4 Ingredient Pineapple Cake Recipe

If you’re like me and love a dessert that’s both fuss-free and full of tropical flavor, this 4 Ingredient Pineapple Cake Recipe is going to become your new go-to. It’s incredible how just four simple ingredients can come together to create something so moist, sweet, and lightly tangy that feels like a little slice of sunshine on your plate. Perfect for last-minute gatherings or when you just want a quick but delicious homemade treat, this recipe never fails to impress.

What I really love about this 4 Ingredient Pineapple Cake Recipe is how easy it is to whip up, even on a busy weekday afternoon. You don’t need fancy equipment or complex steps, just a mix, a pan, and a bit of patience to let it bake to golden perfection. Trust me, once you try it, you’ll appreciate how perfect it is for those moments when you want something sweet but don’t want to spend hours in the kitchen.

Ingredients You’ll Need

This recipe’s magic lies in its simplicity. Each ingredient plays a key role — the juicy crushed pineapples add natural sweetness and moisture, while the self-rising flour keeps everything light and fluffy. Before you start, make sure to grab a good quality can of crushed pineapples that isn’t loaded with added sugars for the best flavor and texture.

• Crushed pineapples in pineapple juice: Use the can with juice included — don’t drain it! The juice adds extra moisture, making the cake super tender.
• Granulated white sugar: Classic sweetener that balances the tanginess of the pineapple perfectly.
• Unsalted butter: Melted butter gives richness and a delicate crumb. I always recommend using unsalted so you can control the saltiness.
• Self-rising flour: This is key for the cake’s light texture because it contains baking powder and salt. If you don’t have self-rising flour, see my tip in the notes.

Variations

I love tinkering with simple recipes like this to match what I have on hand or a flavor twist I’m craving. Don’t be afraid to make this 4 Ingredient Pineapple Cake Recipe your own! Whether you want to lighten it up or add some crunch, there’s room for creativity.

• Add shredded coconut: Toss in half a cup for a tropical vibe—I’ve done this many times, and it adds a delightful texture contrast.
• Use whole wheat self-rising flour: For a slightly nuttier flavor and a bit more fiber, this swap works well but expect a denser crumb.
• Include chopped nuts: Walnuts or pecans folded gently in the batter make each bite more interesting.
• Make it gluten-free: Use a gluten-free self-rising blend, just be mindful the cake might be a little less fluffy.

How to Make 4 Ingredient Pineapple Cake Recipe

Step 1: Preheat, Prep, and Mix

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking. In a large bowl, combine the crushed pineapples (with juice), granulated sugar, melted butter, and self-rising flour. Use a wooden spoon or spatula to gently fold everything together until just combined—don’t overmix here. The batter will be slightly thick but very moist.

Step 2: Bake Until Golden and Set

Pour the batter evenly into your prepared pan and smooth out the top with a spatula. Pop it into the preheated oven and bake for about 40-45 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging on. Ovens vary, so keep an eye after 35 minutes—better to check early than overbake!

Step 3: Cool and Serve

Once baked, let your pineapple cake cool in the pan for at least 15 minutes before slicing. This rest time helps the cake set up and makes it easier to cut neat squares. If you can resist, I find it tastes even better the next day, as the pineapple flavor really seeps in.

How to Serve 4 Ingredient Pineapple Cake Recipe

Garnishes

I usually keep it simple with this cake—sometimes a light dusting of powdered sugar is all it needs. But if I’m feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream on the side takes it over the top in the best way. Fresh pineapple slices or a sprig of mint add a pretty touch too!

Side Dishes

This pineapple cake pairs wonderfully with coffee or a tangy cup of herbal tea. For brunch, I like to serve it alongside fresh fruit salad or yogurt, making for a bright, summery spread everyone enjoys.

Creative Ways to Present

For special occasions, I like to cut the cake into cute mini squares and serve them on a decorative platter with edible flowers for a festive look. You can also layer it in a trifle bowl with whipped cream and pineapple chunks for a show-stopping dessert.

Make Ahead and Storage

Storing Leftovers

I store leftover pineapple cake in an airtight container at room temperature for up to two days. If my kitchen is warm, I pop it in the fridge to keep it fresh, but I always bring it back to room temp before serving to keep that soft, tender texture.

Freezing

Freezing pineapple cake is a great option if you want to make it ahead. I wrap individual slices tightly with plastic wrap, then place them in a freezer-safe bag. They freeze beautifully for up to two months. Just thaw overnight in the fridge, and it’s ready to enjoy like fresh.

Reheating

When reheating, I gently warm the cake slices in the microwave for about 20 seconds or pop them in a warmed oven—wrapped in foil—to prevent drying out. This refreshes the cake’s softness without toughening the crumb.

FAQs

Final Thoughts

Honestly, this 4 Ingredient Pineapple Cake Recipe has saved me more than once when I needed a quick, crowd-pleasing dessert that feels homemade without the hassle. It’s so approachable and forgiving—perfect if you’re still building confidence in baking or just want a reliable sweet treat. I hope you enjoy making it as much as I do, and maybe it’ll become a cherished family favorite in your home, just like it is in mine.

Print