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–+ servings
A slice of moist pineapple upside-down cake topped with pecans and coconut, showcasing restaurant-style cake ideas.

Restaurant-Style Pineapple Cake

Make a delicious pineapple cake at home that rivals your favorite restaurant desserts. This recipe features a moist cake base and a sweet, nutty topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 5 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour about 8 1/2 oz.
  • 2 cups granulated sugar
  • 1 1/4 tsp. baking soda
  • 3/4 tsp. table salt
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 (20-oz.) can crushed pineapple in juice, undrained
For the Topping
  • 1/2 cup unsalted butter
  • 1/4 tsp. table salt
  • 1 cup granulated sugar
  • 2/3 cup evaporated milk
  • 1 cup chopped toasted pecans
  • 1 cup flaked sweetened coconut
  • 1 tsp. vanilla extract

Equipment

  • 13 x 9-inch metal baking pan
  • Large bowl
  • medium saucepan

Method
 

  1. Preheat your oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper.
  2. To prepare the cake, whisk together the flour, sugar, baking soda, and salt in a large bowl.
  3. Make a well in the center of the mixture and crack in the eggs. Whisk the eggs until lightly beaten.
  4. Add the vanilla and pineapple, and stir until well blended.
  5. Pour the batter into the prepared pan.
  6. Bake at 350°F until a wooden pick inserted in the center comes out clean, about 33 to 36 minutes.
  7. Immediately poke holes all over the cake with the handle of a wooden spoon.
  8. To prepare the topping, melt the butter in a medium saucepan over medium-high heat. Stir in the salt. Continue cooking, stirring occasionally, until the butter is nutty-fragrant and browned to the color of caramel, about 3 to 4 minutes.
  9. Stir in the sugar and evaporated milk. Bring to a boil. Reduce heat to medium (or the temperature needed to keep the mixture at a vigorous boil) and cook until slightly thickened, about 3 to 5 minutes.
  10. Remove the pan from the heat and stir in the pecans, coconut, and vanilla.
  11. Pour the hot topping over the cake, spreading evenly. Serve the cake warm, at room temperature, or chilled.

Notes

This cake is best served within a few days. You can toast the pecans before chopping for added flavor.

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