34 Delightful Dole Crushed Pineapple Cake Creations

Nothing says effortless baking quite like the sweet convenience of Dole crushed pineapple! Whether you’re craving a tropical twist on classic comfort cakes or need a quick dessert that wows, these pineapple-packed creations deliver moist, flavorful results every time. Get ready to discover 34 delightful recipes that will make this pantry staple your new baking best friend—let’s dive into these irresistible cake inspirations!

Classic Pineapple Upside-Down Cake

Yes, you absolutely need this retro dessert in your life. Transform basic pantry staples into a showstopping cake with caramelized pineapple magic. Get ready to flip your world upside down—literally.

Ingredients

For the Pineapple Topping

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1 (20 oz) can pineapple rings, drained
• 6-8 maraschino cherries

For the Cake Batter

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F.
2. Melt 1/2 cup butter in a 10-inch cast iron skillet over medium heat.
3. Sprinkle 1 cup brown sugar evenly over the melted butter. Tip: Don’t stir—let the sugar melt into the butter for 2 minutes to create a rich caramel base.
4. Arrange pineapple rings in a single layer over the sugar-butter mixture.
5. Place one maraschino cherry in the center of each pineapple ring.
6. Combine 1 1/2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
7. Beat 1/2 cup softened butter with the dry ingredients using an electric mixer on medium speed until crumbly.
8. Add 2 eggs one at a time, mixing fully after each addition.
9. Pour in 1/2 cup milk and 1 tsp vanilla extract.
10. Mix on medium speed for exactly 2 minutes until the batter is smooth and pale. Tip: Set a timer—overmixing develops gluten and makes cakes tough.
11. Spread the batter evenly over the pineapple arrangement in the skillet.
12. Bake at 350°F for 35-40 minutes until a toothpick inserted into the center comes out clean.
13. Remove the skillet from the oven and cool on a wire rack for exactly 10 minutes. Tip: Waiting longer makes the caramel stick; flipping too soon risks collapse.
14. Run a knife around the edge of the skillet to loosen the cake.
15. Place a large serving plate upside down over the skillet.
16. Using oven mitts, firmly hold the plate and skillet together and flip them over in one confident motion.
17. Lift the skillet slowly to reveal the glazed pineapple topping.

Here’s why it’s unforgettable: The cake stays incredibly moist from the pineapple juice, while the caramelized brown sugar creates a crackly, buttery crust. Serve it warm with a scoop of vanilla bean ice cream melting into the golden grooves, or slice it cold for breakfast with your coffee—no judgment.

Pineapple Coconut Layer Cake

Unleash tropical paradise in your kitchen with this showstopping layer cake. Ultimate summer vibes meet creamy coconut frosting and juicy pineapple bursts. Get ready for the dessert that’ll have everyone begging for seconds.

Ingredients

For the cake layers:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– ½ tsp salt

For the pineapple filling:
– 2 cups crushed pineapple, drained
– ½ cup granulated sugar
– 2 tbsp cornstarch
– 1 tbsp lemon juice

For the coconut frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp coconut extract
– ½ cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F and grease three 8-inch round cake pans.
2. Cream 1 cup softened butter and 1 ½ cups sugar together in a large bowl for 3 minutes until light and fluffy.
3. Beat in 4 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Whisk together 2 cups flour, 2 tsp baking powder, and ½ tsp salt in a separate bowl.
5. Alternate adding the dry ingredients and 1 cup milk to the butter mixture, starting and ending with flour.
6. Divide the batter evenly between the three prepared pans and smooth the tops.
7. Bake for 25-28 minutes until a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans for 15 minutes, then transfer to wire racks to cool completely.
9. Combine 2 cups crushed pineapple, ½ cup sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice in a saucepan.
10. Cook the pineapple mixture over medium heat for 5-7 minutes, stirring constantly until thickened.
11. Transfer the pineapple filling to a bowl and refrigerate for 30 minutes until completely cool.
12. Beat 8 oz cream cheese and ½ cup softened butter together until smooth.
13. Gradually add 4 cups powdered sugar and 1 tsp coconut extract, beating until fluffy.
14. Place one cake layer on a serving plate and spread half of the cooled pineapple filling over it.
15. Top with a second cake layer and spread the remaining pineapple filling.
16. Place the final cake layer on top and frost the entire cake with the coconut frosting.
17. Press ½ cup shredded coconut onto the sides of the frosted cake.

Outrageously moist cake layers sandwich that tangy pineapple filling, while the coconut frosting brings creamy sweetness. The shredded coconut adds delightful texture against the smooth frosting. Serve chilled slices with grilled pineapple rings for extra tropical flair.

Pineapple Cream Cheese Pound Cake

Just when you thought pound cake couldn’t get better—pineapple and cream cheese enter the chat. This tropical twist delivers moist, tender crumb with tangy-sweet vibes. Get ready to level up your dessert game in one epic bake.

Ingredients

For the cake batter:
– 1 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup whole milk

For the pineapple mixture:
– 1 cup crushed pineapple, drained
– 1/4 cup pineapple juice (reserved from can)

Instructions

1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan.
2. Beat 1 cup softened butter and 8 oz softened cream cheese together in a large bowl until completely smooth and creamy.
3. Gradually add 2 cups granulated sugar to the butter mixture, beating on medium speed for 3 full minutes until light and fluffy.
4. Crack 4 room temperature eggs into the bowl one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 tsp vanilla extract until just combined.
6. Whisk together 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in a separate bowl.
7. Alternate adding the flour mixture and 1/2 cup whole milk to the wet ingredients, beginning and ending with flour, mixing until just combined after each addition.
8. Fold 1 cup drained crushed pineapple gently into the batter until evenly distributed.
9. Pour the batter into your prepared bundt pan and smooth the top with a spatula.
10. Bake at 325°F for 65-75 minutes until a toothpick inserted comes out completely clean.
11. Cool the cake in the pan on a wire rack for 15 minutes exactly before inverting.
12. Brush the warm cake with 1/4 cup reserved pineapple juice for extra moisture and flavor.

Perfectly dense yet incredibly moist, this cake delivers buttery richness with bright pineapple bursts. Serve warm slices with vanilla ice cream for ultimate indulgence, or toast thick slabs for breakfast with your coffee.

Moist Pineapple Banana Cake

Kick your baking game into high gear with this tropical twist on banana cake. Packed with juicy pineapple and ripe bananas, this dessert delivers serious moisture and flavor in every bite. Get ready to impress with minimal effort and maximum deliciousness.

Ingredients

For the cake batter:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 3 very ripe bananas, mashed
– 1/2 cup crushed pineapple, drained
– 1 teaspoon vanilla extract

For the cream cheese frosting:
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
3. Beat 1/2 cup softened butter and 3/4 cup granulated sugar in a large bowl until light and fluffy.
4. Add 2 eggs one at a time, beating well after each addition.
5. Mix in 3 mashed bananas, 1/2 cup drained crushed pineapple, and 1 teaspoon vanilla extract.
6. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Beat 8 oz softened cream cheese and 1/4 cup softened butter until smooth.
11. Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract, beating until creamy.
12. Spread the frosting evenly over the cooled cake.

Zesty pineapple chunks and sweet banana create an incredibly tender crumb that stays moist for days. The tangy cream cheese frosting balances the tropical sweetness perfectly. Try serving thick slices with toasted coconut sprinkles or a drizzle of caramel sauce for extra indulgence.

Pineapple Carrot Snack Cake

Okay, let’s get real—this pineapple carrot snack cake is your new go-to. One bowl, no fuss, just moist, spiced perfection that comes together in minutes.

Ingredients

For the cake batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 2 large eggs
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1 (8 oz) can crushed pineapple, undrained
– 1 cup finely grated carrots

For the cream cheese frosting:
– 4 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
3. Crack the eggs into the dry ingredients, then add the oil and vanilla extract.
4. Pour in the entire can of undrained crushed pineapple and mix until just incorporated—Tip: Don’t overmix to keep the cake tender.
5. Fold in the grated carrots until evenly distributed.
6. Spread the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack—Tip: Cooling fully prevents the frosting from melting.
9. For the frosting, beat the softened cream cheese and butter in a medium bowl until smooth and creamy.
10. Gradually add the powdered sugar and vanilla extract, beating until fluffy—Tip: Soften cream cheese at room temperature for easiest mixing.
11. Spread the frosting evenly over the cooled cake.
12. Slice and serve immediately, or refrigerate for a firmer frosting texture.

Seriously, this cake stays incredibly moist thanks to the pineapple and carrots, with a warm cinnamon kick. Serve it chilled for a refreshing twist, or top with toasted walnuts for extra crunch.

Pineapple Rum Bundt Cake

Ready to level up your dessert game? This pineapple rum Bundt cake brings tropical vacation vibes straight to your kitchen. Rethink basic cakes forever with this boozy, fruity masterpiece.

Ingredients

For the cake batter:
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup crushed pineapple, drained
– 1/2 cup whole milk
– 1/4 cup dark rum
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt

For the rum glaze:
– 1 cup powdered sugar
– 3 tbsp dark rum
– 2 tbsp pineapple juice

Instructions

1. Preheat your oven to 350°F and generously grease a 10-inch Bundt pan with butter.
2. Cream 1 cup softened butter and 2 cups sugar together in a large bowl until light and fluffy, about 3 minutes.
3. Beat in 4 eggs one at a time, mixing thoroughly after each addition.
4. Whisk 3 cups flour, 2 tsp baking powder, and 1/2 tsp salt in a separate bowl.
5. Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with flour.
6. Fold in 1 cup drained crushed pineapple, 1/4 cup rum, and 1 tsp vanilla until just combined.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake at 350°F for 45-55 minutes until a toothpick inserted comes out clean.
9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack.
10. Whisk 1 cup powdered sugar, 3 tbsp rum, and 2 tbsp pineapple juice until smooth for the glaze.
11. Drizzle the warm cake with rum glaze while still slightly warm.

Soaking the glaze into the warm cake creates incredible moisture throughout every slice. Serve thick wedges with toasted coconut or vanilla ice cream for maximum tropical indulgence.

Pineapple Lime Tres Leches Cake

Zesty tropical flavors meet creamy perfection in this showstopping dessert. Soak fluffy sponge cake with three milks infused with pineapple and lime. Get ready for the most refreshing tres leches you’ve ever tasted.

Ingredients

For the cake:
– 1 cup all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 5 large eggs, separated
– 1 cup granulated sugar
– 1/3 cup whole milk
– 1 tsp vanilla extract

For the tres leches mixture:
– 1 (14 oz) can sweetened condensed milk
– 1 (12 oz) can evaporated milk
– 1/2 cup heavy cream
– 1/2 cup pineapple juice
– 2 tbsp fresh lime juice
– 1 tsp lime zest

For the topping:
– 1 1/2 cups heavy cream
– 3 tbsp powdered sugar
– 1/2 cup diced fresh pineapple
– Lime slices for garnish

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl.
3. Beat 5 egg whites with an electric mixer on high speed until soft peaks form, about 3 minutes.
4. Gradually add 1 cup sugar to the egg whites while continuing to beat until stiff peaks form.
5. Beat in 5 egg yolks one at a time until fully incorporated.
6. Fold the flour mixture into the egg mixture using a spatula until just combined.
7. Gently stir in 1/3 cup milk and 1 tsp vanilla extract until the batter is smooth.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake at 350°F for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
10. Cool the cake in the pan on a wire rack for 30 minutes.
11. Poke the entire surface of the cooled cake with a fork, creating small holes about 1 inch apart.
12. Whisk together 1 can sweetened condensed milk, 1 can evaporated milk, 1/2 cup heavy cream, 1/2 cup pineapple juice, 2 tbsp lime juice, and 1 tsp lime zest in a large bowl.
13. Slowly pour the milk mixture over the cake, ensuring it soaks into all the holes.
14. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
15. Whip 1 1/2 cups heavy cream with 3 tbsp powdered sugar until stiff peaks form.
16. Spread the whipped cream evenly over the chilled cake.
17. Top with 1/2 cup diced fresh pineapple and garnish with lime slices.

Get ready for the creamiest, most tropical dessert experience. The cake absorbs every drop of the pineapple-lime infused milk mixture, creating an incredibly moist texture that melts in your mouth. Serve chilled with extra lime wedges for squeezing over individual slices—the bright citrus cuts through the richness perfectly.

Spiced Pineapple Ginger Cake

Zesty pineapple meets warm ginger in this tropical cake that’ll transport your taste buds straight to paradise.

Ingredients

For the cake batter:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup crushed pineapple, undrained
• 2 tbsp fresh ginger, grated
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tbsp pineapple juice
• 1/2 tsp ground ginger

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves in a large bowl.
3. Grate 2 tbsp fresh ginger directly into the dry ingredients to maximize flavor release.
4. Add 1 cup crushed pineapple with its juice, 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract to the bowl.
5. Mix until just combined—overmixing creates a dense cake.
6. Pour the batter into your prepared pan and smooth the top with a spatula.
7. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.
8. Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
9. While the cake cools, whisk together 1 cup powdered sugar, 2 tbsp pineapple juice, and 1/2 tsp ground ginger for the glaze.
10. Drizzle the glaze over the completely cooled cake using a spoon for even coverage.

Nothing beats the moist crumb and spicy-sweet kick of this tropical treat. Serve warm slices with vanilla ice cream for maximum indulgence, or enjoy it as your new favorite coffee companion.

Tropical Pineapple Mango Cake

Juicy tropical flavors collide in this vibrant pineapple mango cake. Just imagine biting into layers of moist cake bursting with sweet mango and tangy pineapple. This sunshine-filled dessert will transport your taste buds straight to paradise.

Ingredients

For the Cake Batter

– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ¾ cup vegetable oil
– 3 large eggs
– 1 cup buttermilk
– 1 tsp vanilla extract

For the Fruit Mixture

– 1 cup diced fresh mango
– 1 cup crushed pineapple, drained
– ½ cup shredded coconut

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a large bowl.
3. In a separate bowl, beat ¾ cup vegetable oil with 3 eggs until fully combined.
4. Pour 1 cup buttermilk and 1 tsp vanilla extract into the egg mixture and whisk until smooth.
5. Gradually fold the wet ingredients into the dry ingredients until just combined—don’t overmix.
6. Gently stir in 1 cup diced mango, 1 cup crushed pineapple, and ½ cup shredded coconut.
7. Pour the batter into your prepared pan and spread evenly.
8. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
10. Let the cake cool completely before slicing and serving.

Ultra-moist and bursting with tropical goodness, this cake delivers a perfect balance of sweet mango and tangy pineapple in every bite. The tender crumb practically melts in your mouth while the coconut adds subtle texture. Serve it chilled with a dollop of whipped cream for maximum refreshment or toast slices lightly for a warm, caramelized treat.

Pineapple Almond Coffee Cake

Get ready to level up your brunch game with this tropical twist on classic coffee cake. Grab that pineapple and let’s create magic that’ll have everyone begging for the recipe. Seriously, this might just become your new signature bake.

Ingredients

For the cake batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup sour cream
– 2 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt

For the pineapple layer:
– 1 can (20 oz) crushed pineapple, drained
– 1/2 cup brown sugar

For the almond topping:
– 1/2 cup sliced almonds
– 1/4 cup all-purpose flour
– 1/4 cup cold unsalted butter, cubed
– 1/4 cup granulated sugar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch springform pan.
2. Beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 2 eggs one at a time, then add 1 tsp vanilla extract.
4. Combine 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt in a separate bowl.
5. Alternate adding the dry ingredients and 1 cup sour cream to the butter mixture, starting and ending with flour.
6. Spread half the batter into the prepared pan using a spatula.
7. Evenly sprinkle 1 can drained crushed pineapple over the batter layer.
8. Top pineapple with 1/2 cup brown sugar, distributing evenly.
9. Carefully spread remaining batter over the pineapple layer.
10. Combine 1/4 cup flour, 1/4 cup sugar, and 1/4 cup cold butter cubes for the topping.
11. Use your fingers to rub the butter into the flour mixture until crumbly.
12. Stir in 1/2 cup sliced almonds to the crumb mixture.
13. Sprinkle the almond topping evenly over the cake batter.
14. Bake at 350°F for 45-50 minutes until golden brown and a toothpick inserted comes out clean.
15. Cool the cake in the pan for 15 minutes before removing the springform ring.
16. Transfer the cake to a wire rack to cool completely.

Outrageously moist with tropical pineapple pockets and buttery almond crunch, this cake delivers serious texture contrast. Serve warm with vanilla ice cream for ultimate indulgence, or enjoy room temperature with your morning coffee—the sweet-tart pineapple cuts through the rich cake beautifully.

Pineapple Lemon Drizzle Cake

Melt-in-your-mouth pineapple lemon drizzle cake that’s sunshine in slice form. Whip up this tropical twist on a classic—it’s zesty, moist, and ridiculously easy. Get ready to impress with minimal effort and maximum flavor.

Ingredients

For the cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp baking powder
• ¼ tsp salt
• Zest of 1 lemon
• 1 cup crushed pineapple, drained

For the drizzle:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp pineapple juice (reserved from can)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch loaf pan.
2. Beat ½ cup softened butter and 1 cup granulated sugar in a bowl until light and fluffy, about 2 minutes.
3. Add 2 eggs one at a time, mixing fully after each addition.
4. Fold in 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt until just combined.
5. Stir in ½ cup milk, zest of 1 lemon, and 1 cup drained crushed pineapple until the batter is smooth.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan on a wire rack for 10 minutes.
9. Poke holes all over the top of the warm cake with a skewer.
10. Whisk ½ cup powdered sugar, 2 tbsp lemon juice, and 1 tbsp pineapple juice in a small bowl until smooth.
11. Drizzle the glaze evenly over the cake, letting it soak into the holes.
12. Let the cake cool completely before slicing.

Vibrant and tender, this cake boasts a moist crumb from the pineapple and a sharp lemon kick. Serve it warm with a scoop of vanilla ice cream for a contrast, or toast slices for breakfast—it’s a versatile treat that stays fresh for days.

Pineapple Pecan Sheet Cake

Hear me out—this pineapple pecan sheet cake is about to become your new obsession. Seriously moist, perfectly spiced, and topped with crunchy pecans, it’s the dessert that disappears faster than you can say “seconds.” Trust me, your friends will beg for the recipe.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup crushed pineapple, undrained
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

For the topping:

• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup whole milk
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt in a large bowl.
3. Add 2 large eggs, 1 cup crushed pineapple with juice, ½ cup vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients.
4. Mix just until combined—overmixing can make the cake tough.
5. Pour the batter into the prepared pan and spread evenly with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake bakes, melt ½ cup unsalted butter in a saucepan over medium heat.
8. Stir in 1 cup packed brown sugar and ¼ cup whole milk, cooking for 2 minutes until smooth.
9. Remove from heat and fold in 1 cup chopped pecans.
10. Pour the warm topping over the hot cake as soon as it comes out of the oven.
11. Let the cake cool completely in the pan before slicing—this allows the topping to set properly.

Let this cake shine with its tender crumb and caramel-like pecan layer. The pineapple keeps it incredibly moist while the toasted nuts add a satisfying crunch. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Pineapple Chocolate Swirl Cake

Viral dessert alert! This pineapple chocolate swirl cake combines tropical sweetness with rich cocoa in every bite. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

For the cake batter:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ¾ cup unsalted butter, softened
– 3 large eggs
– 1 cup buttermilk
– 1 tsp vanilla extract

For the pineapple swirl:
– 1 cup crushed pineapple, drained
– ¼ cup brown sugar

For the chocolate swirl:
– ½ cup semi-sweet chocolate chips
– 2 tbsp unsweetened cocoa powder
– 2 tbsp milk

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. Beat softened butter with an electric mixer for 1 minute until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in buttermilk and vanilla extract until just combined.
6. Gradually add dry ingredients to wet ingredients, mixing on low speed until smooth.
7. Pour half of the batter into the prepared pan and spread evenly.
8. Combine crushed pineapple and brown sugar in a small bowl.
9. Drop spoonfuls of pineapple mixture over the first layer of batter.
10. Melt chocolate chips with cocoa powder and milk in a microwave-safe bowl for 30-second intervals, stirring between each.
11. Drizzle melted chocolate mixture over the pineapple layer.
12. Pour remaining cake batter over the swirl layers.
13. Use a knife to gently swirl through all layers 4-5 times for marbled effect.
14. Bake at 350°F for 45-50 minutes until a toothpick inserted in center comes out clean.
15. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
16. Let the cake cool completely before slicing.

This cake delivers moist, tender crumb with pockets of juicy pineapple and rich chocolate ribbons throughout. Serve warm with vanilla ice cream for ultimate indulgence, or enjoy chilled for brighter tropical notes.

Conclusion

You’ve just discovered 34 delightful ways to transform Dole crushed pineapple into spectacular cakes! Whether you’re craving classic pineapple upside-down cake or something more adventurous, these recipes offer endless inspiration for your next baking session. We’d love to hear which creation becomes your favorite—leave a comment below and don’t forget to share these sweet ideas on Pinterest for your fellow bakers to enjoy!