Print Recipe

Pineapple Cake with Coconut Crumb Topping

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Author: Stacey Little | Southern Bite


  • 1 (20-ounce) can crushed pineapple in juice
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter melted
  • 1 cup sugar
  • 2 eggs lightly beaten
  • 3/4 cup firmly packed light brown sugar
  • 1 cup chopped pecans
  • 1 cup sweetened coconut flakes


  • Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  • Drain the pineapple in a mesh sieve or colander over a bowl so you can save the juice.
  • In a medium bowl, whisk together the flour, baking powder, and baking soda. Add the melted butter, sugar, eggs, and reserved pineapple juice and mix well with a hand mixer (or in a stand mixer). Fold in the drained pineapple. Pour the batter into the prepared pan and spread evenly.
  • In a small bowl, combine the brown sugar, pecans, and coconut flakes. Sprinkle evenly over the batter.
  • Bake for 30 to 35 minutes or unit the cake stars pulling away from the edges and a toothpick inserted into the center comes out clean. Serve warm.