Pineapple Cake Recipe

This Pineapple Cake Recipe will soon become a family favorite, perfect for celebrating the best of life’s special moments.

Pineapple Cake Recipe

The salty air wafted through the screened back door and marked another warm summer day at Folly. Family was gathered at our beach to celebrate another milestone. Food was being prepared in the muggy kitchen by many hands. Sweet and savory aromas mixed with the salty breeze.

Barely able to see over the counter top, the cake was right there, just within arm’s reach. Frosting effortlessly applied with a butter knife as if it had been done a thousand times. A quick sneak of a taste may go unnoticed if I moved quick enough. A small fingertip amount would hardly be missed. Perhaps a second or third for good measure? It was white, the frosting. Maybe cream cheese, or a simple vanilla buttercream? I don’t remember, and it didn’t much matter to me. It was all the same sweet goodness in my book.

As a child a homemade cake with homemade frosting was magical. A bowl of ingredients mixed, divvied up into pans, followed by a brief stay in a hot oven to emerge as cake was amazing. As an adult it still is. How such basic ingredients can become so wonderful when combined just the right way. It really is like magic.

Pineapple Cake RecipePineapple Cake Recipe Pineapple Cake RecipePineapple Cake RecipeThis Pineapple Cake is no exception to the magic flour, sugar, and eggs create. My husband, who is not much of a fan of overly sweet desserts, was a big fan of this cake. Not too sweet and so fluffy, this Pineapple Cake is perfectly balanced. The pineapple isn’t overwhelming. It’s subtle. Just right, in fact. Pair this fluffy cake with an equally fluffy frosting, like an easy 7-Minute Frosting, topped off with toasted coconut for a bit of texture, and, of course, one of the pineapple’s favorite flavor friends.

Pineapple Cake Recipe

Enjoy!

5.0 from 1 reviews
Pineapple Cake Recipe
 
Author:
Ingredients
  • 2½ cups sifted cake flour (sifted before measuring)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup pineapple juice
  • ¾ cup drained, crushed pineapple
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 1 cup sugar, divided
  • 3 large egg yolks
  • 3 large egg whites
Instructions
  1. Preheat oven to 350-degrees F. Lightly grease and flour two 9-inch round cake pans.
  2. Sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together pineapple juice, crushed pineapple and vanilla extract.
  4. In a separate large mixing bowl, cream butter and ¾ cup sugar together until fluffy. Add egg yolks one at a time, beating after each addition until smooth.
  5. Alternate adding the sifted dry ingredients with the pineapple juice mixture into the butter/sugar mixture, beating after each addition until smooth.
  6. In a separate bowl, beat egg whites until stiff. Gradually add in remaining ¼ cup sugar, beating until combined.
  7. Fold beaten egg whites into batter.
  8. Divide batter between the two prepared 9-inch round cake pans. Bake at 350°F for 30 minutes, or until cake tester comes out clean.
  9. Let cake layers cool in pans for about 10 minutes, then carefully transfer to cooling racks until cool.
Notes
Makes 2 round 9-inch layers.

Frost with easy 7-Minute Frosting.

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Comments

  1. 5

    says

    I am drooling over this cake. I keep coming back to your page so I can stare at the pictures. I already made my hisband get me crushed pineapple, and I’m gonna use my go-to fluffy frosting which is cream cheese based. But there is a small snag. We both despise coconut. It looks absolutely beautiful on top, but I can’t stand the stuff. I am thinking slivered toasted almonds instead. What do you think?

  2. 7

    says

    I used to be a strictly vanilla cake birthday style when it came to dessert but lately i can’t get enough of hummingbird cakes, lemon cakes, and now it looks like pineapple cake!

  3. 8

    Christie - Food Done Light says

    Wow oh wow. I have got to make this cake for my Mom. She will absolutely adore it. I will too. I know we will all be fighting over licking the bowl.

    • 12

      says

      Hello Kathleen,

      Hmmm … without knowing the particular ingredient brands you used, I can’t tell you what may have gone wrong. I’m sorry you had trouble with it. It’s a lovely cake!

  4. 13

    Megan says

    I just made this recipe as cupcakes. I got 22 cupcakes and baked for 20 minutes. They look great, but I will have to wait till the event tomorrow to let you know how they taste! I won’t have time to prepare and do the 7 minute frosting, so I’ll be doing a basic cream cheese frosting (going light on the sugar bc it’s for kids).

    Do you think the recipe would work well in the “doll skirt” pan for making a doll cake?

      • 15

        Megan says

        Well, I did the cupcakes with a pineapple glaze and a cream cheese frosting (I added pineapple juice to it but couldn’t taste it). They were really good! I’ve done the doll cake – it filled up about half of the dome and didn’t rise to the top, but I’m using a Dora topper that’s a little smaller than the normal doll toppers, so proportionally it looks pretty good. The cake itself looks good, and the rounded part I cut off to make it flat tasted good! :) Planning on doing a coconut flavored buttercream frosting.

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