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Pineapple cake is a delicious dessert. Its light and fluffy texture with refreshing taste brings a certain twist to the dessert. It’s a unique tasting cake that is not very common. This cake can be made with a few basic ingredients—most of which you probably have in your pantry—and some simple steps.
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- 1 1 / 2 cups (300 g) granulated sugar
- 1 1 / 2 teaspoon baking powder
- 1 / 2 teaspoon baking soda
- 1 / 4 teaspoon salt
- 1 stick (113 g) softened unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 can (8 oz / 225 g) crushed pineapple
- 1 / 4 cup (60 ml) pineapple juice (from the can)
- 1 / 2 cup (60 ml) milk
Frosting
- 1 cup (250 ml) heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Shredded coconut (optional, for garnish)
Steps
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Preheat your oven to 350 °F (180 °C).
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2Prepare your cake pans. Grease and flour two 9-inch (23 cm) round cake pans.Advertisement
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3
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4Combine and whisk the dry ingredients. In a medium sized bowl, add the flour, baking powder, baking soda, and salt.
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5Cream the butter and sugar. Use a hand mixer or stand mixer to beat together the softened unsalted butter and sugar in a different bowl. Beat on medium speed for 3 to 4 minutes, or until the mixture becomes light and fluffy.
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6Add eggs and vanilla extract. Starting with the eggs, add into the wet mixture one at a time. Beat well after each addition. Stir in 1 teaspoon of vanilla extract until fully incorporated.
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7Mix the dry ingredients with the wet ingredients. In alternating additions beginning with the dry ingredients, add the dry ingredients and the milk and pineapple juice from the can to the wet mixture.
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8Mix in the can of crushed pineapple to the batter. Fold gently until fully incorporated.
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9Pour the batter evenly into the prepared cake pans.
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10Bake the cake layers for 30-35 minutes. Allow cakes to cool completely before transferring onto wire racks.
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11Prepare the frosting in a chilled bowl. Beat heavy cream using a hand mixer or stand mixer on high speed. Add powdered sugar and vanilla extract to the cream. Whip until soft peaks form.
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12Spread a layer of whipped cream frosting on top of the first cake layer. Place the second cake layer on top of the frosting, then frost the top and sides of the entire cake.
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13Garnish and serve with coconut if desired.
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Tips
- Add 1 / 2 teaspoon of coconut extract to the batter for a stronger tropical flavor.Thanks
- Substitute coconut milk for the regular milk for a richer taste and denser cake.Thanks
- If you're making whipped cream, chilling the mixing bowl and beaters beforehand can help the cream whip faster.Thanks
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Warnings
- Ensure you drain the pineapple all the way before adding it to the batter because if not it can make the cake soggy.Thanks
- Overmixing can lead to a dense, tough cake.Thanks
- Make sure the cake layers are completely cool so the frosting doesn’t slide off the cake.Thanks
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Things You'll Need
- Two 9-inch (23 cm) round cake pans
- Electric or stand mixer
- Mixing bowls (medium and large)
- Whisk or spatula
- Toothpick or cake tester
- Wire rack for cooling
- Measuring cups and spoons
About This Article
Thanks to all authors for creating a page that has been read 74 times.
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