Southern Pineapple Cake with Coconut Pecan Topping

Southern Pineapple Cake is a timeless, no-fuss dessert that delivers big flavor with simple pantry staples. Crushed pineapple baked directly into the batter creates a tender, ultra-moist crumb, while a buttery coconut-nut topping is poured over the cake while it’s still warm—so it soaks in just enough to become irresistible.

Why You’ll Love This Recipe

• No mixer required—stir by hand
• Exceptionally moist from pineapple and its juice
• Rich, gooey coconut pecan topping
• Perfect for potlucks, holidays, and family gatherings
• Classic Southern flavor that never goes out of style

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 2 large eggs
• 1 tsp vanilla
• 1 (20 oz) can Dole crushed pineapple with juice

For the Topping

• 1/2 cup butter
• 2/3 cup evaporated milk
• 1/2 tsp vanilla
• 1 cup sugar
• 1 cup chopped pecans or walnuts
• 1 cup coconut flakes

Directions

Step 1: Preheat and Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly and set aside.

Step 2: Mix the Cake Batter

In a large bowl, whisk together the flour, sugar, and baking soda until evenly combined.

Add the eggs, vanilla, and the entire can of crushed pineapple with juice. Stir until the batter is smooth and fully blended. The batter will be thick but pourable.

Step 3: Bake the Cake

Pour the batter into the prepared pan and spread evenly.

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 4: Make the Topping

While the cake bakes, prepare the topping.

In a medium saucepan over medium heat, combine the butter, evaporated milk, sugar, and vanilla. Stir constantly until the butter melts and the mixture begins to gently bubble.

Add the chopped pecans or walnuts and coconut flakes. Continue stirring and cook for 2–3 minutes, until the topping thickens slightly.

Step 5: Finish the Cake

Remove the cake from the oven and immediately pour the hot topping evenly over the warm cake. Spread gently if needed to cover the surface.

Allow the cake to cool so the topping can set before slicing.

Pro Tips and Variations

• Use pecans for the most traditional Southern flavor
• Lightly toast the coconut for added depth
• Serve slightly warm for a gooier topping
• Add a small pinch of salt to the topping to balance sweetness

Serving Suggestions

• Serve plain or with vanilla ice cream
• Excellent with coffee or sweet tea
• Ideal for potlucks, BBQs, and holiday tables

Storage & Reheating

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days
• Warm individual slices briefly in the microwave, if desired

FAQs

Can I make this cake ahead of time?
Yes. It tastes even better the next day as flavors meld.

Can I freeze Southern Pineapple Cake?
Yes. Wrap tightly and freeze for up to 2 months.

Can I use fresh pineapple?
Canned crushed pineapple with juice works best for moisture and texture.

Conclusion

This Southern Pineapple Cake is the definition of old-fashioned comfort baking—simple ingredients, incredible moisture, and a rich coconut pecan topping that makes every bite memorable. It’s the kind of dessert that disappears fast and gets requested again and again.

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