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5 from 2 votes

4 Ingredient Pineapple Cake

This pineapple cake is a delightful treat that's incredibly easy to make. You can whip up a moist and flavorful cake in no time. This cake requires minimal effort and delivers maximum taste, perfect for busy days or last-minute dessert cravings. The natural sweetness of the pineapple shines through, making each bite a tropical delight.
Servings: 12 slices
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
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Ingredients

  • 1 (20 oz) can crushed pineapples in pineapple juice (no added sugar), not drained, see note
  • 1 1/3 cups (255 g) granulated white sugar
  • 1/4 cup (56 g) unsalted butter, melted
  • 2 2/3 cups (351 g) self-rising flour, see note before starting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8-inch square pan with non-stick cooking spray and then line with parchment paper. Make parchment edges a little above the cake pan so that you can lift the cake out later.
  • In a large bowl, add the crushed pineapple (with juices), sugar and melted butter. Whisk until evenly combined. Add the flour and fold it in with a spatula until flour is completely incorporated. You want to make sure there are no pockets or thick chunks of flour but you also want to be careful not to overmix the batter. Make sure to only use a spatula to mix and not a whisk or mixer.
  • Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 70 to 75 minutes, or until a toothpick inserted into the center comes out clean. The surface of the cake should also bounce back if you press on it lightly. Allow the cake to cool completely before serving or adding frosting.

Notes

  • Please use canned crushed pineapples that are sitting in pineapple juice and not syrup. There should be no added sugar. I used Dole brand. You will use the entire contents inside the can: pineapple pieces and juice.
  • Make sure to use a self-rising flour that has 3 grams of protein per 1/4 (30g) cup. This is the usual amount of protein for self-rising flour in the US but there are some brands that contain lower protein or higher protein which will affect the outcome of the cake. I made this cake with Gold Medal* and Amazon Fresh* brands self-rising flour. If your self-rising flour does not contain 3 grams of protein per 1/4 cup, then we recommend making homemade self-rising flour.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: To make your own self-rising flour, combine 3 cups all purpose flour, 4.5 tsp baking powder and 1.5 tsp salt. Whisk together until evenly combined. Remove 1/3 cup from the mixture and use the rest for the cake. Make sure your all purpose flour has 3 grams of protein per 1/4 cup. Most all purpose flours contain 3 grams of protein per 1/4 cup but there are some brands that contain higher or lower protein amounts which will affect the recipe.
  • Optional Cream Cheese Frosting 
    • ½ cup (1 stick) unsalted butter, softened to room temperature
    • 8 oz cream cheese (brick type), softened to room temperature
    • 1 tsp vanilla extract
    • 3-4 cups powdered sugar
  • To make the frosting: Add butter and cream cheese in the bowl of a stand mixer and beat until creamy and light. Add vanilla extract and mix in on low speed.
    Gradually add 3 cups of powdered sugar on low speed until completely combined. Add enough powdered sugar for a thick frosting that is still spreadable over the cake. Start with 3 cups and add more if needed. This recipe makes a generous amount of frosting. You likely won't need it all but I wanted to include enough for those who prefer a very thick layer of frosting.
  • We also garnished our cake with some toasted coconut shreds and dried pineapple slices.
  • Estimated nutrition is for cake only and does not include frosting or garnishes.
Serving: 1slice, Calories: 230kcal, Carbohydrates: 47g, Protein: 3g, Fat: 4g, Saturated Fat: 3g, Sodium: 343mg, Fiber: 0.4g, Sugar: 27g, NET CARBS: 47
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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