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Southern Pineapple Cake

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Southern Pineapple Cake is amazingly moist and delicious. It’s so easy to make and even easier to eat! A simple, moist from scratch pineapple cake studded with pecans and coconut. Topped with a scrumptious pecan coconut frosting.

We LOVE pineapple in a cake. Whether it is the Pineapple Bundt Poke Cake or a beautiful cake like the upside-down cupcakes, pineapple gives the cake such great flavor and a moist texture. Bars are so easy to make and delicious as well like these Tropical Pineapple Coconut Bars. Pineapple Pound Cake has a great texture and is fun to take to a potluck as well.

This recipe is from my co-host, Mary from Cooking with Mary and Friends. She is also the food columnist at Camden Living Magazine, Contributor to Basil and Salt Magazine, and a South Carolina small family farms advocate. Mary cooks with pastured meats, farm-grown vegetables, and farm-fresh dairy ingredients. You can also connect with her on Facebook, Instagram, and Pinterest.


  • 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


  1. Preheat oven to 350 degrees.
  2. Grease or spray with baking spray a 13 x 9 -inch baking dish. In a large bowl mix together flour, sugar, baking soda, eggs, vanilla and crushed pineapple (with juice) and beat until well combined.
  3. Pour batter into prepared pan and bake 40-45 minutes or until golden brown.
  4. While cake is baking, heat butter, evaporated milk, vanilla, and sugar in a medium-sized saucepan until it begins to boil over medium-high heat.
  5. Stir in pecans or walnuts and coconut and continue cooking on medium heat about 5 minutes, stirring constantly.
  6. The mixture will thicken slightly.
  7. Removed baked cake from oven and poke holes all over the top using a wooden chopstick or the tines of a large serving fork.
  8. Spread topping evenly over top of warm cake and let cool.
  9. Slice and serve!

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