Pineapple cake is a vibrant and flavorful dessert that’s perfect for any occasion. The combination of moist pineapple-infused cake layers, tangy pineapple filling, and luscious mascarpone-based whipped cream frosting makes this cake a true tropical treat. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this pineapple cake is sure to delight your taste buds.
This cake has it all—fluffy and moist cake layers, a rich and creamy filling, and a perfectly smooth whipped cream frosting. The use of fresh pineapple, along with a touch of lemon and vanilla, enhances the tropical flavors, making every bite an irresistible experience. The process is easy to follow, and the result is a show-stopping cake that will be the highlight of your dessert table.
Ingredients
For the Pineapple Cake, you’ll need all-purpose flour, cornstarch, baking powder, baking soda, salt, and white granulated sugar. You’ll also need three large eggs, vegetable oil, canned crushed pineapple in pineapple juice (not syrup), vanilla extract, and fresh lemon juice.
The Pineapple Cake Filling requires canned crushed pineapple, sugar, cornstarch, milk, fresh lemon juice, and unsalted butter. For a pop of color, you can add yellow gel food coloring (optional).
The Pineapple Whipped Cream Frosting is made with mascarpone, icing sugar, vanilla extract, whipping cream (with a minimum fat content of 34%), and canned crushed pineapple with excess juice removed.
Instructions
Preheat Oven
Start by preheating your oven to 160°C (320°F) with the fan on. Grease two 8-inch cake tins and line the bottoms with parchment paper to prevent sticking;Mix Dry Ingredients Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk the mixture to ensure it’s well combined, then set it aside for later.;Mix Wet Ingredients In a large bowl, whisk together the white granulated sugar, eggs, vegetable oil, crushed pineapple (including its juice), vanilla extract, and fresh lemon juice. Mix well until the ingredients are smooth, and there are no lumps left in the mixture.; Combine Ingredients Gradually add the dry ingredients into the wet ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can result in a dense cake texture.; Bake Divide the batter evenly between the two prepared cake tins. Tap the tins lightly on the counter to release any large air bubbles. Bake in the preheated oven for 30 to 33 minutes, or until a toothpick inserted into the center comes out clean.; Cool Cakes Once baked, let the cakes cool in the tins for about 20 minutes before turning them out onto a wire rack to cool completely. ;Prepare Pineapple Cake Filling While the cakes are cooling, make the filling. In a saucepan, combine the canned crushed pineapple, sugar, cornstarch, milk, and fresh lemon juice. Stir the mixture well and place it over medium heat. Continuously stir until the mixture thickens. It may look like it’s curdling at first, but it will come together once the cornstarch activates. Once thickened, remove the saucepan from the heat and add the cold cubed butter. Stir until the butter is melted and fully incorporated. If you want a bright, cheerful color, add a drop of yellow gel food coloring and stir to combine. Transfer the filling to a bowl and set it aside to cool. Prepare Pineapple Whipped Cream Frosting In a large bowl, combine the cold mascarpone, icing sugar, and vanilla extract. Mix on low speed for about 10 seconds, then increase the speed to medium-high and beat until the mixture is smooth and well combined. Add the cold whipping cream and mix on low for another 10 seconds before increasing to medium-high speed. Continue mixing until stiff peaks form. Once the frosting is whipped to perfection, gently fold in the crushed pineapple, being careful not to overwork the mixture. ; Assemble the Cake If desired, trim off any caramelized edges from the top, bottom, and sides of the cake layers. Level the tops of the cakes if they have domed slightly. Place the first cake layer on a cake stand or plate. Spread a generous amount of the pineapple whipped cream frosting on top, ensuring it covers the entire surface. Using a piping bag, pipe a border around the edge of the cake layer to hold in the pineapple filling. Add half of the cooled pineapple filling inside the border. Place the second cake layer on top and cover the top and sides with the remaining frosting. ;Decorate Pipe a decorative border around the edges of the cake, and fill the center with the remaining pineapple filling. You can garnish with additional crushed pineapple or fresh fruit if desired.
Tips
- For extra moisture: If you prefer a richer flavor, substitute part of the vegetable oil with melted butter. This will give the cake a more buttery taste while maintaining its moist texture.
- Make ahead: You can prepare the pineapple filling and frosting a day in advance to save time. Simply store them in the refrigerator until ready to use.
- Cake flavor: The lemon juice adds a refreshing tang that complements the sweetness of the pineapple. Don’t skip it—it balances the flavors beautifully.
- Piping frosting: If you’re not confident with a piping bag, you can use a spatula to spread the frosting instead.
Serving Suggestions
This pineapple cake is a showstopper for any occasion, from birthdays to holiday gatherings. Serve it chilled or at room temperature, and pair it with a light fruit salad or a refreshing glass of iced tea. It also goes wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 3 months. To freeze, wrap the cake layers tightly in plastic wrap and foil, then place in a freezer-safe bag. When ready to enjoy, thaw in the refrigerator overnight before assembling and serving.
FAQ
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you’ll need to crush it and remove any excess moisture to avoid making the cake too soggy.
Can I make this cake without mascarpone?
If you don’t have mascarpone, you can use cream cheese or a combination of heavy cream and sour cream for a similar texture.
How can I make the cake less sweet?
You can reduce the amount of sugar in both the cake batter and the filling if you prefer a less sweet dessert.
Conclusion
The Best Pineapple Cake is a delightful dessert that combines the tropical flavors of pineapple with rich, creamy layers of filling and frosting. Perfect for summer gatherings or special occasions, this cake is sure to impress your guests. With its tender cake layers, vibrant filling, and indulgent frosting, it’s a dessert that’s as beautiful as it is delicious. Enjoy every bite of this sweet, tropical treat
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🍍 The Best Pineapple Cake 🍍
Description
A tropical delight with moist pineapple-infused cake layers, rich pineapple filling, and a luscious mascarpone whipped cream frosting, perfect for any celebration.
Ingredients
• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups white granulated sugar
• 3 large eggs, room temperature
• 3/4 cup vegetable oil
• 2 1/2 cups canned crushed pineapple in pineapple juice
• 1 tsp vanilla extract
• 1 1/2 tbsp fresh lemon juice
For the Pineapple Filling:
• 3/4 cup canned crushed pineapple in pineapple juice
• 1/4 cup white granulated sugar
• 1/4 cup cornstarch
• 3/4 cup full-fat milk
• 1 tbsp fresh lemon juice
• 1/4 cup unsalted butter, cold and cut into cubes
• 1 drop yellow gel food color (optional)
For the Pineapple Whipped Cream Frosting:
• 1 cup mascarpone, cold
• 1/2 cup icing sugar
• 1 tsp vanilla extract
• 1 1/2 cups whipping cream, cold
• 1/2 cup canned crushed pineapple (excess juice removed)
Instructions
1️⃣ Preheat the oven to 320°F (160°C) with the fan on. Grease and line two 8-inch cake tins with parchment paper.
2️⃣ Sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3️⃣ In a large bowl, whisk together sugar, eggs, vegetable oil, crushed pineapple (with juice), vanilla extract, and lemon juice.
4️⃣ Fold the dry ingredients into the wet mixture until just combined.
5️⃣ Divide the batter evenly between the two prepared cake tins. Bake for 30-33 minutes, or until a toothpick comes out clean.
6️⃣ Let the cakes cool in the tins for 20 minutes, then transfer to a wire rack to cool completely.
For the Pineapple Filling:
7️⃣ Combine crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan. Heat over medium, stirring constantly until thickened.
8️⃣ Remove from heat, add cold butter, and stir until melted. Add food color if desired. Set aside to cool.
For the Pineapple Whipped Cream Frosting:
9️⃣ Whisk together mascarpone, icing sugar, and vanilla extract. Add whipping cream and beat until stiff peaks form. Gently fold in the crushed pineapple.
Assembly:
🔟 Trim the cake layers if needed, and place the first layer on a cake stand. Spread frosting on top and pipe a border to hold in half of the pineapple filling.
1️⃣1️⃣ Place the second cake layer on top and cover with frosting. Pipe a border and fill with the remaining pineapple filling.
Enjoy your delicious tropical pineapple cake!