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Vanilla Pineapple Cake


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Rate this recipe 4.3/5 (50 Votes)


  • For the Pineapple:
  • 2 1/2 cups fresh pineapple – chopped
  • 1/2 cup flour
  • 1 tsp. cinnamon
  • For the Cake:
  • 2 cups flour
  • 1 1/2 tsp. baking powder
  • 2 eggs
  • 1/4 tsp. salt
  • 1/3 cup canola oil
  • 1 cup sugar
  • 1 tsp. Nielsen Massey Pure Vanilla Extract
  • 1/2 cup milk
  • For the Topping:
  • 1 tsp. cinnamon
  • 1 tsp. Madagascar Bourbon Pure Vanilla Powder Extract
  • 1 1/2 tbs. butter
  • 2 tbs. flour
  • 1 tbs. brown sugar


Preparation time 5mins
Cooking time 45mins
Adapted from


Step 1

For the Pineapple:

Place the pineapple in a bowl and add the flour and the cinnamon and toss. Let this set while preparing the cake batter.

For the Cake:
Combine flour, baking powder and salt in a large bowl; set aside.

In a large bowl, using and electric mixer combine the sugar, eggs, Nielsen Massey Vanilla and the canola oil.

At low speed, beat in the flour mixture, alternately with the milk. Beat just until smooth.

Gently, add the pineapple to the batter and fold over until incorporated.

Butter a pie dish. Add the batter.

For the Topping:
Combine the cinnamon, Madagascar Bourbon Pure Vanilla PowderExtract, butter, flour and brown sugar. Crumble with your fingers and top the cake with the crumble.

Bake 40 – 45 minutes or until the toothpick test comes out clean.

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