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    12 Delicious Bettys Pineapple Cake Recipes

    Summer JenkinsBy Updated:No Comments4 Mins Read

    You’re in for a treat! Whether you’re a seasoned baker or just starting out, these 12 Delicious Betty’s Pineapple Cake Recipes are sure to bring a tropical twist to your kitchen. From classic favorites to innovative new takes, each recipe promises a burst of flavor that’ll transport your taste buds to paradise. So, grab your apron, and let’s dive into these mouthwatering creations that are perfect for any occasion!

    Betty’s Classic Pineapple Upside-Down Cake

    Betty

    Unbelievably moist and bursting with caramelized pineapple goodness, Betty’s Classic Pineapple Upside-Down Cake is the retro dessert that never fails to dazzle. It’s like a tropical vacation for your taste buds, minus the sunscreen.

    Ingredients

    • 1/2 cup unsalted butter
    • 1 cup packed light brown sugar
    • 1 can (20 oz) pineapple slices in juice, drained
    • 10 maraschino cherries
    • 1 1/2 cups all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup whole milk

    Instructions

    1. Preheat oven to 350°F. Melt 1/2 cup butter in a 10-inch cast-iron skillet over medium heat. Tip: Swirl the skillet to coat the sides with butter for an even caramel layer.
    2. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on top, placing a cherry in the center of each slice. Tip: Pat pineapples dry to prevent a soggy cake.
    3. Whisk together flour, baking powder, and salt in a bowl. In another bowl, beat 1/2 cup softened butter and granulated sugar until fluffy. Tip: Room temperature eggs incorporate better for a smoother batter.
    4. Add eggs one at a time to butter mixture, then stir in vanilla. Alternately add flour mixture and milk, starting and ending with flour. Mix until just combined.
    5. Pour batter over pineapple in skillet, spreading evenly. Bake for 40-45 minutes until a toothpick inserted comes out clean.
    6. Cool cake in skillet for 5 minutes, then invert onto a serving plate. Let stand 1 minute before lifting skillet.

    Craving a twist? Serve warm with a scoop of coconut ice cream for a dreamy contrast to the cake’s sticky-sweet top. The edges are delightfully crisp, while the center stays impossibly tender—proof that some classics are just unbeatable.

    Betty’s Pineapple Coconut Cake

    Betty

    Yikes, have we got a treat for you today! Imagine a cake so fluffy, so tropical, it’ll transport you straight to a beach vacation with just one bite. Betty’s Pineapple Coconut Cake is here to save your taste buds from the mundane.

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 1 cup crushed pineapple, drained
    • 1/2 cup coconut milk
    • 2 large eggs
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup shredded coconut

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
    2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
    3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
    4. Stir in the crushed pineapple and coconut milk until well combined.
    5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
    7. Fold in the shredded coconut.
    8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
    9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Delightfully moist with a perfect crumb, this cake is a tropical paradise in every slice. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra indulgent treat.

    Betty’s Pineapple Carrot Cake

    Betty

    Oh, buckle up, buttercup, because we’re about to dive into a cake that’s as vibrant as your Aunt Betty’s personality at a family reunion. This pineapple carrot cake is a tropical twist on a classic, promising to be the life of the party with every moist, flavorful bite.

    Ingredients

    • 2 cups all-purpose flour
    • 2 tsp baking soda
    • 1/2 tsp salt
    • 2 tsp ground cinnamon
    • 1 1/2 cups granulated sugar
    • 1 cup vegetable oil
    • 4 large eggs
    • 2 cups grated carrots
    • 1 cup crushed pineapple, drained
    • 1/2 cup chopped walnuts

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use parchment paper for easy removal.
    2. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking soda, 1/2 tsp salt, and 2 tsp ground cinnamon until well combined.
    3. In another bowl, beat 1 1/2 cups granulated sugar and 1 cup vegetable oil until smooth. Add 4 large eggs one at a time, beating well after each addition.
    4. Gradually mix the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake.
    5. Fold in 2 cups grated carrots, 1 cup crushed pineapple, and 1/2 cup chopped walnuts until evenly distributed.
    6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
    7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Light, fluffy, and packed with juicy pineapple and crunchy walnuts, this cake is a textural dream. Serve it with a dollop of cream cheese frosting for an extra decadent touch, or enjoy it as is for a subtly sweet treat that’s perfect with your morning coffee.

    Betty’s Pineapple Cream Cheese Frosted Cake

    Betty

    Kickstart your taste buds with a dessert that’s as whimsical as it is delicious, blending the tropical zing of pineapple with the creamy dreaminess of cream cheese frosting. This cake isn’t just a treat; it’s a vacation on a plate, promising to transport you to paradise with every bite.

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 1/2 cup crushed pineapple, drained
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 8 oz cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 tsp vanilla extract

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
    2. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.
    3. Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
    4. Mix in the flour, baking powder, baking soda, and salt until just combined.
    5. Fold in the drained crushed pineapple until evenly distributed throughout the batter.
    6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    7. While the cake cools, beat together the cream cheese and 1/4 cup butter until smooth.
    8. Gradually add the powdered sugar and 1 tsp vanilla extract, beating until the frosting is creamy and spreadable.
    9. Once the cake is completely cool, frost the top with the cream cheese mixture.
    10. For an extra touch, garnish with pineapple slices or a sprinkle of crushed pineapple on top.

    Absolutely divine, this cake boasts a moist, fluffy texture with a perfect balance of sweet and tangy flavors. Serve it at your next brunch for a show-stopping centerpiece that’s as photogenic as it is palate-pleasing.

    Betty’s Pineapple Rum Cake

    Betty

    Venture into the realm of tropical indulgence with a cake that’s as boisterously flavorful as a Caribbean carnival. Betty’s Pineapple Rum Cake is your ticket to a dessert that marries the lush sweetness of pineapple with the bold kick of rum, all wrapped up in a moist, tender crumb that’ll have you whispering sweet nothings to your plate.

    Ingredients

    • 1.5 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 2 large eggs
    • 1/2 cup pineapple juice
    • 1/4 cup dark rum
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 cup crushed pineapple, drained

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
    2. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
    3. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
    4. In a separate bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
    5. Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup pineapple juice and 1/4 cup dark rum, starting and ending with the dry ingredients.
    6. Fold in 1 cup drained crushed pineapple until just combined.
    7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
    8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Yield to the allure of this cake’s moist texture and the harmonious blend of pineapple and rum flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat that’ll make any day feel like a holiday.

    Betty’s Pineapple Banana Cake

    Betty

    Just when you thought your taste buds had seen it all, along comes a cake that’s a tropical vacation in every bite. Betty’s Pineapple Banana Cake is the love child of a banana bread and a pineapple upside-down cake, and trust us, it’s a match made in dessert heaven.

    Ingredients

    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 3 ripe bananas, mashed
    • 1 cup crushed pineapple, drained
    • 1/2 cup chopped walnuts

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
    2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
    3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
    4. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
    5. Mix in 3 mashed ripe bananas and 1 cup crushed pineapple until well combined.
    6. Gradually blend the dry ingredients into the banana mixture, then fold in 1/2 cup chopped walnuts.
    7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Combining the moistness of banana bread with the tangy sweetness of pineapple, this cake is a textural dream. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a delightful breakfast cake.

    Betty’s Pineapple Chocolate Chip Cake

    Betty

    Yum, you’re in for a treat with this tropical twist on a classic dessert that’ll have your taste buds doing the hula! Imagine the sweet, tangy pineapple dancing with rich chocolate chips in a fluffy cake that’s as easy to make as it is to devour.

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 1 cup crushed pineapple, drained
    • 1/2 cup chocolate chips
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 tsp baking soda
    • 1/2 tsp salt

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
    2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for the best creaming results.
    3. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. In a separate bowl, whisk together the flour, baking soda, and salt.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a tough cake, so mix until the flour is just incorporated.
    6. Fold in the drained crushed pineapple and chocolate chips. Tip: Make sure the pineapple is well-drained to prevent the batter from becoming too wet.
    7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
    8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Every bite of this cake is a delightful contrast of moist, pineapple-infused crumb and melty chocolate chips. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a perfect afternoon snack.

    Betty’s Pineapple Spice Cake

    Betty

    Let’s face it, folks—your taste buds are about to embark on a tropical vacation with this cake that’s as sunny as a beach in July and as spicy as your aunt’s commentary at Thanksgiving. Betty’s Pineapple Spice Cake is the dessert equivalent of a warm hug, if that hug came with a side of pineapple and a sprinkle of sass.

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 1/2 cup unsalted butter, melted
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 can (20 oz) crushed pineapple, undrained

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use butter for greasing to add extra flavor.
    2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
    3. Add 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so stir until you no longer see dry flour.
    4. Fold in 1 can (20 oz) crushed pineapple with its juice until evenly distributed throughout the batter.
    5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
    6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
    7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Betty’s Pineapple Spice Cake is a moist, flavorful masterpiece with a perfect balance of sweet and spice. Serve it warm with a dollop of whipped cream or enjoy it as is—because let’s be honest, it’s irresistible either way.

    Betty’s Pineapple Angel Food Cake

    Betty

    Every now and then, a dessert comes along that’s so light, so fluffy, it’s like biting into a cloud—if that cloud tasted like pineapple and sunshine. That’s Betty’s Pineapple Angel Food Cake for you, a heavenly treat that’ll have you floating on air with every bite.

    Ingredients

    • 1 1/2 cups granulated sugar
    • 1 cup cake flour
    • 12 large egg whites
    • 1 tsp cream of tartar
    • 1/4 tsp salt
    • 1 tsp vanilla extract
    • 1/2 cup crushed pineapple, drained

    Instructions

    1. Preheat your oven to 350°F. This ensures your cake bakes evenly and rises to perfection.
    2. Sift together 1 1/2 cups granulated sugar and 1 cup cake flour twice. This aerates the mixture, contributing to the cake’s signature lightness.
    3. In a large bowl, beat 12 large egg whites until foamy. Tip: Make sure your bowl and beaters are completely clean; any grease can prevent the whites from reaching their full volume.
    4. Add 1 tsp cream of tartar and 1/4 tsp salt to the egg whites, continuing to beat until stiff peaks form. This is when the mixture holds its shape when the beaters are lifted.
    5. Gently fold in the sifted flour and sugar mixture, 1/4 cup at a time, followed by 1 tsp vanilla extract and 1/2 cup crushed pineapple. Tip: Fold gently to keep the air in the egg whites, ensuring your cake stays light and fluffy.
    6. Pour the batter into an ungreased angel food cake pan. Tip: An ungreased pan helps the cake cling and rise properly as it bakes.
    7. Bake for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
    8. Invert the pan onto a cooling rack and let it cool completely before removing. This prevents the cake from collapsing.

    Crumbly yet moist, with bursts of pineapple sweetness, this cake is a dream come true. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra tropical twist.

    Betty’s Pineapple Lemon Drizzle Cake

    Betty

    Now, let’s dive into a cake that’s as sunny as your Aunt Betty’s personality – a zesty, tropical twist on the classic lemon drizzle that’ll have your taste buds doing the hula. Perfect for when life gives you lemons (and pineapples), this cake is a guaranteed mood-lifter.

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 2 large eggs
    • 1/2 cup crushed pineapple, drained
    • 2 tbsp lemon zest
    • 1/4 cup lemon juice
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup powdered sugar

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
    2. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Tip: Room temperature butter incorporates more easily for a smoother batter.
    3. Beat in the eggs one at a time, then stir in the lemon zest and crushed pineapple.
    4. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined. Tip: Overmixing can lead to a tough cake, so stop as soon as the flour disappears.
    5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    6. While the cake bakes, mix the lemon juice and powdered sugar to create the drizzle.
    7. Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the drizzle over, allowing it to soak in.
    8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Out of the oven, this cake boasts a moist crumb, tangy lemon punch, and sweet pineapple surprises in every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that screams summer.

    Betty’s Pineapple Mango Cake

    Betty

    Who knew that combining the tropical vibes of pineapple and mango could lead to such a show-stopping dessert? Betty’s Pineapple Mango Cake is like a vacation in every bite, perfect for when you’re craving something sweet with a side of sunshine.

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup pineapple juice
    • 1 cup diced mango
    • 1/2 cup crushed pineapple, drained
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt

    Instructions

    1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: For extra ease, line the bottom with parchment paper.
    2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the best texture.
    3. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    5. Alternately add the dry ingredients and pineapple juice to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
    6. Gently fold in the diced mango and crushed pineapple. Tip: Don’t overmix to keep the cake light and airy.
    7. Pour the batter into the prepared pan and smooth the top with a spatula.
    8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Fluffy, moist, and bursting with tropical flavors, this cake is a dream come true. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

    Betty’s Pineapple Vanilla Bean Cake

    Betty

    Y’all, buckle up for a flavor rollercoaster that’s about to make your taste buds do a happy dance. This cake is like a tropical vacation and a cozy vanilla hug had a delicious baby, and trust me, you’re invited to the party.

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 2 large eggs
    • 1 tsp vanilla bean paste
    • 1 cup crushed pineapple, drained
    • 1/2 cup whole milk
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt

    Instructions

    1. Preheat your oven to 350°F and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
    2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
    3. Beat in the eggs one at a time, then stir in the vanilla bean paste. Tip: Scrape the bowl sides to ensure everything is evenly mixed.
    4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
    5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
    6. Fold in the drained crushed pineapple. Tip: Don’t overmix to keep the cake tender.
    7. Pour the batter into the prepared pan and smooth the top with a spatula.
    8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    This cake is a masterpiece of moist, fluffy texture with bursts of pineapple sweetness and the luxurious depth of vanilla bean. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for that extra ‘wow’ factor.

    Conclusion

    Brimming with tropical flavors, our roundup of 12 Delicious Betty’s Pineapple Cake Recipes offers something sweet for every baker. Whether you’re craving classic comfort or a twist on tradition, these cakes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! And don’t forget to share the pineapple love by pinning your favorites on Pinterest. Happy baking!

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