Pineapple Cake Recipe

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Delicious homemade pineapple cake with fresh pineapple topping

Pineapple Cake Recipe

Introduction

Pineapple cake is a delightful dessert that brings a tropical flair to any occasion. With its moist layers and sweet frosting, this cake is perfect for birthdays, celebrations, or just a sweet treat at home. The combination of pineapple and coconut makes this cake refreshing and delicious.

Why Make This Recipe

Making a pineapple cake is a great idea because it is easy to prepare and delicious to eat. The fruity flavor of the pineapple keeps the cake moist, while the frosting adds a smooth, creamy texture. Plus, it’s a beautiful cake that will impress your friends and family!

How to Make Pineapple Cake

Making a pineapple cake is simple and fun. You will first prepare the cake layers and then make a tasty frosting. Finally, you will put it all together and add some lovely garnishes. Follow the steps below to create this amazing dessert!

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 (for frosting)
  • Pineapple slices (for garnish)
  • 1 mini pineapple (for garnish)

Directions:

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

How to Serve Pineapple Cake

Serve this pineapple cake as a delightful dessert. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Cut it into slices and enjoy with family and friends!

How to Store Pineapple Cake

If you have leftovers, store the pineapple cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the cake for longer storage. Just wrap it tightly in plastic wrap and place it in the freezer for up to 2 months.

Tips to Make Pineapple Cake

  • Make sure to drain the pineapple well to avoid a soggy cake.
  • You can use fresh pineapple instead of canned for an even tastier cake.
  • Toast the coconut before using it in the frosting to enhance its flavor.

Variation

You can add nuts like chopped walnuts or pecans for extra crunch. Another variation is to include a layer of cream cheese frosting for a richer taste.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works great! Just be sure to chop and drain it well.

2. Can I make this cake ahead of time?
Yes, you can make the cake layers a day in advance. Just frost it right before serving to keep it fresh!

3. Can I use a different type of frosting?
Absolutely! Cream cheese frosting or buttercream are great alternatives to the pineapple frosting.

Enjoy making your pineapple cake! It’s tasty, fun, and sure to be a hit!

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Pineapple Cake

  • Author: krmibk110
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful pineapple cake that brings a tropical flair to any occasion, perfect for birthdays and celebrations.

Ingredients

Scale
  • 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 (for frosting)
  • Pineapple slices (for garnish)
  • 1 mini pineapple (for garnish)

Instructions

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

Notes

Make sure to drain the pineapple well to avoid a soggy cake. You can use fresh pineapple instead of canned for an even tastier cake. Toast the coconut before using it in the frosting to enhance its flavor.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: pineapple cake, tropical dessert, birthday cake

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