Pineapple Loaf Cake
Pineapple loaf cake is a simple dessert that pineapple lovers will devour! Full of flavor and made in a loaf pan, makes it the perfect option for almost any small occasion.
If you like simple desserts, you may also want to try our mini cheesecake tarts. This pineapple cobbler is also a favorite!
WHY WE LOVE THIS DESSERT
We love a good loaf cake! Loaf cakes are perfect when hosting a small brunch or gathering, or even just wanting to prepare something a little sweet. It’s not every day that we need a huge dessert, so this pineapple loaf cake is one of our go-to’s. It’s a very moist cake that gets better with time, so it’s definitely a recipe you could prepare a day or so in advance.
KEY INGREDIENTS
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Vanilla extract
- Crushed pineapple in juice (drain and save juice)
- Olive oil
- Pineapple juice
- White granulated sugar
- Eggs
- Buttermilk
- Powdered sugar
- Milk
HOW TO MAKE
This cake is so simple! You really just mix and bake…easy peasy!
Cooking Instructions:
- Whisk together flour, salt, baking soda, and baking powder in a bowl.
- In a separate bowl, combine vanilla extract, olive oil, 2 tablespoons pineapple juice, sugar, eggs, and buttermilk. Mix with a mixer. Combine all ingredients and continue mixing.
- Fold in well-drained crushed pineapple with a spoon.
- Spray a 9 x 5 loaf pan with cooking spray. Add the batter and bake in preheated 350 degree oven for 60 to 65 minutes or until center tests done. Remove from oven and add drizzle below while hot.
Drizzle Instructions:
- Combine and heat on the stovetop or in the microwave until it comes to a boil. Poke holes in the cake while still in the pan and pour over the cake. Let cake cool for 10 minutes and remove from loaf pan. When totally cool, add the glaze.
Glaze Instructions:
- Mix ingredients together, and once the cake has cooled, drizzle over the cake.
TIP
Don’t overmix the batter of this cake. Overmixing cake batter causes cakes to be dry, crumbly, and too dense.
FREQUENTLY ASKED QUESTIONS
You can, but it will change the consistency/texture of the cake. Buttermilk is what makes a cake moist and helps give it flavor. I do not recommend ever replacing the buttermilk with regular milk.
Pineapple Loaf Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon vanilla extract
- 1 8 ounce can crushed pineapple in juice (drain and save juice)
- 3/4 cup olive oil
- 2 tablespoons pineapple juice
- 1 cup white granulated sugar
- 2 eggs
- 1 cup buttermilk
Drizzle:
- 2 tablespoons white granulated sugar
- 2 tablespoons pineapple juice
Glaze:
- 1/2 cup powdered sugar
- Milk to desired consistency
Instructions
- Whisk together flour, salt, baking soda and baking powder in a bowl. In a separate bowl combine vanilla extract, olive oil, 2 tablespoons pineapple juice, sugar, eggs and buttermilk. Mix with mixer. Combine all ingredients and continue mixing. Fold in well drained crushed pineapple with a spoon.
- Spray a 9 x 5 loaf pan with cooking spray. Add the batter and bake in preheated 350 degree oven 60 to 65 minutes or until center tests done. Remove from oven and add drizzle below while hot.
Drizzle Instructions:
- Combine and heat on stovetop or in microwave until comes to boil. Poke holes in cake while still in pan and pour over cake. Let cake cool for 10 minutes and remove from loaf pan. When totally cool,
- add glaze.
Glaze Instructions:
- Mix sugar and milk below until desired consistency and pour over cake.
Storing
Keep this loaf cake in an air-tight container. It will keep for 3-4 days. This pineapple loaf cake can be frozen! Allow it to cool completely. Wrap tightly in aluminum foil and then place in a freezer bag. It should keep for 2 months.
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This loaf sounds delicious but unfortunately I cannot have anything dairy. I read the question regarding using milk instead of buttermilk so I wonder if you can give me any other alternative. Thank you.
Hi, unfortunately no, we don’t bake dairy free so we couldn’t advise on how to make this dessert without it. Good luck!
Thanks for the recipe and I am looking forward to trying it. Do you have advice on a choice of olive oil for baking? My sister recently made an olive oil cake and threw it out (sacrilege in our family and she’s a wonderful baker!). Her take was that she had the wrong kind of olive oil. Alternatively, could the olive oil be replaced with a different oil? Thank you!
We use an olive oil that is speciic to baking. It will say it on the bottle. However, I’ve never had an issue with using any brand when baking. Thanks!
Made this loaf, it was very easy, and delicious! Couldn’t wait for it, and sliced off a piece after turning it out of the pan. It didn’t fail! It was great warm! My husband agreed!!.
Now, day 2, when cutting it, it was awful crumbly. Is it that way with time? I have it on a dish, covered with plastic wrap on the counter. It still tasted great, but while slicing it, very crumbly.
Thanks, and this recipe is a keeper for us! Only, I did not put the glaze on it, thought it would be too sweet for us.
I really don’t know why that would be. Hmmmm