Homemade Pineapple Cake Recipe—Moist, Fluffy & Delicious
Overview
This homemade pineapple cake recipe is truly one of the best! It’s incredibly moist, fluffy, and packed with rich pineapple flavor. The frosting is made with stabilized whipped cream, giving it a light and creamy texture that balances the sweetness beautifully.
While this cake may sound fancy, it’s easy to make with simple ingredients, making it perfect for any gathering. The combination of pineapple and vanilla makes it a refreshing dessert that pairs perfectly with ice cream or tea. Whether for birthdays, potlucks, or casual treats, this cake is guaranteed to impress!
Why You’ll Love This Pineapple Cake
- Moist & Fluffy Texture – No dry cake here! Every bite is soft and melts in your mouth.
- Bursting with Pineapple Flavor – Made with real crushed pineapple for natural sweetness and tanginess.
- Easy to Make – No complicated techniques; mix, bake, and enjoy.
- Perfect for Any Occasion – Great for parties, celebrations, or a simple afternoon treat.
- Pair Well with Ice Cream – Serve with vanilla or coconut ice cream for extra indulgence.
Ingredients
For the Cake:
- 2¼ cups (270 g) all-purpose flour
- ¼ cup (25 g) cornstarch (also known as cornflour)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups (250 g) white granulated sugar
- 3 large eggs (room temperature)
- ¾ cup (160 g) unflavored vegetable or canola oil
- 2½ cups (566 g) canned crushed pineapple (in pineapple juice, not syrup)
- 1 tsp vanilla extract
- 1½ tbsp (20 g) fresh lemon juice
For the Frosting:
- 1 cup (225 g) mascarpone cheese (cold)
- ½ cup (55 g) powdered sugar
- 1 tsp vanilla extract
- 1½ cups (335 g) whipping cream (cold, minimum 34% fat)
- ½ cup (112 g) canned crushed pineapple (excess juice removed)
For the Pineapple Glaze:
- 2 tbsp powdered sugar
- 4 tbsp pineapple juice
Step-by-Step Instructions
Step 1: Preheat and Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper to prevent sticking and ensure an even bake.
Step 2: Prepare the Dry Ingredients
Sift flour, cornstarch, baking powder, baking soda, and salt in a large bowl. This helps to aerate the flour, making the cake lighter and fluffier. Set aside.
Step 3: Mix the Wet Ingredients
In a separate mixing bowl, whisk together sugar, eggs, vanilla extract, and vegetable oil until smooth and well combined. Add the crushed pineapple and fresh lemon juice, stirring until fully incorporated. The pineapple adds moisture, while the lemon juice enhances the tangy flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined, being careful not to overmix, as this can make the cake dense instead of light and fluffy.
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to remove air bubbles, ensuring an even texture. Place them in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes clean. Once baked, allow the cakes to cool in the pans for 10 minutes, then carefully transfer them onto a wire rack to cool completely before frosting.
Step 6: Prepare the Pineapple Filling
Combine pineapple juice, cornstarch, lemon juice, butter, and sugar over medium heat. Stir continuously until the mixture thickens into a smooth, glossy filling. Remove from heat and let it cool completely before using it in the cake layers.
Step 7: Make the Frosting
In a mixing bowl, beat mascarpone, powdered sugar, and vanilla extract until creamy and smooth. In a separate bowl, whip cold heavy cream until it reaches stiff peaks. Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy frosting. Add the crushed pineapple, stirring enough to distribute evenly without deflating the whipped cream.
Step 8: Assemble the Cake
Place the first cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top, then pipe a border around the edges to hold the filling in place. Spoon the cooled pineapple filling into the center, spreading it evenly. Place the second cake layer on top and frost the entire cake, smoothing the surface with an offset spatula or cake scraper.
Step 9: Decorate the Cake
Pipe a decorative border around the edges using a star piping tip for a beautiful finish. Drizzle maraschino cherry juice or pineapple glaze over the top for a touch of color and extra flavor. Sprinkle toasted coconut or chopped pecans for added texture, and garnish with fresh pineapple slices or maraschino cherries to make it visually appealing.
Step 10: Store the Cake
Store the cake in an airtight container in the refrigerator for up to 4 days to keep it fresh. Before serving, let it sit at room temperature for 15–20 minutes to allow the frosting to soften slightly, bringing out the best flavor and texture.
Tips for the Perfect Pineapple Cake
- Use Fresh Pineapple (Optional) – You can use fresh pineapple instead of canned for a more natural taste.
- Chill the Frosting – Keep the mascarpone and whipped cream cold for the smoothest consistency before mixing.
- Make It in Advance – The cake tastes even better the next day as the flavors blend.
- Don’t Overmix the Batter – Overmixing can make the cake dense instead of fluffy.
Final Thoughts
This easy homemade pineapple cake is perfect for anyone who loves light, fluffy, and tropical desserts. It’s a guaranteed crowd-pleaser with its sweet and tangy pineapple flavor, creamy mascarpone frosting, and soft texture.
Try This Easy Pineapple Cake Recipe Today! 🍍🎂
Now that you have all the tips and tricks, it’s time to bake your homemade pineapple cake! Whether you’re making it for a birthday, holiday, or casual treat, this recipe is guaranteed to impress. Give it a try, and let us know how it turned out! Happy baking! 😊
(FAQs) About Homemade Pineapple Cake Recipe
Q: How do I make my pineapple cake extra moist and fluffy?
To achieve an extra moist and fluffy texture, use crushed pineapple in juice (not syrup), sift the dry ingredients for aeration, and avoid overmixing the batter. Also, using vegetable oil instead of butter helps retain moisture in the cake.
Q: Can I use fresh pineapple instead of canned pineapple?
Yes, fresh pineapple can be used instead of canned pineapple. However, ensure it’s finely crushed and well-drained to prevent excess moisture in the batter. Fresh pineapple tends to be more acidic, so adjust the sugar slightly if needed.
Q: What is the best frosting for a pineapple cake?
The best frosting for pineapple cake is stabilized whipped cream with mascarpone, providing a light, creamy texture that complements the cake’s tropical flavors. Alternatively, cream cheese frosting or buttercream also works well if you prefer a richer taste.
Q: Can I make this pineapple cake ahead of time?
Yes, this cake can be made a day in advance. It tastes even better the next day as the flavors develop. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.
Q: How do I store leftover pineapple cake?
Leftover pineapple cake should be stored in an airtight container in the fridge for up to 4 days. If you need to store it longer, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge before serving.
Q: Can I make this pineapple cake without eggs?
You can make an eggless pineapple cake by substituting eggs with unsweetened applesauce (¼ cup per egg) or plain yogurt (¼ cup per egg). This keeps the cake moist while maintaining its structure.
Q: What are some topping ideas for decorating a pineapple cake?
Decorate the cake with toasted coconut flakes, maraschino cherries, chopped pecans, or fresh pineapple slices for a stunning presentation. A pineapple glaze or caramel sauce drizzle can also enhance its tropical flavor.
Pineapple Cake Recipe
Equipment
- Oven
- Cake tins
- Sifter or fine mesh sieve
- Large bowl
- Spatula
- Whisk
- Wire rack
- Saucepan
- Cake stand
- Piping bag with 1A piping tip
- Cake scraper
Ingredients
- 2¼ cups 270 g flour - plain, all purpose
- ¼ cup 25 g cornstarch - also known as cornflour in some countries
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups 250 g white granulated sugar
- 3 large eggs - room temperature size 7 eggs
- ¾ cup 160 g unflavoured vegetable oil - or canola oil
- 2½ cups 566 g canned crushed pineapple - in pineapple juice (not syrup)
- 1 tsp vanilla essence/extract
- 1½ tbsp 20 g fresh lemon juice
- Frosting Ingredients
- 1 cup 225 g mascarpone - cold
- ½ cup 55 g icing sugar - also known as powdered sugar or confectioners sugar
- 1 tsp vanilla essence/extract
- 1½ cups 335 g whipping cream - cold, minimum fat percentage of 34%
- ½ cup 112 g canned crushed pineapple - with the excess pineapple juice removed
- Glaze Ingredients
- 2 tbsp powdered sugar
- 4 tbsp pineapple juice
Instructions
- Step-by-Step Instructions
- Step 1: Preheat & Prepare the Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- Step 2: Prepare the Dry Ingredients
- In a bowl, sift together flour, cornstarch, baking powder, baking soda, and salt.
- Set aside.
- Step 3: Mix the Wet Ingredients
- In a large mixing bowl, whisk together sugar, eggs, vanilla extract, and vegetable oil until well combined.
- Add the crushed pineapple and lemon juice, stirring until evenly mixed.
- Step 4: Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet mixture.
- Gently fold with a spatula until just combined—do not overmix, as it can make the cake dense.
- Step 5: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Tap the pans gently on the counter to remove air bubbles.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Step 6: Prepare the Pineapple Filling
- In a saucepan over medium heat, mix:
- ½ cup pineapple juice
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
- ¼ cup sugar
- Stir continuously until thickened. Let it cool.
- Step 7: Make the Frosting
- In a bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Fold the whipped cream into the mascarpone mixture.
- Add the crushed pineapple, mixing gently.
- Step 8: Assemble the Cake
- Place the first cake layer on a plate.
- Spread a layer of frosting and pipe a border around the edges.
- Fill the center with pineapple filling.
- Place the second cake layer on top and frost the entire cake.
- Step 9: Decorate the Cake
- Smooth the frosting with a scraper.
- Pipe a decorative border using a star piping tip.
- Drizzle with maraschino cherry juice or pineapple glaze.
- Sprinkle with toasted coconut or chopped pecans for extra crunch.
- Garnish with fresh pineapple slices or maraschino cherries for a beautiful finish.
- Step 10: Store the Cake
- Refrigerate for up to 4 days in an airtight container.
- Bring to room temperature before serving for the best texture.
Notes
Nutrition Values (per slice):
Calories: ~ 443 kcal Protein: ~ 5g Carbohydrates: ~ 55g Fat: ~ 25gSugar: ~ 40g
Fiber: ~ 1g
