Pineapple Cake

There’s something about a Pineapple Cake that brings back so many warm memories for me. I remember the first time I had it at a friend’s birthday party; the sweet aroma filled the kitchen as it was baking, and the moment I took a bite, I was hooked. The combination of the moist cake and the fruity flavor of pineapple was simply irresistible. Ever since then, I’ve made it a tradition to bake a Pineapple Cake for special occasions and gatherings. It’s become a staple in our family celebrations, and every time I make it, I feel like I’m sharing a little bit of my childhood with everyone around me.

Essential Ingredients for Pineapple Cake

To create a delicious Pineapple Cake, you’ll need a few key ingredients that work harmoniously together. The main star, of course, is the pineapple, which infuses the cake with moisture and flavor. The combination of all-purpose flour, butter, and eggs brings the cake together, while the powdered sugar and heavy cream transform it into a sweet treat that everyone will love.

• 2 1/4 cups (320g) all-purpose flour (scoop and level to measure)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 (20 oz) can crushed pineapple in juice (I recommend using Dole)
• 3/4 cup (175ml) frozen pineapple juice concentrate, thawed to room temperature (I recommend using Dole)
• 1/2 cup (114g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 tsp lemon zest
• 3 large eggs
• 1 tsp vanilla extract
• 10 Tbsp (140g) unsalted butter, nearly at room temperature
• 1/4 cup (60ml) heavy cream
• 1 tsp vanilla extract
• 2 1/2 cups (320g) powdered sugar
• 1/2 cup (60g) sweetened shredded coconut

The Method for Pineapple Cake

Baking a Pineapple Cake can be a delightful experience, especially with its tropical notes wafting through your kitchen. Let’s delve into the step-by-step process of bringing this cake to life. Just follow these simple directions for a delicious outcome!

1. Preheat your oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set it aside. This will ensure the cake slides out easily once it’s baked.
2. In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt for about 20 seconds. Setting this mixture aside will help in developing a good rise for your cake.
3. Take a fine mesh sieve and place it over a bowl. Pour the crushed pineapple into the sieve to drain all of the juice well. Reserve the canned juice for another use; you should have a little over 3/4 cup drained.
4. If you prefer a finer texture for the pineapple, you can pulse it in a food processor about 15 times or so to chop it up a bit. This is optional, but it can enhance the texture of the cake.
5. In another medium bowl, stir together the crushed pineapple with the pineapple juice concentrate and set it aside. This mixture will add the fruity flavor that we love.
6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, and lemon zest until the mixture is very pale and fluffy. This will take a few minutes but is crucial for the cake’s light texture.
7. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. This step helps to incorporate air, making the cake fluffy.
8. Next, add in 1/3 of the flour mixture and mix just until combined. Then, mix in 1/2 of the pineapple mixture and again mix just until combined. Repeat this process with the remaining flour and pineapple mixtures. This step is key in developing the cake’s flavor and texture.
9. Carefully pour the batter into the prepared baking dish, spreading it into an even layer. This ensures that it bakes evenly.
10. Bake in the preheated oven until a toothpick inserted into the center comes out clean, which should take about 30 to 35 minutes. Your kitchen will smell heavenly during this time!
11. Let the cake cool completely on a wire rack. Patience is key here; this step ensures your frosting doesn’t melt!
12. For the frosting, in a clean bowl of an electric stand mixer, whip the remaining butter until fluffy. Add in heavy cream, vanilla, and powdered sugar, whipping on high speed for approximately 5 minutes until it’s very light and fluffy. This frosting will add a rich and sweet layer to the cake.
13. Spread the frosting over the cooled cake and generously top it with shredded coconut. Then, cut it into slices and serve. Enjoy your Pineapple Cake!

Tips for Success

Baking a Pineapple Cake can be a rewarding experience if you follow these tips! They’re aimed at ensuring your cake comes out perfectly, whether it’s your first time or you’re a seasoned baker.

• Storage: To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to three days at room temperature.
• Freezing: Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can last for up to three months.
• Pairing: Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
• Coconut Topping: Feel free to toast the shredded coconut before adding it to the top for a richer flavor and crunch.
• Add Fruits: Experiment by adding other fruits such as bananas or mangoes for a twist on the classic recipe.

What to Serve With Pineapple Cake

When it comes to serving your delicious Pineapple Cake, there are several delightful pairings that can elevate the experience. Here are some ideas:

• Fresh Fruits: Serve slices of the cake alongside a variety of fresh fruits, such as strawberries or kiwi, to enhance the tropical feel.
• Ice Cream: A scoop of vanilla or coconut ice cream pairs wonderfully with the cake, providing a creamy contrast to the sweet flavors.
• Whipped Cream: Lightly sweetened whipped cream can be dolloped on top of each slice for a touch of elegance.
• Tea or Coffee: Enjoy the cake with a cup of tea or coffee; the flavors complement each other beautifully.
• Casual Gatherings: This cake is perfect for casual get-togethers, birthdays, or holiday celebrations, making it a versatile dessert option.
• Seasonal Pairings: In the summer, consider serving with a refreshing fruit salad, while in the winter, a warm beverage can be the perfect accompaniment.

FAQ

Conclusion

The Pineapple Cake is a delightful combination of moist cake and tropical flavor, making it a must-try recipe for any dessert lover. Whether it’s for a special occasion or just a sweet treat for yourself, this cake never disappoints. I encourage you to give it a try; you might just discover your new favorite dessert!

Pineapple Cake

The ultimate tropical treat, this Pineapple Cake is moist, sweet, and topped with creamy frosting. Perfect for any occasion, it's sure to be a hit with friends and family. Make it today and satisfy your sweet cravings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 16 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Whisk
• Blender
• Oven
• Food Processor

Ingredients

  

• 2 1/4 cups all-purpose flour (scoop and level to measure)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 can crushed pineapple (20 oz, in juice)
• 3/4 cup pineapple juice concentrate (thawed to room temperature)
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 tsp lemon zest
• 3 large eggs
• 1 tsp vanilla extract
• 10 Tbsp unsalted butter (nearly at room temperature)
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 2 1/2 cups powdered sugar
• 1/2 cup sweetened shredded coconut

Instructions

 

• Preheat your oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set it aside. This will ensure the cake slides out easily once it's baked.
• In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt for about 20 seconds. Setting this mixture aside will help in developing a good rise for your cake.
• Take a fine mesh sieve and place it over a bowl. Pour the crushed pineapple into the sieve to drain all of the juice well. Reserve the canned juice for another use; you should have a little over 3/4 cup drained.
• If you prefer a finer texture for the pineapple, you can pulse it in a food processor about 15 times or so to chop it up a bit. This is optional, but it can enhance the texture of the cake.
• In another medium bowl, stir together the crushed pineapple with the pineapple juice concentrate and set it aside. This mixture will add the fruity flavor that we love.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, and lemon zest until the mixture is very pale and fluffy. This will take a few minutes but is crucial for the cake’s light texture.
• Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. This step helps to incorporate air, making the cake fluffy.
• Next, add in 1/3 of the flour mixture and mix just until combined. Then, mix in 1/2 of the pineapple mixture and again mix just until combined. Repeat this process with the remaining flour and pineapple mixtures. This step is key in developing the cake's flavor and texture.
• Carefully pour the batter into the prepared baking dish, spreading it into an even layer. This ensures that it bakes evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, which should take about 30 to 35 minutes. Your kitchen will smell heavenly during this time!
• Let the cake cool completely on a wire rack. Patience is key here; this step ensures your frosting doesn't melt!
• For the frosting, in a clean bowl of an electric stand mixer, whip the remaining butter until fluffy. Add in heavy cream, vanilla, and powdered sugar, whipping on high speed for approximately 5 minutes until it's very light and fluffy. This frosting will add a rich and sweet layer to the cake.
• Spread the frosting over the cooled cake and generously top it with shredded coconut. Then, cut it into slices and serve. Enjoy your Pineapple Cake!

Notes

• Storage: To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to three days at room temperature.
• Freezing: Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can last for up to three months.
• Pairing: Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
• Coconut Topping: Feel free to toast the shredded coconut before adding it to the top for a richer flavor and crunch.
• Add Fruits: Experiment by adding other fruits such as bananas or mangoes for a twist on the classic recipe.

Keyword easy cake from scratch, Pineapple Cake recipe, pineapple dessert, tropical dessert

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.