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This Pineapple Oat Cake is soft, moist, and lightly sweet with a creamy pineapple frosting on top. It’s an easy, flavorful cake that’s perfect for any time of day.
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“I make this coffee cake every Saturday night, and my husband brings me a slice with coffee every Sunday morning in bed. We love it.”
– Marilyn
Why You’ll Love This Recipe
- Easy to Make: Simple steps with no mixer needed for the cake.
- Moist and Flavorful: Naturally sweet with a soft texture and light fruity taste.
- Anytime Treat: Great for dessert, breakfast, or a snack.
- Make-Ahead Friendly: Bake ahead and frost later if needed.
What I love most about this Pineapple Oat Cake is how comforting and nostalgic it feels. It’s based on a recipe from a 1992 Cooking Light cookbook that I’ve slightly adapted over the years, and it has remained a favorite in my kitchen.
The cake comes out soft and flavorful every time, and that creamy pineapple frosting takes it over the top. It’s the kind of simple, homemade dessert that always brings a smile and makes any day feel a little more special.
If you love pineapple as much as I do, be sure to try our small pineapple lime jello salad, small batch of ambrosia, mini hummingbird cake, and tropical smoothie.
Ingredients
If you have any ingredients leftover from this small pineapple oat cake recipe, check out our Leftover Ingredients Recipe Finder.
- Pineapple Juice: Adds moisture and flavor.
- Quick-Cooking Oats: Adds texture.
- All-Purpose & Whole Wheat Flour: Provides structure.
- Sugar: Sweetens the cake.
- Canola Oil: Keeps the cake moist. Vegetable or avocado oil also work.
- Egg: Binds the ingredients together.
- Cream Cheese Frosting: Made with cream cheese, crushed pineapple, and powdered sugar. Creamy, tangy, and sweet with a fruity finish.
Recipe Variations
Try these simple additions to change up the flavor of your pineapple oat cake:
- Coconut: Add a handful of shredded coconut for a light tropical flavor.
- Nuts: Fold in chopped walnuts or pecans for extra crunch.
- Chocolate Chips: Stir in a handful for a sweet contrast to the pineapple.
- Spices: Add a pinch of cinnamon or nutmeg for warm, comforting flavor.
How To Make A Pineapple Oat Cake
See the recipe box below for ingredient amounts and full recipe instructions.
- Soak the Oats: In a 2-quart saucepan, bring the pineapple juice to a boil. Remove from heat, stir in the oats, and let sit for 20 minutes.
- Make the Batter: In a medium bowl, whisk together the flours, sugar, and baking soda. In a separate small bowl, whisk the vanilla, oil, and egg. Pour the wet ingredients into the dry and stir to combine. Add the soaked oats and mix until fully blended.
- Bake the Cake: Spoon the batter into a greased 8×8-inch baking pan. Bake at 350°F (177°C) for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cake cool completely. To make the frosting, beat the cream cheese until light and fluffy. Add the powdered sugar and mix well. Gently fold in the crushed pineapple, then spread the frosting over the cooled cake.
Expert Tips
- Don’t Overmix: Mix the batter just until combined to keep the cake tender.
- Check for Doneness: Insert a toothpick in the center; it should come out clean.
- Cool Before Frosting: Let the cake cool completely so the frosting doesn’t melt.
- Drain Pineapple Well: Squeeze out excess juice from the crushed pineapple for a thick, spreadable frosting.
Frequently Asked Questions
No, quick-cooking oats are best for this recipe. Old-fashioned oats won’t soften the same way and will change the texture.
Canned crushed pineapple works best for the frosting. Fresh pineapple won’t have the same texture or moisture content.
Yes, the cake can be baked a day in advance. Frost just before serving for best texture.
Store the frosted cake in the refrigerator, covered, for up to 3 days.
Yes, freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw, then frost before serving.
RELATED: 15 Easy Single Serving Dessert Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this pineapple oatmeal cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pineapple Oat Cake
Equipment
- 8×8 inch baking pan
Ingredients
- ¾ cup unsweetened pineapple juice
- ⅔ cup quick-cooking oats -uncooked
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 large egg -lightly beaten
- ¼ cup canola oil , vegetable oil or avocado oil
- ¼ teaspoon vanilla extract
- 4 ounces cream cheese -softened to room temperature
- ½ cup powdered sugar
- 1 (8-ounce) can crushed pineapple -drained
Instructions
- Preheat oven to 350°F (177°C).
- In a 2-quart saucepan, bring the pineapple juice to a boil. Remove from heat, stir in the oats, and let sit for 20 minutes.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and baking soda. Set aside.
- In a small bowl, whisk the egg, oil, and vanilla together. Stir this into the dry ingredients.
- Add the soaked oats and mix until fully combined.
- Spoon the batter into a greased 8×8-inch baking pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely.
- To make the frosting, beat the cream cheese with an electric mixer on high speed until light and fluffy. Add the powdered sugar and mix until combined. Fold in the crushed pineapple.
- Spread the frosting over the cooled cake, then cut into squares.
Notes
- Don’t Overmix: Mix the batter just until combined to keep the cake tender.
- Check for Doneness: Insert a toothpick in the center; it should come out clean.
- Cool Before Frosting: Let the cake cool completely so the frosting doesn’t melt.
- Drain Pineapple Well: Squeeze out excess juice from the crushed pineapple for a thick, spreadable frosting.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Recipe adapted from Cooking Light Cookbook (1992)
Can you use all purpose flour in place of wheat flour?
This recipe has not been tested with wheat flour.
This looks so delicious!! I’m just wondering if I could use all white flour? Since I live alone, I try to keep ingredients at a minimum so they get used up..
I haven’t tested this recipe with just white flour but it might work. If you try it, please let me know how it turns out for you.
I make this coffee cake every Saturday night, and my husband brings me a slice with coffee every Sunday morning in bed. We love it.
What a sweet husband! I’m so glad you both are enjoying the cake recipe. Thank you so much for taking the time to let me know.
I am obsessed with pineapple in baked goods and this is absolutely delicious!
Thanks, Arman. I’ve definitely got a thing going on with pineapple lately too. Not sure why, but I’m loving it!
I am currently enjoying a slice of this cake right now! So yummy and my boyfriend absolutely LOVES pineapple and he loves this cake too.
Thank you, Jessica. If your boyfriend likes pineapple, I’ll bet he loves this 🙂
Great recipe.
Looks like such a delicious cake ! Perfect for summer!
Thanks, Christin. When the weather starts to turn warm, I crave pineapple 🙂
Sometimes there is nothing better than a classic cake!
I agree completely. Thank you 🙂
This looks wonderful. I love the combo of oats and pineapple, unique but delicious.
You picked a winner with this one – so good! I love any sort of cake w/ oats in it. Yum!
Thank you. This one’s definitely a winner, I love oats in cakes too.