Pineapple Cake Recipe

Pineapple cake is a delicious treat that is perfect for any occasion. With its moist texture and sweet pineapple flavor, it is sure to please everyone. This cake is not only easy to make but also looks beautiful when garnished with fresh pineapple. Whether you are celebrating a birthday or just want something sweet, this pineapple cake will be the star of the show!

Why Make This Recipe

Making a pineapple cake is a great way to enjoy the tropical flavor of pineapple in a dessert. It’s a simple recipe that requires common ingredients, making it accessible for bakers of all skill levels. The combination of crushed pineapple in the cake and frosting gives it a delightful taste that is refreshing and sweet. Plus, this cake is a fun way to impress your friends and family with a treat that looks as good as it tastes!

How to Make Pineapple Cake

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups crushed pineapple, drained
1/2 cup unsalted butter, softened (for frosting)
1 cup powdered sugar
1/4 cup crushed pineapple, drained (for frosting)
1 teaspoon vanilla extract (for frosting)
1/2 cup shredded coconut, toasted
Pineapple slices (for garnish)
1 mini pineapple (for garnish)

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer on medium speed to beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple. Mix until just combined.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter until creamy. Slowly add the powdered sugar and mix until smooth. Stir in the crushed pineapple and vanilla extract.
Spread a layer of frosting over the top of the first cake layer. Place the second cake layer on top and frost the top and sides of the cake.
Press the toasted shredded coconut onto the sides of the cake.
Garnish the top of the cake with pineapple slices and the mini pineapple.

How to Serve Pineapple Cake

Serve the pineapple cake at room temperature. It’s great on its own, but you can also enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for extra sweetness. Cut into slices and enjoy with friends and family!

How to Store Pineapple Cake

To store leftover pineapple cake, keep it covered at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just ensure it’s tightly wrapped to maintain freshness. You can also freeze the cake by wrapping it in plastic wrap and placing it in an airtight container. It will stay fresh for up to 3 months.

Tips to Make Pineapple Cake

Make sure to drain the crushed pineapple well to prevent the cake from becoming too wet.
You can use fresh pineapple instead of canned for a more natural flavor.
For an extra burst of flavor, add a pinch of cinnamon to the batter.
Be careful not to overmix the batter; mix until just combined for a light and fluffy cake.

Variation

For a different twist on the classic pineapple cake, try adding chopped walnuts or pecans to the batter for added crunch. You can also experiment with different frostings, such as cream cheese frosting, for a richer taste.

FAQs

Q: Can I use cake mix instead of making the batter from scratch?
A: Yes, you can use a yellow cake mix and add crushed pineapple for a simpler version of the cake.

Q: Is there a gluten-free option for this recipe?
A: You can substitute the all-purpose flour with a 1:1 gluten-free baking flour to make the cake gluten-free.

Q: How can I make this cake more visually appealing?
A: Consider adding fresh mint leaves along with the pineapple slices for garnish to make it look even more festive!

Pineapple Cake

Author: olivia
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and sweet pineapple cake that is perfect for any occasion. Easy to make and beautiful to serve.

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer on medium speed to beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple. Mix until just combined.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter until creamy. Slowly add the powdered sugar and mix until smooth. Stir in the crushed pineapple and vanilla extract.
Spread a layer of frosting over the top of the first cake layer. Place the second cake layer on top and frost the top and sides of the cake.
Press the toasted shredded coconut onto the sides of the cake.
Garnish the top of the cake with pineapple slices and the mini pineapple.

Notes

Make sure to drain the crushed pineapple well to prevent the cake from becoming too wet. For a gluten-free version, substitute all-purpose flour with gluten-free baking flour.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 250mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: pineapple cake, dessert, baking, tropical flavor, birthday cake

Pineapple Cake Recipe