Pineapple Cake
Pineapple Cake – seriously moist, homemade pineapple cake made from scratch with pineapple juice and bits and a kiss of lemon. So easy to make and you’ll love it with or without the vanilla frosting!
The mood here in L.A. has been gloomy due to the cold season. As much as I enjoy my hot cocoa, chocolate cakes and brownies, I still miss the whole summer and spring flavors in my mouth. Actually, this pineapple cake here can be easily enjoyed any time of the year. But if you’re missing the tropical vibes of summer this time of the year like I do, this cake here is a great remedy. After all, cakes are the best medicines. Errr…did I just say it right?
Easy Pineapple Cake Recipe
Layered cakes are a bit of a work and so as filling cake. This pineapple cake here is probably one of the simplest cake you’ll ever bake which is good for lazy bed weather days.
You only need pantry staple baking ingredients like butter, eggs, all-purpose flour, baking soda and the likes – you know, easily recognizable ingredients that are newbie-friendly. So cast all those fears aside and let’s start BAKING!
This pineapple cake recipe starts with creaming the butter and sugar until light and fluffy to incorporate more air in the batter. Then you stir in the eggs one at a time and adding a tablespoon of flour with the last egg to prevent the batter from curdling (or form into lumps).
After which, you mix in the other ingredients into the batter starting with the all-purpose flour, baking soda (which is different from baking powder), nutmeg, lemon zest and vanilla extract. Mix well until fully incorporated. You may add some pineapple juice from the canned and drained crushed pineapple at this point, if you want a more dominant pineapple flavor.
Lastly, you stir in the the crushed pineapple bits into the batter. Some recipes also add shredded coconut for more texture and flavor. But I think I may have to settle down with all-pineapple for now. Transfer the batter into the pan and it’s now ready for baking, baby! Yes, pretty easy, although you need to use a hand mixer in this case.
You can stop right there and enjoy those beautiful glistening browned pineapple cake OR go for a finishing touch with a vanilla frosting.
Slice them into bite-sized pieces when serving during a party or go for a big squares like I do and topped them with pineapple slices. Yum Yum!! These are just like tropical island in my mouth. Gosh!! I’m honestly missing the sunny L.A.!
Pineapple Recipes
Even if pineapples are best enjoyed during summer, it sure is fun to serve during cold winter months. They are a great variation to the usual chocolate and mint flavors during this season. So, if in case you want to experience more pineapple flavors this holiday, you can always count on me ’cause I got more pineapple baked recipes for you to choose from. Drum roll please….
- Pineapple Upside Down – spiced with rum , nutmeg and fortified with ground almonds. One of my holiday faves!
- Banana Pineapple Bread – okay..this is more like a great holiday breakfast but hey this could also double up as a cake 😉 )
- Pineapple Empanadas – a sweet version of your favorite savory empanada filled with pineapples instead and topped with caramel or cinnamon sugar that are highly addictive
- Carrot Pineapple Cake – moist cake loaded with fresh grated carrots and crushed pineapple, all topped off with a silky smooth cream cheese icing and toasted coconut flakes
I could go on, but I think these five are already good enough. Grab yourself some stretchy pants ’cause we aren’t gonna hold back those carb-intake. 😉
Ultra decadent, fluffy and moist pineapple cake that is swoon-worthy in every bite. I highly recommend adding the pineapple juice though to elevate the flavor. Go easy with the frosting and make sure it doesn’t overpower the cake itself. And of course, enjoy!
Pineapple Cake
Ingredients
- 4 ounce unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 1 teaspoon vanilla extract
- 20 ounce crushed pineapple
CREAM CHEESE FROSTING
- 4 ounce unsalted butter, softened
- 8 ounce cream cheese softened
- 4-6 cups powdered (icing)sugar
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 160°C/325°F. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside.
- Sieve crushed pineapple from juice and reserve juice (you should have a little over 3/4 cup drained).
- Using a hand mixer cream together butter and sugar mixture until it’s fluffy and starting to look white, about 3-5 minutes.
- Stir in the eggs, a one at a time,beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
- Mix in flour ,baking soda, nutmeg, lemon zest, and vanilla extract into the batter,–until fully absorbed by the mixture. You may add some pineapple juice.
- Next Stir in crushed pineapple. Stir well until everything is fully combined. Add more pineapple juice(I usually use about 1/2 cup or less) , scrape down the sides of the mixing bowl.
- Pour batter into prepared baking dish and spread into an even layer.
- Bake at 325 until a tester inserted into the center comes out clean, 30 – 35 minutes. Remove from the oven and let it cool completely before frosting .
Cream Cheese Frosting
- Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
- Gradually sieve in powdered sugar, mix as you go along until smooth.
- Frost cake , top with fresh pineapple, if desired
Nutrition Information:
How to Make Pineapple Cake
Pre-heat the oven to 160°C/325°F. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside. Sieve crushed pineapple from juice and reserve juice (you should have a little over 3/4 cup drained). Using a hand mixer cream together butter and sugar mixture until it’s fluffy and starting to look white, about 3-5 minutes.
Stir in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
Mix in flour and baking soda.
Followed by nutmeg, lemon zest, and vanilla extract into the batter. Combine until fully absorbed by the mixture.
You may add some pineapple juice.
Next stir in crushed pineapple. Stir well until everything is fully combined. Add more pineapple juice, scrape down the sides of the mixing bowl.
Pour batter into prepared baking dish and spread into an even layer. Bake at 325 until a tester inserted into the center comes out clean, 30 – 35 minutes. Remove from the oven and let it cool.
I appreciate the recipe. I’m currently living in the Philippines and I used fresh pineapple. For my family, everything was too sweet. I think the cake part was too sweet because Philippine pineapples are pretty sweet. The frosting also yielded more than double the frosting we feel like this needed. None the less it got eaten!
Thanks again for the share!
Matt
What an amazing pineapple cake my first time and I will make it again
Is so yummyyyy
So happy to hear this . Glad it worked out well.
I tweaked the recipe a bit – used fresh chopped pineapple and 3/4 cup sugar syp, and reduced the granulated sugar to 1 cup, ground.
The cake turned out superbly moist and delicious, though a little too sweet for my taste. Will reduce the sugar furthar next time.
Overall a very good, easy recipe – thank you !!
Yummy!! Now I am salivating! I am glad it turned out great for you, Meenakshi. Thanks for the feedback :)!
I cut down the sugar to 1 cup and used crushed tinned pineapple , itvwas delicious albeit a bit sweet . Didn’t need icing . Could i substitute apple , again I have tinned pie apple ?
Yes, you can :)!
Delicious and simple cake. The texture is divine! Never thought pineapple would go so well in a cake. Discovered your lovely recipe during the current lockdown. Thank you for bringing a little joy and sweetness at this time. Stay well and safe.
Thank you for the sweet words, Cece. I’m happy that you tried this cake coz pineapples are really a gem! 😉 Keep safe and be healthy!
Hi my cake is burned from top and taking ages to cook.
I put everything according to the receipt and baking at 200 temp in oven
Hi Pooja. So sorry to hear you had trouble making this Pineapple Cake. I wouldn’t know what could have gone wrong. Maybe check your oven settings again. Also, is the 200 temperature you refer to in Fahrenheit (°F) or Celsius (°C)?
I made this cake using white Spelt flour and coconut sugar, but only put in 300g and think it could have got away with less. Possibly because I used fresh pineapple. It is so delicious even without icing thank you for this idea!! Oh yes and I baked it in cast iron pan as I had nothing big enough and it didn’t even stick :-).
Thank you for sharing, Katrina. This is one of my favorite easy cakes.
Hi, Imma can I cover the pinapple cake with fondant decoration. Thanks
Hi. You can with fondant toppers. But as for the frosting, this pineapple cake pairs well with cream cheese or whipped cream frosting.
I don’t have access to canned pineaaple. Can I use fresh pineapple, like chopped on roughly crushed?
Yes you sure can.
Hello,
Planning to make this cake with fondant icing. Will it stay good at room temperature for 2 days? Please respond
Hi. As far as I know if your cake has fresh fruit in it, it’s advisable that you wrap it tightly with a plastic wrap after it cooled down and store in the fridge. This is also a must especially during hot and humid days during the summer months.
I want to make a cake for my husband on our anniversary. this is our second anniversary and I want to make him happy with my baking. Pineapple is his favorite Flavor so… i will make this cake.
Happy anniversary, guys. Hope you’ll enjoy this one! You can also check out this Pineapple Upside Down Cake here >> https://www.africanbites.com/pineapple-upside-down-cake/ . Please do let me know how it turns out for you. Enjoy!
I want to make this cake for my daughter’s birthday. I’m an amature baker, hence, this question; can I use a bundt cake pan instead?
Hi Vina,
I haven’t tried it in a bundt pan. But I don’t see why not.
Such a yummy cake! Moist and tasty. More icing than I needed…it doesn’t need to be too thick. Will definitely make again, thank you!
Glad you like it. I just added this one too for this week’s baking. Thank you for dropping by!
Made this cake for Christmas Day dessert and what a big hit!
Yaaay! Glad it turned out well for your Chelly. Happy holidays!