Pineapple Cake {From Scratch}

This Pineapple Cake from scratch is a tropical dream come true! It's an easy to make, seriously moist, deliciously dense, homemade pineapple cake with a fluffy vanilla buttercream frosting, and it's finished with shredded coconut for a nice finishing touch. Yes I even dare say, it's the best pineapple cake!

How to make Pineapple Cake

To make this cake you'll do those standard cake making steps: Whisk dry ingredients. Whip butter and sugar then mix in eggs and vanilla. Then you'll rotate mixing in dry ingredients with wet ingredients (which here is that concentrate and crushed pineapple mixture).

Then bake it in the oven until cooked through, let it cool completely. Then bring on that ultra decadent, super fluffy, whipped vanilla buttercream! And if you aren't a fan of coconut you can skip it but I liked the added flair.

The the secret to my pineapple cake is pineapple juice concentrate. I made three pineapple cakes until I figured out the trick on the third attempt. The concentrate has at least 3 times the flavor as the juice from that in the can so it kind of seems like a no brainer.