Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
2 large eggs
1 tsp baking soda
1 tsp vanilla extract
1 can (8 oz) crushed pineapple in juice (do not drain)
Optional: ½ tsp cinnamon, ½ cup chopped nuts or shredded coconut
Instructions
1. Preheat oven to 350°F. Grease and line an 8×8 or 9-inch cake pan.
2. In a large bowl, whisk eggs and sugar until foamy.
3. Add crushed pineapple with juice and vanilla. Mix well.
4. In another bowl, combine flour, baking soda, salt, and optional cinnamon.
5. Fold dry ingredients into wet until just combined.
6. Pour into the prepared pan and bake for 30–35 minutes.
7. Cool for 10 minutes in the pan, then transfer to wire rack.
8. Top with whipped cream, glaze, or leave plain.
Notes
Do not drain the pineapple—its juice keeps the cake moist.
This cake can be served warm or chilled.
Store in an airtight container for 3 days or refrigerate up to 1 week.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg