I’ve got the most mind-blowing pineapple cake recipe ever. And I mean EVER – I don’t use that word lightly. This cake is pure heaven with its soft pineapple-infused layers, luscious pineapple filling, and dreamy stabilized pineapple whipped cream frosting. Here’s the kicker – despite sounding fancy, each part is stupid easy to make!
I’m talking full-on pineapple transformation from all the testing. But it paid off big time. By popular demand, I’m sharing this game-changing recipe with you all. One bite and you’ll see why it’s the best pineapple cake around. Perfect for any occasion and guaranteed to blow minds. You’re welcome in advance.
What is a Pineapple Cake?
Pineapple cake is a loved treat that hails from Taiwan. It usually features a moist cake with a delectable pineapple filling or jam. The cake itself can be infused with pineapple extract or juice to bring out the fruity taste. At times a luscious layer of pineapple flavored frosting or glaze is added on top, for sweetness and decoration.
Pineapple cakes are commonly savored as a snack or dessert. Can be easily found in bakeries, across Taiwan and various parts of Asia. They make gifts or mementos during festive seasons or special events.
Why You’ll This Pineapple Cake Recipe?
This moist Pineapple Cake is irresistibly delicious for many reasons. Here are a few of them:
- A fantastic pineapple flavor bursts through in this moist, tender cake.
- The pineapple cream filling is so mind-blowingly good – you’ll want to eat it by the spoonful.
- Made with canned pineapple, so you can whip it up anytime, anywhere. Perfect for Christmas, birthdays, picnics – you name it.
- If you’re a pineapple fanatic, this bright, tropical cake is your dream come true.
- Simple reasons, but they all add up to one epic pineapple cake experience. Brace yourself for pineapple perfection!
How to Make Pineapple Cake Recipe?
The Pineapple Cake, with Pineapple Whipped Cream Frosting is a treat that begins by making a moist cake batter. Combine ingredients like flour, cornstarch baking powder and baking soda with ingredients such as sugar, eggs, vegetable oil, crushed pineapple, vanilla extract and lemon juice. Divide the batter. Bake it into two layers until they turn brown.
Simultaneously prepare a pineapple filling by cooking crushed pineapple with sugar, cornstarch, milk and lemon juice until it thickens. Enhance the flavor with butter and optional food coloring for a appeal. Once cooled down this filling will bring a burst of pineapple taste between the cake layers.
For the frosting blend mascarpone cheese with icing sugar and vanilla before whipping cream until stiff peaks form. Gently fold in crushed pineapples to create a light and fruity topping for the cake.
To assemble the cake layers; generously spread them with frosting and pineapple filling before stacking them on top of each other. Pipe a border, around the edges to keep the filling in place and frost the cake evenly. You can also use pineapple filling for purposes.
After putting it the cake is all set to be enjoyed featuring moist layers of pineapple cake filled with a filling and finished with smooth whipped frosting. This tropical delight guarantees a blend of flavors making it an ideal treat, for any celebration.
Easy Pineapple Cake Recipe
Equipment
- Oven
- Cake pans (two 8 inch)
- Sifter
- Whisk
- Spatula
- Wire rack
- Saucepan
- Bowl
- Stand mixer (optional)
- Piping bag
- Cake stand or serving platter
- Cake scraper (optional)
Ingredients
For the Cake
- 2 ¼ cups 270 grams of plain, all-purpose flour (a versatile type of flour).
- ¼ cup 25 grams of cornstarch (also called cornflour in some places).
- 2 tsps of baking powder a leavening agent.
- ½ tsp of baking soda another leavening agent.
- ½ tsp of salt.
- 1 ¼ cups 250 grams of white granulated sugar (fine sugar crystals).
- 3 large eggs size 7 eggs at room temperature.
- ¾ cup 160 grams of unflavored vegetable oil (such as canola oil).
- 2 ½ cups 566 grams of canned crushed pineapple in pineapple juice (not syrup, usually a 20 oz can in the US).
- 1 tsp of vanilla essence or extract.
- 1 ½ tbsps 20 grams of fresh lemon juice.
For the Pineapple Cake Filling
- ¾ cup 170 grams of canned crushed pineapple in pineapple juice (not syrup).
- ¼ cup 50 grams of white granulated sugar.
- ¼ cup 25 grams of cornstarch.
- ¾ cup 175 grams of full-fat milk.
- 1 tbsp 15 grams of fresh lemon juice.
- ¼ cup 56 grams of unsalted butter, cold and cubed.
- 1 drop of yellow gel food color optional.
For the Pineapple Whipped Cream Frosting:
- 1 cup 225 grams of mascarpone cheese, cold (alternative provided in note 1).
- ½ cup 55 grams of icing sugar (powdered or confectioners sugar).
- 1 tsp of vanilla essence or extract.
- 1 ½ cups 335 grams of cold whipping cream with a minimum fat percentage of 34%.
- ½ cup 112 grams of canned crushed pineapple with excess juice removed (note 2).
Instructions
- To start prepare the cake batter. Begin by preheating your oven to 160°C (320°F) with the fan turned on. If your oven doesn’t have a fan option adjust the temperature to 175°C/350°F. Grease two 8 inch cake pans. Line the bottoms to prevent sticking.
- Combine all-purpose flour, cornstarch, baking powder baking soda and salt in a sifter. Use a whisk or fork to mix them until combined. Set this mixture aside for now.
- In a bowl mix together sugar, eggs, vegetable oil, crushed pineapple, vanilla extract and lemon juice until smooth, without any lumps using a whisk.
- Gently fold the ingredients into the ingredients using a spatula until just combined; avoid overmixing.
- Divide the batter evenly between the two cake pans. Lightly tap the pans, on the counter to release any air bubbles before baking for 30 33 minutes or until a toothpick inserted comes out clean.
- After baking let them cool in the cake pans for 20 minutes then carefully transfer them onto a wire rack to cool completely before adding the frosting.
- While the cake bakes, make the tasty filling. In a saucepan, mix crushed pineapple, sugar, cornstarch, milk, and lemon juice. Stir well. Cook over medium heat, stirring constantly until thickened. Don’t worry if it looks curdled at first – it will smooth out once the cornstarch activates.
- This image shows the process of mixing crushed pineapple, sugar, cornstarch, milk and lemon juice in a saucepan for making the pineapple cake filling.
- Once thick, remove from heat right away. Add butter and food coloring (if using). Stir until butter melts and blends in. Transfer to a bowl and let cool. Short sentences make it straightforward. Simple ingredients transform into a luscious pineapple filling. Perfect for layering or frosting your cake!
- To make the whipped cream make sure everything has cooled down and the cake is ready to be put. Make sure your mascarpone and whipped cream are both chilled before you start.
- In a bowl mix together the mascarpone icing sugar ( called powdered sugar or confectioners’ sugar) and vanilla. Start mixing at a speed for 10 seconds then increase to medium high speed until well blended. If you’re using a stand mixer use the whisk attachment.
- Next add the whipping cream. Mix at speed for about 10 seconds (to prevent splattering) then increase to medium high speed until stiff peaks form. Watch carefully so you don’t overwhip the cream.
- Finish, by folding in the pineapple gently using a spatula until just combined. Your frosting is now ready, for use.
- Start by trimming the edges off the top, bottom and sides of the cake layers. If the cake layers have a dome make sure to level the tops well.
- Next place your cake layer on the cake stand. Generously spread frosting on top of it.
- Using a piping bag fitted with a 1A round tip pipe a border or dam, around the edges of the cake layer to keep in the pineapple filling. Fill the center with half of the pineapple filling.
- Place the following layer of cake, on top. Spread frosting over the top and sides. If you happen to have a cake scraper feel free to use it for smoothing out the sides.
- To add a finishing touch pipe a border along the edges and then fill the center with the leftover pineapple filling. Indulge, in your creation!
Video
Notes
- You can skip the mascarpone, but it’s better to use it. Mascarpone stabilizes the whipped cream and prevents splitting from the pineapple’s acidity.
- Drain excess pineapple juice before adding to the whipped cream. Place pineapple in a sieve and gently press down with a spoon to remove juice. Leave some juicy chunks, but don’t press too hard. Use 112g drained pineapple.
- This recipe uses a fan-forced oven. If yours doesn’t have a fan, increase temp to 350°F so it bakes at the same rate.
- The gel color just gives the pineapple filling a pop of color – leave it out if you don’t have it.
- Use pineapple canned in juice, not syrup. If you can only find syrup, it’ll work but make the cake sweeter.
Nutrition Facts for This Recipe
| Nutrition | Amount |
|---|---|
| Calories | 650 kcal |
| Carbohydrates | 71 g |
| Cholesterol | 262 mg |
| Fat | 41 g |
| Fiber | 2 g |
| Protein | 7 g |
| Sodium | 115 mg |
| Sugars | 39 g |
Pro Tips for Nailing The Recipe
- Put the oven rack lower in the middle. This stops the cake top from browning too much.
- Mix the dough by hand with a whisk, not an electric mixer. Overmixing makes the dough tough and chewy – yuck!
- To check if it’s done, poke the center with a toothpick. A few crumbs sticking to the toothpick is good. But if it comes out clean, the cake is overbaked. Tender crumbs mean perfect doneness.
A Few Tips From Some Home Bakers for Pineapple Cake:
- Sally F‘s advice for preventing pineapple cake from sticking to the pan:
Start by greasing the pan with butter. Tilt it to spread the butter before adding sugar and pineapple. As the cake bakes, it will naturally pull away from the sides. After baking, run a knife around the edges and gently flip onto a platter. If some pineapple sticks, scrape it out and rearrange it. If needed, return the pan to the oven briefly to soften stubborn sugar and pineapple.
- She_makes_a_mess‘s advice for better taste in the pineapple cake:
Make the cake from scratch instead of using a cake mix. Additionally, she suggests using fresh pineapple, which she believes enhances the flavor greatly.
- Milksockets‘s advice for better taste in the pineapple cake:
Make some simple swaps in your cake mix ingredients. Instead of using oil, use melted butter for a richer flavor. Swap out water for milk to make the cake more creamy and flavorful. Lastly, add an extra egg yolk or a whole egg to enhance the texture and richness of the cake. These small changes can elevate the taste of your pineapple cake!
- This_womans_over_it‘s advice for a moist pineapple cake:
Always check if it’s cooked properly. To do this, stick a knife into the middle of the cake. If the knife comes out clean, it means the cake is ready. The added butter on the bottom of the cake helps to keep it moist. Also, please don’t rely on how the cake looks outside; sometimes, it can look done but still needs more time to cook properly, especially with pineapple upside-down cakes.
- Ruby_bella‘s advice for baking a perfectly cooked pineapple cake:
Ensure thorough testing using a toothpick inserted into the middle. If the top of the cake is getting too browned but the inside isn’t fully cooked, cover it loosely with foil and let it keep baking. Additionally, check the positioning of your baking pan in the oven; if it’s too close to the heat source and browning too quickly, try placing it a bit lower in the oven for the next bake.
Frequently Asked Questions About Pineapple Cake
What makes this pineapple cake so moist?
The cake gets its amazing moisture from ingredients like crushed pineapple, vegetable oil, and lemon juice in the batter.
Can I make the pineapple filling ahead of time?
Yes, the pineapple filling can be made a day or two in advance. Just let it cool completely before refrigerating.
Do I have to use mascarpone cheese in the frosting?
No, you can skip the mascarpone if needed. But it helps stabilize the whipped cream and prevents it from separating due to the pineapple acidity.
How do I keep the pineapple filling from leaking out of the cake?
Pipe a “dam” or border around the edge of the cake layer before adding the pineapple filling in the center. This will hold it in place.
Can I use fresh pineapple instead of canned?
Fresh pineapple can work, but the canned variety provides more concentrated flavor and moisture. If using fresh, you may need to add extra juice.
Why does the recipe call for combining dry and wet ingredients separately?
Mixing the dry and wet ingredients separately prevents overmixing, which can lead to a tough cake texture.
How do I store this pineapple cake?
If you’re serving it right away, no sweat – leave it out for a few hours. But after that, you’ll wanna pop it in an airtight container and stick it in the fridge. The whipped cream needs to stay chilled, y’know? Stored properly, it’ll keep for up to a week in the fridge.
