The cake is done when a skewer inserted in the center comes out with a few moist crumbs and the top is golden brown, about 40 minutes. Internal temperature should be ~96–98°C (205–208°F) for a fully set cake.

Step 6: Make and apply the glaze

While the cake bakes, whisk 120 g (1 cup) sifted powdered sugar with 60–80 ml (1/4–1/3 cup) reserved pineapple juice until smooth. When the cake is warm (not hot), poke the top lightly with a skewer and spoon the glaze evenly over the surface; allow it to sink in. Cool completely on a rack before slicing, about 45–60 minutes.

Expert Tips & Pro Techniques

Common mistake: draining all juice from the pineapple. Keep 60–80 ml (1/4–1/3 cup) for the glaze and a little to keep the batter moist; too much juice makes the cake gummy.
Oven calibration: If your oven runs hot, lower to 170°C (340°F) and add 3–6 minutes to bake time. Use an oven thermometer for reliable results.
Make-ahead: Bake the cake up to 48 hours ahead, cool, wrap tightly in plastic, and store at room temperature. Add glaze just before serving for best shine.
Professional trick for even crumb: Let the mixed batter rest 10 minutes before baking to hydrate the flour slightly — it smooths the texture and reduces large air pockets.
Slicing: Chill the cake for 20 minutes before slicing to get clean slices without tearing.
Adaptation for home convection ovens: Reduce temperature by 15°C (25°F) and check 5–8 minutes earlier.

Storage & Reheating

Refrigerator: Store wrapped tightly in plastic wrap or an airtight container for up to 4 days. Chilling firms the crumb and concentrates flavor.
Freezer: Wrap whole or sliced cake tightly in plastic and aluminum foil, or use freezer-safe containers. Freeze up to 3 months. Thaw overnight in the refrigerator.
Reheating: For a warm slice, reheat at 175°C (350°F) for 8–12 minutes from chilled, or microwave a slice for 12–20 seconds on medium power (watch for sogginess). Oven reheating preserves texture better than microwaving.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 gluten-free flour blend with xanthan gum included. Bake at the same temperature; add 3–5 minutes bake time.
Tropical Coconut: Replace 80 ml (1/3 cup) vegetable oil with the same amount of melted coconut oil and fold in 50 g (1/2 cup) unsweetened shredded coconut to the batter. Toast coconut for garnish.
Egg-Free (Vegan-ish): Use commercially available egg replacer equivalent to 2 eggs and swap butter for plant-based margarine; replace buttermilk with 120 ml (1/2 cup) unsweetened plant milk + 1 tbsp lemon juice, let sit 5 minutes. Baking time may increase by 5–8 minutes.
Bundt Cake Swap: Use the same batter in a well-greased 10–12 cup bundt pan; bake at 175°C (350°F) for 45–55 minutes. For bundt-specific tips see our apple butter bundt cake guide.
Upside-Down Style: Arrange pineapple rings and brown sugar in the pan first, pour batter on top, then invert after cooling slightly. This increases caramelization and a bit of weight on the bottom; bake time remains similar.

Serving Suggestions & Pairings

Light pairing: Serve with a chilled hibiscus-pineapple smoothie for a tropical brunch; try our 5 refreshing hibiscus tea & pineapple smoothie ideas.
Dinner pairing: Offer a small scoop of vanilla bean ice cream and a short espresso for a dessert course.
Savory pairing: Contrast the sweet cake with grilled, savory dishes like baked pineapple chicken for a balanced meal.
Garnish: Toasted coconut flakes, a dusting of powdered sugar, or thin lime zest add brightness.

Nutrition Information

Per serving (1 slice — recipe makes 12):

Calories: 360 kcal
Total Fat: 14 g
Saturated Fat: 6 g
Cholesterol: 55 mg
Sodium: 170 mg
Total Carbohydrates: 52 g
Dietary Fiber: 1.5 g
Sugars: 30 g
Protein: 4.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake turn out dry?
A: Dry cake usually means overbaking or too much flour. Check oven temperature with a thermometer and remove the cake when a skewer has a few moist crumbs. Also confirm you measured 250 g (2 cups) flour by weight, not packed cups.

Q: Can I make this without eggs?
A: Yes. Use an egg replacer equivalent to 2 eggs or 120 g (1/2 cup) applesauce plus 1/2 tsp baking powder for lift. Texture will be slightly denser and more cake-like.

Q: Can I double this recipe?
A: You can double the batter but bake in two pans rather than one very large pan. Baking time per pan remains about 38–45 minutes; start checking at 30 minutes. Avoid stacking batters in one very deep pan.

Q: Can I prepare this the night before?
A: Yes. Bake, cool completely, wrap tightly in plastic, and keep at room temperature for up to 48 hours. Add the glaze just before serving for best shine.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, the cake keeps well for up to 4 days in the refrigerator.

Q: Can I substitute fresh pineapple for canned?
A: Fresh pineapple works but provides more moisture and larger pieces. Chop finely and drain briefly. You may need to reduce other liquids slightly to avoid a soggy crumb.

Q: My glaze sank in unevenly — what happened?
A: That’s usually from applying glaze while the cake was too hot. Let the cake cool until warm (about 15–30 minutes) so the glaze soaks in evenly.

Conclusion

This Juicy Pineapple Heaven Cake is an easy, reliably moist dessert with bright fruit notes and a tender crumb. For a classic, similar take and an alternate method, see the vintage Almost Heaven Cake page for inspiration. For another variant using boxed cake mix and a quick crushed-pineapple method, check this short recipe thread on Juicy Pineapple Heaven Cake ideas. Enjoy baking — and save a slice for a friend.