Brenda Gantt Pineapple Cake
- Prep 15 min
- Cook 35 min
- Total 50 min
- Serves 15
- Level Easy
About Brenda Gantt’s Pineapple Cake
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who built a large following with her relaxed, step-by-step cooking videos. You can read more about her background in our stories and keep up with the latest on our news page.
Pineapple cake is a good example of the make-do, pantry-friendly baking the South is known for. A can of crushed pineapple does the work of both fruit and moisture, so the batter needs no mixer, no creaming, and no fuss. Everything goes into one bowl and is stirred by hand, which is why this kind of cake is a favorite for church socials, family reunions, and last-minute company.
The cream cheese icing, spread on while the cake is still warm, melts slightly into the top and keeps every slice tender. Browse more sweet and savory dishes in our recipe collection, or start your morning with something from our breakfast recipes.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Pineapple Cake Recipe
Ingredients
Cake
Cream Cheese Icing
Kitchen Tools Needed
- Large mixing bowl
- 9×13 inch baking pan
- Whisk & spatula
- Electric mixer (for the icing)
- Measuring cups & spoons
Not sure which pan or mixer to use? Check our kitchen guides.
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Mix the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- Make the batter. Add the eggs, the undrained crushed pineapple, and 1 teaspoon vanilla. Stir by hand just until combined and no dry flour remains. Fold in 1 cup chopped pecans, if using.
- Bake. Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Make the icing. While the cake bakes, beat the cream cheese and butter until smooth and creamy. Gradually beat in the powdered sugar, then the vanilla, until fluffy.
- Ice the warm cake. Spread the icing over the cake while it is still warm so it melts slightly into the top. Sprinkle with the remaining chopped pecans.
- Cool and serve. Let the cake cool completely in the pan so the icing sets, then slice and serve.
Stir the batter just until combined. Overmixing makes cakes tough.
Nutrition Facts
| Calories | 440 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 69 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sodium | 290 mg |
| Sugar | 55 g |
This is a rich dessert best enjoyed in moderation. Nutrition values are estimates and are not a substitute for professional dietary advice.
What’s in Each Slice
This is a dessert, but a few of its ingredients bring something to the table.
Pineapple
Pineapple provides vitamin C and manganese, along with natural sweetness and moisture.
Pecans
Pecans add unsaturated fats, a little protein, and fiber, plus a good crunch.
Eggs
Eggs add protein and help give the cake its structure.
Cream Cheese
Cream cheese contributes some calcium and a rich, tangy contrast to the sweet cake.
What to Avoid
Preparation Mistakes
- Don’t drain the pineapple. The juice supplies the moisture this cake relies on.
- Don’t overmix. Stir just until the flour disappears for a tender crumb.
- Don’t use cold cream cheese. It will leave lumps in the icing, so soften it first.
- Don’t under-bake. The wet batter needs the full time. Check the center with a toothpick.
Storage Mistakes
- Don’t leave it out for days. Cream cheese icing needs refrigeration after a couple of hours.
- Don’t cover it while warm. Let it cool fully to avoid condensation on the icing.
- Don’t freeze it with the icing. Cream cheese icing doesn’t freeze well. Freeze the plain cake instead.
Dietary Considerations
- Contains Dairy (cream cheese, butter)
- Contains Egg
- Contains Gluten (flour)
- Contains Tree Nuts (pecans, optional)
- High in Sugar
Pro Tips for the Best Pineapple Cake
- Use canned crushed pineapple in juice, not syrup, so the cake isn’t overly sweet.
- Ice the cake while it’s warm for an easy spread and a moist top.
- Soften the cream cheese and butter completely before beating for a smooth icing.
- Toast the pecans for 5 minutes in the oven for deeper flavor.
- Rotate the pan halfway through baking if your oven has hot spots.
- Make it a day ahead. The flavor and texture settle beautifully overnight.
Want more tricks like these? Browse our cooking tips.
What to Serve With Pineapple Cake
Beverages
- Hot coffee
- Sweet tea
- Cold milk
Go-With Treats
- Vanilla ice cream
- Fresh strawberries
- Whipped cream
When to Serve
- Church socials
- Family reunions
- Birthdays
- Potlucks
Love old-fashioned Southern cakes? Try our orange slice cake too.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Pecans | Walnuts or omit | Walnuts are slightly more bitter; omitting makes a softer cake. |
| Cream cheese icing | Simple glaze of powdered sugar and pineapple juice | Lighter and quicker, with less richness. |
| Butter in the icing | Cream cheese only, with a little extra powdered sugar | Slightly tangier and softer. |
| All-purpose flour | Gluten-free 1:1 baking flour | Texture may be a little more delicate. |
| Vanilla extract | A splash of coconut extract | Adds a tropical flavor. |
Storage & Reheating
Refrigerator
Cover and refrigerate for up to 5 days because of the cream cheese icing.
Freezer
Freeze the unfrosted cake, tightly wrapped, for up to 3 months. Thaw overnight in the fridge, then ice before serving.
Serving
Let slices sit at room temperature for 15 to 20 minutes for the best texture and flavor.
Frequently Asked Questions
Canned crushed pineapple works best. Fresh pineapple contains enzymes that can affect the texture of the batter and has a different water content, so results are less predictable. If you use fresh, chop it very finely and include its juice, and expect a slightly different crumb.
No. The juice is part of the recipe and gives the cake its moisture, so add the crushed pineapple with all of its juice.
A warm cake slightly softens the icing so it spreads easily and sinks in a little at the surface, which keeps the top moist. Let the icing set fully after the cake cools.
Yes. The cake tastes even better the next day. Bake and ice it, cover it, and refrigerate for up to a day before serving. Bring slices to room temperature for the best texture.
Yes. The pecans are optional in both the batter and the topping. The cake will be a little softer but just as moist.
You can bake the batter in two 9-inch round pans for a layer cake, adjusting the time to about 25 to 30 minutes, and filling and frosting between the layers. Check for doneness with a toothpick, and note that a bundt pan needs a longer bake and a sturdier batter than this one.
Reader Reviews
More Brenda Gantt Recipes
- Potato SaladA creamy Southern potato salad for cookouts
- Potato CakesCrispy pan-fried cakes from leftover potatoes
- PancakesFluffy pancakes for a Southern breakfast
- Mayonnaise RollsSoft, easy rolls with a pantry-staple ingredient
- Onion CasseroleA savory baked onion side dish
- Onion SandwichA simple Southern classic sandwich
- Onion FrittersGolden fried fritters, crisp outside and tender inside
- Orange Slice CakeAnother old-fashioned Southern cake
- Pie CrustA basic crust for your favorite pies
Explore more: all recipes · breakfast · cooking tips · kitchen guides · stories · news
It’s gonna be good, y’all. Bake one for your next gathering.
Back to Recipe