Serve at room temperature or slightly chilled.
Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
This cake freezes well—wrap tightly and freeze for up to 2 months, thaw before serving.
FAQ
Q: Can I use fresh pineapple instead of canned?
Yes! About 2 cups of finely crushed fresh pineapple works well, but adjust sugar slightly if it’s very sweet.
Q: Can I make this cake gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Texture may vary slightly but flavor remains tropical and delicious.
Q: Can I prepare frosting ahead of time?
Yes, make the frosting while the cake is baking, or prepare it a day ahead and warm slightly before pouring over the hot cake.
