Let’s make this moist pineapple cake from scratch

Grab a mixing bowl, we’re making a soft and moist pineapple cake from scratch. This one comes from my grandma’s recipe book, so I’m hoping it turns out just as yummy as I remember. Let’s give it a go!

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Check out my pineapple and walnut cake recipe video below to see how I make this delicious pineapple cake from scratch! If you enjoy the video, give it a thumbs up and subscribe to my YouTube channel for more yummy homemade cake recipes!

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I love this pineapple cake recipe! It makes the whole kitchen smell absolutely amazing, so by the time it’s ready, I can’t wait to cut into it. And it tastes just as good as it smells.

This cake is soft and moist, and that sweet pineapple flavor takes me right back to my childhood.

And the walnuts are such a lovely addition! You get little crunchy bits throughout the cake, while the lemon glaze adds just a hint of tanginess. It’s a delicious combination, and I think you’ll love it too!

Ingredients for This Pineapple Cake

Here’s everything you’ll need for this pineapple walnut cake. Nothing too unusual, just a few everyday baking ingredients, some pineapple, and walnuts.

For the Cake

• 5 large eggs
• ¾ cup plus 1 tablespoon granulated sugar (160 g)
• 1 tablespoon vanilla sugar
• A pinch of salt
• 7 tablespoons unsalted butter (100 g)
• ¾ cup plus 1 tablespoon plain yogurt (200 g)
• 2¾ cups all-purpose flour (335 g)
• 1 tablespoon plus ¾ teaspoon baking powder (15 g)
• ¾ cup plus 2 tablespoons chopped walnuts (100 g)
• 6 pineapple rings, fresh or canned

For the Lemon Glaze

• 2 tablespoons powdered sugar (15 g)
• Juice of ½ lemon (you may not need all of it)

If you don’t have vanilla sugar, no worries! Use 1 teaspoon of vanilla extract and an extra tablespoon of granulated sugar instead.

Kitchen Tools

• 9-inch round cake pan
• Large mixing bowl
• Hand mixer or stand mixer
• Spatula and sieve
• Small skillet for the walnuts
• Parchment paper
• Wire cooling rack

How to Make This Pineapple Cake From Scratch

Step-by-Step Instructions

Step 1: Get the Oven Ready

First, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (about 2 inches deep) and line the bottom with parchment paper so the cake comes out easily after baking.

Step 2: Toast the Walnuts

Put the walnuts in a dry skillet over medium-low heat and toast them for about 3 to 5 minutes. Give them a stir now and then so they don’t burn. Once they smell nice and nutty, take them out of the skillet, let them cool, and roughly chop them.

Step 3: Cut the Pineapple

Cut 3 pineapple rings into small pieces. These will go into the cake batter. Keep 1 ring whole for the middle of the cake, then cut the last 2 rings into pieces for the top.

Top Tip: If you’re using canned pineapple, drain it well and pat the pieces dry with paper towels. You don’t want all that extra juice going into the batter, as it can leave wet patches in your cake.

Step 4: Beat the Eggs and Sugar

Crack the eggs into a large bowl, then add the sugar, vanilla sugar, and a pinch of salt. Beat everything with a hand mixer for about 3 to 5 minutes, until the mixture looks pale, thick, and fluffy.

Step 5: Add the Butter and Yogurt

Melt the butter and let it cool a little before adding it to the eggs. Pour it in, add the yogurt, and give everything a quick mix until it’s nice and smooth.

Step 6: Add the Flour

Sift the flour and baking powder into the bowl in two batches, gently mixing after each one. Once you can’t see any dry flour, stop mixing. You don’t want to beat the batter too much at this point, or the cake can turn out a bit tough.

Step 7: Add the Pineapple and Walnuts

Now add the chopped walnuts and the pineapple pieces you set aside for the batter. Use a spatula to gently fold them in, making sure there’s a little bit of everything throughout the mixture.

Step 8: Into the Cake Pan

Pour the batter into your cake pan and smooth the top. Place the whole pineapple ring in the middle, then add the remaining pineapple pieces around it. Press them down just a little so they sit nicely on the batter.

Did You Know: Baking powder starts working as soon as it gets wet, so it’s best not to leave your finished batter sitting around. Once it’s in the pan, get it straight into the preheated oven.

Step 9: Bake the Cake

Bake at 350°F (175°C) for about 50 minutes. Every oven is a little different, so start checking after 45 minutes. The top should be golden brown, and a toothpick poked into the cake near the center should come out clean or with a few moist crumbs, but no wet batter.

Try not to poke the toothpick straight through a pineapple piece, as the fruit will naturally be wet. If the top is getting too brown but the middle still needs time, loosely cover it with a piece of aluminum foil and let it finish baking.

Step 10: Let It Cool

Once the cake is baked, take it out of the oven and leave it in the pan for about 15 minutes. Then carefully take it out and let it cool completely on a wire rack before adding the glaze.

Step 11: Make the Lemon Glaze

Put the powdered sugar in a little bowl and stir in about 1 teaspoon of lemon juice. Add a few more drops at a time until you have a smooth glaze that you can spoon over the cake.

Note: Don’t pour in all the lemon juice at once! We’re only using a little powdered sugar here, so it won’t take much juice to make the glaze. You want it to be pourable, not watery.

Step 12: Finish the Cake

Spoon the lemon glaze over the cooled cake and give it a few minutes to set. And that’s it! Cut yourself a nice slice and enjoy your homemade pineapple walnut cake. I love those little bits of pineapple and crunchy walnuts in every bite!

Related Recipe: If you enjoyed this pineapple cake recipe, you might want to check out my grandma’s date cake recipe here too! It’s wonderfully moist, sticky, and so delicious… and you don’t need anything fancy to make it!

Fresh or Canned Pineapple?

You can use either one for this pineapple cake recipe, and both taste delicious. I like canned pineapple rings because they’re already peeled and cut, which is handy. Just choose the ones packed in juice rather than heavy syrup.

If you have a lovely ripe fresh pineapple, use that instead! It has a slightly brighter flavor, although the sweetness will depend on how ripe it is. Just cut the rings to roughly the same thickness as canned ones so they’ll bake nicely.

How to Store This Pineapple Cake

If you have any leftovers, keep the cake in an airtight container at room temperature for up to 2 days, as long as your kitchen isn’t too warm. You can also pop it in the fridge for 4 to 5 days. Just let a slice sit out for a little while before eating, as it’s softer at room temperature.

You can freeze individual slices for up to 2 months, too! Wrap them well, preferably without the glaze, and let them thaw before serving.

More Homemade Cake Recipes!

If you liked making this pineapple cake from scratch, be sure to check out more of my homemade cake recipes below! There are plenty of delicious cakes to try, especially if you enjoy simple, fruity cakes like this one.

• Moist Toffee and Apple Cake Recipe With Fresh Apples – This moist apple cake combines fresh apples with a rich, buttery toffee sauce. It’s a lovely homemade dessert, especially when served slightly warm.
• Grandma’s Cinnamon Sugar Apple Cake Recipe – This homemade apple cake is soft, moist, and full of warm cinnamon flavor. The sweet cinnamon sugar adds a lovely touch, making it perfect for an afternoon treat.
• The Easiest Fruit Cake Recipe Ever – This easy homemade fruit cake is soft, moist, and packed with delicious dried fruit. It’s a simple bake that’s perfect for sharing with family or enjoying with a cup of tea.

And if you make this pineapple cake, I’d love to hear how it turns out! Leave me a comment or any questions in the comment section below or over on my YouTube video. I always enjoy reading your comments, and I’ll do my best to answer every one of them. Happy baking!