Save This
This classic Southern Sunshine Pineapple Cake brings tropical sunshine to your table with every bite. The warm, moist cake soaks up a decadent coconut-pecan glaze that transforms a simple dessert into something truly special. I discovered this recipe at a church potluck in Georgia and have been making it for nearly every family gathering since.
I first made this cake for my daughter's birthday when we were snowed in unexpectedly. The tropical flavors brought a bit of sunshine to our winter day, and now it's requested at every celebration regardless of season.
Ingredients
- All purpose flour: provides the perfect structure while staying tender
- Granulated sugar: balances the acidity of the pineapple
- Baking soda: reacts with the pineapple juice creating a beautiful rise
- Large eggs: bind everything together and add richness
- Vanilla extract: enhances the tropical flavors without overpowering
- Crushed pineapple with juice: makes the cake incredibly moist and flavorful
- Unsalted butter: in the topping allows you to control the saltiness
- Evaporated milk: creates a richer glaze than regular milk would
- Chopped pecans: add wonderful texture and that classic southern touch
- Shredded coconut: brings tropical sweetness and chewy texture
Step-by-Step Instructions
- Prepare Your Oven:
- Heat your oven to exactly 350°F and thoroughly grease your baking dish. The cake is quite moist so proper greasing prevents sticking. I prefer using baking spray with flour for the most reliable release.
- Mix The Batter:
- Combine all cake ingredients in one large bowl and stir until just incorporated. The beauty of this cake is its simplicity no need to cream butter or alternate dry and wet ingredients. The pineapple juice activates the baking soda creating a perfect rise. Be careful not to overmix which can make the cake tough.
- Bake To Golden Perfection:
- Pour the batter into your prepared pan and bake for 40 to 45 minutes. The cake should be deeply golden on top and spring back when gently touched. A toothpick inserted in the center should come out clean or with a few moist crumbs. Start checking at 35 minutes as oven temperatures vary.
- Create The Glorious Topping:
- While the cake bakes begin your topping. Combine butter evaporated milk vanilla and sugar in a medium saucepan over medium heat. Stir constantly until the mixture comes to a gentle boil. This creates the base for your glaze. Once boiling add your pecans and coconut continuing to cook for exactly 5 minutes. The mixture will thicken slightly but still remain pourable.
- Finish With The Glaze:
- The moment the cake comes out of the oven use a fork to poke holes all across the surface about one inch apart. These holes allow the glaze to penetrate deeply into the cake. Immediately pour the warm topping over the hot cake spreading it evenly with a spatula. The heat from both components helps the glaze soak in properly.
Save This
My grandmother always said the secret to this cake was using the entire can of pineapple juice and all. When I tried draining the pineapple once thinking it would make a less wet cake, the result was nowhere near as delicious. Trust the recipe on this one the juice creates that signature texture.
Make Ahead Magic
This cake actually improves with time, making it perfect for advance preparation. Bake it up to two days before serving and store it covered at room temperature. The flavors deepen and the glaze becomes even more integrated with the cake creating an almost pudding like quality that southern bakers prize. If making more than two days ahead, refrigerate after the second day.
Seasonal Variations
While traditional year round, this versatile cake welcomes seasonal adaptations. In summer, fold in a cup of fresh blueberries or strawberries to the batter before baking. For fall gatherings, add a teaspoon of cinnamon and half teaspoon of nutmeg to the batter. During winter holidays, garnish with candied cherries and additional toasted coconut for a festive presentation.
Serving Suggestions
Serve this cake at room temperature for the best texture and flavor profile. A scoop of vanilla ice cream creates a delightful temperature contrast with the sweet cake. For brunch gatherings, cut smaller pieces and serve alongside fresh fruit and coffee. At potlucks, consider baking in a disposable aluminum pan for easy transport and no worries about getting your dish back.
Common Queries
- → Can I substitute walnuts for pecans in the topping?
Yes, both walnuts and pecans work well. Choose your favorite or use a combination for added texture.
- → Does the pineapple need to be drained before mixing?
No, add the crushed pineapple with its juice to ensure the cake stays moist and flavorful.
- → How do I know when the cake is baked through?
Insert a toothpick in the center; if it comes out clean or with few crumbs, the cake is ready.
- → Should the coconut be sweetened or unsweetened?
Sweetened shredded coconut is recommended for the topping, but unsweetened can be used for a less sweet result.
- → Can this cake be made ahead of time?
Yes, the cake keeps well and flavors improve after a day. Store covered at room temperature or in the fridge.
- → Is it necessary to poke holes before pouring the glaze?
Poking holes helps the glaze soak into the cake, ensuring a tender and flavorful dessert.