Pineapple Cake

Serves 4

60 mins

420 Kcal

Pineapple cake is an exquisite and delicious tropical dessert, combining the sweetness of pineapple and the slight tartness of acidity to bring out the great softness and moistness of the cake. Fresh or canned pineapple works perfectly, often refreshing each bite with its flavour. It begins as a simple cake batter, using flour, sugar, eggs, and butter, all of which have been creamed together until light and fluffy. The batter then includes juice and crushed pineapples for their moisture and flavour. For variety, some recipes include a hint of coconut or vanilla to cut the taste of the pineapple. After baking until golden brown and springy, the cake is cooled and often frosted with whipped cream or buttercream icing and pineapple juice for increased flavour. Adding toasted coconut flakes or chopped nuts makes it look appetizing. The recipe of Pineapple cake is a delight for the palate and also a feast for the eyes, adorned by pineapple slices or maraschino cherries. Such cake is best enjoyed during special occasions, summer get-togethers, or as a great dessert any day. It's light and fresh taste makes it a favourite of fruit cake, providing a sweet escape from the cold to the tropical paradise with every slice. Whether it is for a birthday bash or family gathering, the pineapple cake recipe is sure to make an impression through its vibrant flavour and moist texture.

Ingredients required for Pineapple Cake

1 cup (finely chopped) pineapple
2 large eggs
120 ml milk
50 gms unsalted butter (for frosting)
200 gms cream cheese
1/2 tsp baking powder
1/2 tsp baking soda
150 gms sugar
1 tsp vanilla extract

Cooking steps for Pineapple Cake

1
To bake an excellent pineapple cake inside a box, first prepare your oven at 180 C or 350 F. This ensures the cake is perfectly baked through.
2
Meanwhile, prepare your 23 cm or 9-inch round cake pan and grease it with butter or oil so your cake will not stick inside. For much better security, apply parchment paper in the bottom part. That way, you will find it easy to remove the cake after baking.
3
Mix 200 gms of all-purpose flour with 1 Tsp of baking powder and 1/2 Tsp of baking soda in a medium mixing bowl. Dry ingredients do the main work of your cake for its shape and rising. Stir well and keep this bowl aside.
4
Suckle 100 gms of softened unsalted butter in a large bowl and 150 gms of granulated sugar. Beat these with an electric mixer or a hand whisk for light and fluffy, which takes around 3-5 minutes to incorporate air into the batter, and that is what makes something light.
5
Once fluffed, add two large eggs to the butter mixture, beating well after each addition. This will give you a good, smoothy, cohesive batter. In goes 1 Tsp of vanilla extract for enhanced flavour since vanilla pairs perfectly with the pineapple.
6
Add the flour mixture to the wet ingredients gradually, alternating with 120 ml of milk. Begin and end with the flour mixture; mix to combine so as not to overwork the batter.
7
Add 1 cup finely chopped pineapple, fresh or canned, well-drained. Moisture and tropical flavour are added. Mix to pour the batter into the prepared cake pan and smooth it out.
8
Bake for 30-35 minutes, or test for doneness by inserting a toothpick in the centre; it should come out clean. Let cool in pan on a wire rack for 10 minutes, then carefully lift out of pan and transfer to the rack to completely cool.
9
For the frosting, whip together 200 gms of softened cream cheese and 50 gms of softened unsalted butter until well combined and smooth. Gradually sift 100 gms of powdered sugar and 1 Tsp of vanilla extract and whip them together in a well-combined and fluffy manner.
10
Spread the cream cheese frosting evenly over the top of the cake with a spatula. Pineapple slices or pieces might be made for an attractive presentation. So, this pineapple cake is ready to be served, and it's full of tropical flavours that impress anyone at your party or dessert. Enjoy this lovely dessert for a birthday, anniversary, or to indulge in something sweet. Moist cake and creamy frosting have made this a favourite of pineapple lovers and dessert people worldwide.

Shop Ingredients

Baking Powder (1/2 Tsp)

Cream Cheese (200 gms)

180

359

710

Unsalted Butter (for Frosting) (50 gms)

564

530

442

120

240

Baking Soda (1/2 Tsp)

Sugar (150 gms)

239

101

225

291

Milk (120 ml)

Eggs (2 large)

119

124

227

149

340

252

FAQs

Can I use canned pineapple instead of fresh pineapple in the recipe of pineapple cake?

Yes, you can even use canned pineapple. Just drain the canned pineapple as much as you possibly can because canned pineapple is soggy, and you want to avoid that in your cake. Canned pineapple is convenient, easier to use, and sweeter than fresh pineapple if you use it in this recipe. However, if you want to taste the juice of the pineapple and a more robust flavour, then fresh is your best choice.

How can I store leftover pineapple cake?

When storing leftover pineapple cake, first make sure that it cools completely. Pack the cake in an airtight container for freshness. If you haven't frosted the cake, cover it with plastic wrap and pack it into the container. If you have frosted the cake, refrigerate it to keep the frosting of cream cheese from running and preserve freshness for longer. Leftover cake can be stored in the refrigerator for 3 to 5 days. If you want to keep it even longer, freeze just one or several portions. Wrap each in plastic wrap, then put the slices into a freezer-safe container. Bake the cake in the fridge once thawed before you bake it.

Can I make the cake ahead of time?

Absolutely! You can also prepare the pineapple cake a day ahead. Bake the cake, let it cool completely, and wrap it tightly in plastic to keep it moist. Then, store it overnight at room temperature. It does freeze well if you need to make it that far ahead before frost. This can be prepared beforehand, saving you prep time for your event. You can thaw it in the fridge and then frost it with cream cheese frosting before serving.