Pineapple Cake Recipe
This pineapple cake is super moist, with soft layers and a rich pineapple-y filling, topped with stabilized whipped cream for a creamy texture. It’s easy to make, perfect for potlucks, and a favourite among friends and family for its sweet, tangy flavor and vibrant taste.
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
This cake is perfect for warm weather and special occasions, like family gatherings, engagements, or potlucks.
Pair it with a scoop of vanilla ice cream for an extra treat.
Ensure to use canned pineapple in juice, not syrup, for the best flavor.
Sugar: ~ 40g
Fiber: ~ 1g
Nutrition Values (per slice):
Calories: ~ 443 kcal Protein: ~ 5g Carbohydrates: ~ 55g Fat: ~ 25gSugar: ~ 40g
Fiber: ~ 1g