This page brings together five pineapple cakes and bars, each with its own texture and finish. Some are baked in layers or a 9×13-inch pan, while others are topped with cream cheese frosting, pudding, or a warm coconut-pecan topping.
Crushed pineapple appears in every recipe here, but the batters and toppings vary from crumb bars to chilled sheet cake. The methods below highlight the mixing, baking, and finishing steps that give each dessert its character.
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- Pineapple Cake Bars
- Southern Pineapple Cake
- Pistachio Pineapple Cake
- Church Cake
- Do Nothing Tornado Cake
Pineapple Cake Bars
Pineapple Cake Bars start with a crumb mixture made from flour, sugar, salt, and cold butter, with part of it reserved for the top. The crust is pressed into a greased 9×13-inch baking dish and baked briefly before the pineapple filling goes on. That filling combines eggs, flour, sugar, drained crushed pineapple, and sour cream for a smooth layer.
After the filling is spread over the crust, the reserved crumbs are sprinkled on top and baked until the bars are set and golden. Once cooled, the bars are finished with a simple icing made from powdered sugar, coconut extract, and half and half. The icing is drizzled over the bars before slicing.
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Southern Pineapple Cake
Southern Pineapple Cake is built as a layered cake baked in three 8-inch round pans. The batter blends flour, sugar, baking powder, baking soda, salt, softened butter, oil, crushed pineapple with juice, eggs, and vanilla, then is divided among the pans and baked until a toothpick comes out clean. After a short rest, the layers are turned out to cool completely.
The frosting is made by beating butter and cream cheese until smooth, then adding powdered sugar, vanilla, and drained pineapple until fluffy. The cooled layers are stacked with frosting between them, then frosted on the top and sides. The result is a classic layered cake with pineapple in both the cake and the frosting.
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Pistachio Pineapple Cake
Pistachio Pineapple Cake uses an angel food cake mix and pistachio pudding mix for the base, along with vegetable oil, eggs, and crushed pineapple with juice. The batter is mixed until smooth and fluffy, then baked in a greased 9×13-inch dish until set and lightly springy. It is cooled completely before any topping is added.
The frosting combines pistachio pudding mix and cold milk, then Cool Whip is folded in gently for a soft, airy finish. That frosting is spread over the cooled cake and refrigerated to set before serving. Chopped pistachios are sprinkled on top for a nutty garnish and extra texture.
Get the full Pistachio Pineapple Cake recipe
Church Cake
Church Cake begins with banana muffin mix, eggs, and milk, which are stirred together just until combined and baked in a greased 9×13-inch pan. After the cake cools completely, drained crushed pineapple is spread over the surface. That fruit layer sits beneath a creamy topping, giving the cake a layered dessert structure.
The topping is made by beating cream cheese until smooth, then mixing in pudding whisked with milk until well blended. This mixture is spread over the pineapple layer, followed by a final layer of Cool Whip. The cake is chilled for at least 1 to 2 hours, or even overnight, so the layers can firm up before serving.
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Do Nothing Tornado Cake
Do Nothing Tornado Cake combines flour, sugar, baking soda, eggs, vanilla, and crushed pineapple with juice into a smooth batter. It is baked in a buttered 9×13-inch pan until the top is golden brown and the center tests done. The pineapple is mixed directly into the batter, giving the cake a moist base without separate fruit filling.
The warm topping is cooked on the stovetop with butter, sugar, evaporated milk, vanilla, chopped pecans, and coconut flakes until it thickens slightly. Once the cake comes out of the oven, several holes are poked across the surface and the topping is poured over it while hot. The dessert can be served warm or at room temperature after the topping sets a little.
