A tropical treat that’s moist, sweet, and full of bright pineapple flavor—this Pineapple Heaven Cake is the perfect dessert when I want something light yet satisfying. The rich, tender crumb combined with that fruity glaze on top makes it feel like a vacation in every bite.

Why You’ll Love This Recipe

I love how incredibly easy this cake is to throw together with basic pantry ingredients. The crushed pineapple keeps it moist and gives it a sunny, tropical flavor, while the glaze on top adds just the right amount of sweetness. It’s great for potlucks, summer BBQs, or simply when I want to treat myself with something delicious but not too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
vanilla extract
sour cream
crushed pineapple, drained
powdered sugar (for glaze)
pineapple juice (for glaze)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
In one bowl, I whisk together the flour, baking powder, and salt.
In a separate large bowl, I cream the butter and sugar until it’s light and fluffy.
I beat in the eggs one at a time, followed by the vanilla.
Then, I alternate adding the flour mixture and the sour cream into the wet ingredients, starting and ending with the flour.
I gently fold in the drained crushed pineapple.
I pour the batter into the prepared loaf pan and bake for about 50 to 60 minutes, or until a toothpick comes out clean.
Once baked, I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
After it cools completely, I whisk together the powdered sugar and pineapple juice, and drizzle it over the cake.

Servings and timing

Serves: 8 slices
Prep time: 15 minutes
Cook time: 50–60 minutes
Total time: about 1 hour 15 minutes including cooling and glazing

Variations

I sometimes add shredded coconut or chopped pecans for extra texture.
Greek yogurt works as a great substitute for sour cream.
I like adding a pinch of cinnamon or a bit of almond extract for a different twist.
If I want to make it into cupcakes, I reduce the baking time to about 18–20 minutes.

Storage/reheating

I keep the cake in an airtight container in the fridge for up to 4 days. If I’m storing it longer, I slice and freeze it, wrapping each piece well. To reheat, I either let a slice come to room temperature or warm it gently in the microwave or oven.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple as long as I finely chop it and drain it really well so the cake doesn’t become too wet.

Can I make this recipe into cupcakes?

Absolutely. I divide the batter into a lined muffin tin and bake them for about 18–20 minutes at 350°F.

Can I skip the glaze?

I can skip it if I want to keep things simple. Sometimes I just dust the top with powdered sugar or serve it with a dollop of whipped cream.

How can I make it dairy-free?

I substitute the butter with plant-based butter and use coconut yogurt instead of sour cream for a dairy-free version.

Can I make it ahead of time?

Yes, and I actually prefer making it a day ahead—the flavors settle and the cake tastes even better the next day.

Conclusion

This Pineapple Heaven Cake is a dreamy dessert I keep coming back to. It’s simple, tropical, and always a crowd-pleaser. Whether I’m enjoying it on a sunny day or just need a pick-me-up, one slice brings a little joy every time.