Pineapple Cake with Pecan Coconut Icing
Some desserts never go out of style, and this Pineapple Cake with Pecan Coconut Icing is a perfect example. Inspired by a treasured vintage handwritten recipe, this old-fashioned cake combines sweet crushed pineapple, chopped nuts, and a rich homemade icing for a dessert that’s wonderfully nostalgic.
The cake is made with simple pantry ingredients, including flour, sugar, eggs, butter or margarine, and crushed pineapple. The pineapple adds moisture and a fruity sweetness, while the pecans provide a delicious nutty flavor. Topped with warm coconut pecan icing, every bite is soft, sweet, and full of texture.
What makes this recipe especially appealing is its simplicity. You don’t need a stand mixer, complicated techniques, or fancy decorating skills. Just mix the ingredients by hand, bake the cake in a rectangular pan, prepare the icing on the stovetop, and pour it over the warm cake.
It’s the kind of homemade dessert that belongs at family gatherings, Sunday dinners, potlucks, holidays, and afternoon coffee breaks.
If you love vintage recipes that bring back memories of Grandma’s kitchen, this pineapple cake deserves a place in your recipe collection!
Why You’ll Love This Old-Fashioned Pineapple Cake
There are so many reasons to fall in love with this classic dessert.
- Moist and tender: Crushed pineapple and its juice help keep the cake moist.
- Easy to make: The batter comes together by hand without complicated equipment.
- Sweet coconut pecan icing: The rich topping adds texture and delicious flavor.
- Simple ingredients: Most ingredients are easy to find in your pantry.
- Perfect for sharing: A 9-by-13-inch cake is ideal for family gatherings and potlucks.
- Vintage charm: The recipe is inspired by a handwritten family recipe card.
- No fancy decorating required: The icing creates a beautiful homemade finish.
Ingredients You’ll Need
This recipe is inspired by the vintage recipe card, with measurements organized for easier preparation.
For the Pineapple Cake
- 1 stick butter or margarine (½ cup), softened
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 large eggs
- ½ teaspoon salt
- ¾ cup chopped pecans or other nuts
- 1 can (16 ounces) crushed pineapple, undrained
For the Pecan Coconut Icing
- 1 stick butter or margarine (½ cup)
- ½ cup evaporated milk
- ½ cup granulated sugar
- ½ cup chopped pecans
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
A note about the original recipe: The handwritten card calls for “oleo,” an older term for margarine, and “canned milk,” which commonly refers to evaporated milk in vintage recipes. The original cake instructions recommend a greased and floured 9-by-13-inch pan and an oven temperature of 350°F.
How to Make Pineapple Cake with Pecan Coconut Icing
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9-by-13-inch baking pan, making sure the bottom and sides are coated to help prevent sticking.
Set the pan aside while you prepare the cake batter.
Step 2: Mix the Cake Ingredients
In a large mixing bowl, combine the softened butter or margarine and granulated sugar.
Add the eggs and mix until combined.
Add the flour, baking soda, and salt. Stir until the dry ingredients are incorporated.
Add the undrained crushed pineapple and chopped pecans.
Mix everything together by hand until you have an evenly combined batter.
The batter will be moist because the pineapple and its juice are incorporated directly into the mixture.
Step 3: Pour the Batter Into the Pan
Transfer the batter to your prepared baking pan.
Spread it evenly into the corners with a spatula so the cake bakes uniformly.
Gently tap the pan on the countertop to help settle the batter.
Step 4: Bake the Cake
Place the pan in the preheated oven and bake at 350°F for approximately 20–30 minutes.
The original handwritten recipe suggests 20 minutes, possibly a little longer. Since ovens vary, begin checking the cake at the 20-minute mark.
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
If the center is still wet, continue baking and check again after a few minutes.
Allow the cake to cool slightly while you prepare the icing.
Step 5: Start the Pecan Coconut Icing
In a medium saucepan, combine the butter or margarine, evaporated milk, and sugar.
Place the saucepan over medium heat and stir until the butter melts and the sugar dissolves.
Bring the mixture to a gentle boil.
The original recipe instructs you to boil the mixture for 8 minutes. Maintain a controlled simmer and stir regularly to prevent scorching.
The mixture will become slightly thicker as it cooks.
Step 6: Add the Pecans, Coconut, and Vanilla
Remove the saucepan from the heat.
Stir in the chopped pecans, shredded coconut, and vanilla extract.
Mix thoroughly until the pecans and coconut are evenly distributed throughout the icing.
The topping should be rich, fragrant, and filled with coconut and nuts.
Step 7: Pour the Icing Over the Cake
While the cake is still warm, carefully pour the pecan coconut icing over the top.
Use a spatula to spread the topping evenly across the cake.
Allow the icing to settle into the surface and begin setting.
Let the cake cool before slicing so the icing can firm up and the pieces hold together more easily.
Step 8: Slice and Serve
Cut the cake into squares and serve.
The combination of moist pineapple cake, crunchy pecans, sweet coconut, and buttery icing makes every slice irresistible.
Enjoy it with a cup of coffee, tea, or a cold glass of milk!
Tips for the Best Pineapple Cake
Use Undrained Crushed Pineapple
One of the most important details in this recipe is that the crushed pineapple should not be drained.
The juice contributes moisture to the cake and helps create its tender texture.
Draining the pineapple can change the consistency of the batter and may result in a drier cake.
Measure the Flour Correctly
Too much flour can make the cake dense.
For the best results, spoon the flour into your measuring cup and level it with a straight edge instead of scooping directly from a packed bag.
Don’t Overmix the Batter
Mix the ingredients until they are combined, but avoid excessive stirring once the flour is added.
Overmixing can develop too much gluten and affect the cake’s tenderness.
Watch the Baking Time
The original recipe gives a relatively short baking time, but the exact time depends on your oven and the moisture content of the pineapple.
Start checking at 20 minutes and continue baking as needed until the center is set.
Pour the Icing Over a Warm Cake
The icing spreads more easily over a warm cake.
It can also settle into the surface slightly, allowing the cake and topping to come together beautifully.
Toast the Pecans for Extra Flavor
For a deeper nutty flavor, lightly toast the pecans in a dry skillet before adding them to the batter or icing.
Allow them to cool before mixing them into the recipe.
What Makes This Cake So Moist?
The secret is the crushed pineapple.
Unlike some cake recipes that rely entirely on milk or oil for moisture, this recipe incorporates pineapple and its juice directly into the batter.
The fruit adds moisture, sweetness, and a subtle tropical flavor.
The pecans contribute texture, while the coconut icing adds another layer of richness.
Together, these ingredients create a dessert that feels homemade, comforting, and satisfying.
Can I Use Fresh Pineapple Instead of Canned?
Yes, but canned crushed pineapple is the most convenient choice for this recipe.
Fresh pineapple contains varying amounts of juice and moisture, so substituting it may change the batter’s consistency.
If you use fresh pineapple, chop it very finely and make sure the mixture has sufficient moisture. The result may differ slightly from the original vintage recipe.
For the most faithful recreation, use a 16-ounce can of crushed pineapple with its juice.
Can I Use Walnuts Instead of Pecans?
Absolutely!
Although pecans are traditional for this version, chopped walnuts work well in both the cake and icing.
You can also omit the nuts if you prefer a nut-free cake, although the flavor and texture will be different.
If serving guests, remember to disclose the presence of pecans or other nuts.
How to Store Pineapple Cake
Because this cake has a moist fruit-based crumb and a milk-containing icing, refrigeration is a good choice for storing leftovers.
Allow the cake to cool completely, then cover the pan or transfer the slices to an airtight container.
Refrigerate and enjoy within approximately 3–4 days.
For the best texture, let an individual slice sit at room temperature briefly before serving.
Avoid leaving the cake at room temperature for extended periods.
Can You Freeze Pineapple Cake?
Yes!
Allow the cake to cool completely before freezing.
For convenience, slice the cake into individual portions and wrap them securely. Place the wrapped portions in a freezer-safe container.
Freeze for up to approximately 2–3 months for best quality.
Thaw the slices in the refrigerator before serving.
The icing may soften slightly after thawing, but the cake should still be delicious.
Frequently Asked Questions
Can I make pineapple cake the day before serving?
Yes. This cake can be prepared a day ahead. Store it covered in the refrigerator, then slice and serve when you’re ready.
Should I drain the crushed pineapple?
No. The original recipe specifically calls for crushed pineapple with its juice. The liquid helps keep the cake moist.
Why did my pineapple cake turn out dense?
Possible reasons include too much flour, overmixing, or inaccurate measurements. Make sure the baking soda is fresh and measure the flour carefully.
Can I use sweetened coconut?
Yes. Sweetened shredded coconut can be used, although the icing will be sweeter. Unsweetened coconut provides a less sugary finish.
What kind of milk should I use for the icing?
Evaporated milk is a practical choice for this vintage recipe. It gives the icing a richer flavor than regular milk.
Can I make the icing without coconut?
Yes. You can leave out the coconut and increase the pecans slightly if you want a nut-forward topping. The texture and flavor will be different from the original.
Is this a good cake for potlucks?
Absolutely! The 9-by-13-inch pan makes it easy to transport and cut into individual servings. Keep the cake chilled until serving and avoid leaving it unrefrigerated for extended periods.
Can I use a different baking pan?
A 9-by-13-inch rectangular pan is recommended because it matches the original recipe. Using a smaller or deeper pan will affect the cake’s thickness and baking time.
Pineapple Cake with Pecan Coconut Icing Recipe Card
Prep Time: 15 minutes
Bake Time: Approximately 20–30 minutes
Icing Time: Approximately 10–12 minutes
Total Time: Approximately 45–60 minutes
Servings: 12–15 pieces
Course: Dessert
Cuisine: American
Method: Baking
Ingredients
For the cake:
- ½ cup butter or margarine, softened
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 large eggs
- ½ teaspoon salt
- ¾ cup chopped pecans
- 1 can (16 ounces) crushed pineapple, undrained
For the icing:
- ½ cup butter or margarine
- ½ cup evaporated milk
- ½ cup granulated sugar
- ½ cup chopped pecans
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan.
- Combine the softened butter or margarine and sugar in a large bowl.
- Add the eggs and mix until combined.
- Stir in the flour, baking soda, and salt.
- Add the undrained crushed pineapple and chopped pecans. Mix by hand until combined.
- Spread the batter evenly into the prepared pan.
- Bake for approximately 20–30 minutes, checking for doneness with a toothpick.
- While the cake cools slightly, combine the butter, evaporated milk, and sugar in a saucepan.
- Bring to a gentle boil and cook for approximately 8 minutes, stirring regularly.
- Remove from the heat and stir in the pecans, coconut, and vanilla.
- Pour the warm icing over the warm cake and spread evenly.
- Allow the cake to cool before slicing and serving.
Storage: Refrigerate covered for 3–4 days.
Final Thoughts
This Pineapple Cake with Pecan Coconut Icing is a beautiful reminder that some of the best desserts come from simple ingredients and well-loved family recipes.
The crushed pineapple keeps the cake moist, the pecans add a delicious crunch, and the coconut icing creates a sweet, buttery finish that makes every slice special.
Whether you’re preparing dessert for a family dinner, a holiday gathering, or simply because you’re craving an old-fashioned homemade treat, this vintage-inspired pineapple cake is a recipe worth saving.
Bake it once, share it with family, and it may become one of your favorite classic desserts! 🍍🥥🍰