4 Ingredient Pineapple Cake Recipe
This 4 Ingredient Pineapple Cake Recipe is one of those delightful surprises that comes together so quickly, yet tastes like you spent hours baking. I first tried it on a whim when I wanted something sweet and tropical but without the fuss of a long ingredient list. The pineapple keeps it moist and fresh, and the simplicity truly makes it a winner for those busy days or unexpected guests.
What I love most about this cake is how versatile it is — it’s perfect for a sunny afternoon tea, a casual weekend dessert, or even just a cozy treat with your morning coffee. If you’re looking for a fuss-free recipe that delivers big, this 4 Ingredient Pineapple Cake Recipe is worth trying, and I can’t wait to walk you through making it yourself.
Ingredients You’ll Need
These ingredients work harmoniously to create a soft, moist cake with beautiful pineapple flavor. The best part is that you probably have most of these in your pantry already, making shopping a breeze.
- Crushed pineapples in pineapple juice: Make sure to use the canned kind with juice included — don’t drain it! That juice is where the magic happens, keeping the cake luscious and tender.
- Granulated white sugar: For sweetness and structure, regular white sugar works perfectly here.
- Unsalted butter: Melted butter adds richness and a subtle depth of flavor without overpowering the pineapple.
- Self-rising flour: This is the secret so you don’t need to add any extra leavening. If you don’t have self-rising on hand, I’ll share a quick tip in the notes on how to make it yourself.
Variations
I love mixing things up with this 4 Ingredient Pineapple Cake Recipe depending on what I have on hand or the vibe I’m going for. Feel free to personalize it — the beauty is in its simplicity.
- Variation: Adding a handful of shredded coconut on top before baking brings a tropical crunch. I tried this once for a summer barbecue, and it was a hit with everyone.
- Variation: For a gluten-free twist, swap the self-rising flour for a gluten-free blend that already contains baking powder. Just keep an eye on the texture, as baking times might vary slightly.
- Variation: If you want a sweeter, cakey frosting, mix cream cheese with a little powdered sugar and spread it on top once cooled. It balances the tartness of the pineapple wonderfully.
How to Make 4 Ingredient Pineapple Cake Recipe
Step 1: Mix the wet ingredients first
Start by combining that entire can of crushed pineapples—including the juice—with the melted butter and sugar. Stir them gently until the sugar is mostly dissolved. Mixing the wet ingredients first helps ensure that when you add the flour, everything blends evenly and your cake stays super moist.
Step 2: Fold in the self-rising flour
Slowly add in the self-rising flour and fold it in gently using a spatula. I always remind myself not to overmix here—just combine until you can’t see any more flour. Overmixing can make your cake tough instead of tender, and we definitely don’t want that.
Step 3: Bake it to golden perfection
Pour your batter into a greased 9×13 inch pan and pop it into a preheated oven at 350°F (175°C). Bake for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. I like to start checking around 40 minutes just in case my oven runs hot—better safe than sorry!
How to Serve 4 Ingredient Pineapple Cake Recipe
Garnishes
I often top slices with a dollop of whipped cream and a sprinkle of toasted coconut flakes for a little extra texture and flavor. Fresh pineapple chunks on the side are a nice touch if you want to amp up the tropical vibes.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce — it’s almost like a warm pineapple upside-down cake without the fuss. Sometimes, I serve it alongside a light cup of chai tea for cozy afternoons.
Creative Ways to Present
For parties, I’ve cut the cake into mini squares and served them on pretty platters with little cocktail picks, which makes them super easy to grab. You can also layer it in a trifle dish with whipped cream and pineapple chunks for a stunning dessert display.
Make Ahead and Storage
Storing Leftovers
Once cooled, I usually cover the cake tightly with plastic wrap and store it in the fridge. It keeps well for up to 3 days, and honestly, the flavors even seem to improve a bit the next day.
Freezing
If you want to freeze leftovers, slice the cake first and wrap individual pieces in plastic wrap then foil before popping into a freezer-safe bag. I’ve found this keeps the cake fresh for up to 2 months and makes for a quick grab-and-go treat.
Reheating
To reheat, I pop a slice in the microwave for about 20 seconds — just enough to warm it through without drying it out. You can also warm it in a low oven at 300°F for about 10 minutes if you prefer a crisper top.
FAQs
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Can I use fresh pineapple instead of canned for the 4 Ingredient Pineapple Cake Recipe?
Fresh pineapple can work, but you’ll need to finely chop it and may need to add a little pineapple juice or another liquid to keep the batter moist. Canned crushed pineapple with juice is preferred as it provides the right texture and sweetness consistently.
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What if I don’t have self-rising flour?
No worries! You can make your own self-rising flour by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This works perfectly in the 4 Ingredient Pineapple Cake Recipe.
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Is this cake very sweet?
It’s moderately sweet, balancing the natural tang of pineapple with enough sugar for satisfying flavor. If you prefer it less sweet, you can reduce the sugar slightly, but I find the original balance perfect for this cake.
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Can I make this recipe vegan?
Yes! Swap the butter for a plant-based alternative and make sure you use a self-rising flour that doesn’t contain dairy. The cake may have a slightly different texture but still tastes delicious.
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How do I know when the cake is done?
The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Edges will also start to pull away slightly from the pan, and the top should be a light golden color.
Final Thoughts
This 4 Ingredient Pineapple Cake Recipe is one I keep returning to whenever I want something quick, tasty, and satisfying. It’s just the kind of cake that feels like a warm hug on a plate. I love how easy it is to whip up, and I know you’ll appreciate not needing a million ingredients or complicated steps. Give it a go—you might find it becoming your new go-to dessert like I did.
Print
4 Ingredient Pineapple Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This 4 Ingredient Pineapple Cake is a simple, moist, and flavorful dessert that combines crushed pineapples, sugar, melted butter, and self-rising flour. With minimal ingredients and straightforward preparation, it’s an ideal recipe for quick baking sessions without compromising taste or texture. Perfect for beginners or anyone seeking a sweet treat that highlights tropical pineapple with a soft, fluffy crumb.
Ingredients
Ingredients
- 1 (20 oz) can crushed pineapples in pineapple juice (no added sugar), not drained
- 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
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal temperature while you prepare the cake batter.
- Mix wet ingredients: In a large mixing bowl, combine the entire can of crushed pineapples with their juice and the granulated sugar. Stir them together well to start dissolving the sugar into the juices.
- Add melted butter: Pour the melted unsalted butter into the pineapple and sugar mixture, stirring continuously to fully incorporate the butter evenly throughout the wet ingredients.
- Incorporate dry ingredients: Gradually add the self-rising flour into the wet mixture, folding it in carefully to avoid overmixing. Stir just until all the flour is moistened and the batter is smooth and thick.
- Prepare the baking pan: Lightly grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy cake removal.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool on a wire rack for at least 15-20 minutes before slicing and serving to let the texture set nicely.
Notes
- Your choice of self-rising flour is essential because it already contains leavening agents; using all-purpose flour would require adding baking soda or powder separately.
- Do not drain the pineapple juice from the can, as it adds moisture and flavor to the cake batter.
- This cake pairs wonderfully with a simple vanilla glaze or a dusting of powdered sugar for extra sweetness.
- Ensure the butter is fully melted but not hot when mixing to avoid curdling the batter.
- You can store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: pineapple cake, easy cake recipe, 4 ingredient cake, quick pineapple dessert, simple baking recipe
