The preparation process is straightforward and beginner-friendly. After preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan, you’ll mix the dry ingredients together before blending in softened butter for a crumbly texture. Separately, beat eggs with vanilla extract and add them into the mixture. Finally, stir in crushed pineapple and buttermilk until smooth. Once poured into the pan, the batter bakes for 30 to 35 minutes, filling your kitchen with a sweet, tropical aroma. The cake is ready when a toothpick inserted in the center comes out clean.

The frosting is equally indulgent and easy to prepare. Using butter, powdered sugar, pineapple, and vanilla, you’ll create a creamy topping that perfectly complements the cake’s fruity base. For extra flavor and presentation, shredded coconut can be sprinkled over the top, adding both texture and a tropical flair. The frosting can be adjusted to your liking—thicker with more powdered sugar or lighter with a splash of milk—ensuring the perfect finish every time. Once the cake has cooled completely, spread the frosting generously for a delicious final touch.

There are plenty of ways to customize this pineapple cake to suit your taste. For added richness, try layering sliced bananas or chopped macadamia nuts within the cake. If you’re looking for a dairy-free version, substitute butter with coconut oil and buttermilk with almond milk. For a gluten-free option, a gluten-free flour blend works beautifully. This versatile dessert pairs wonderfully with tropical sides such as pineapple sorbet, whipped cream, or even a simple cup of fruit tea. No matter how it’s served, this pineapple cake is sure to impress family and friends.