Pineapple Cake Recipe
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This Pineapple Cake Recipe will soon become a family favorite, perfect for celebrating the best of life’s special moments.
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.
This 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
Pineapple Cake Recipe
This Pineapple Cake Recipe will soon become a family favorite, perfect for celebrating the best of life’s special moments.
Ingredients
- 2 1/2 cups sifted cake flour (sifted before measuring)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pineapple juice
- 3/4 cup drained, crushed pineapple
- 1 teaspoon vanilla extract
- 1/2 cup butter at room temperature*
- 1 cup sugar, divided
- 3 large egg yolks
- 3 large egg whites
Instructions
- Preheat oven to 350-degrees F. Lightly grease and flour two 9-inch round cake pans.
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together pineapple juice, crushed pineapple and vanilla extract.
- In a separate large mixing bowl, cream butter and 3/4 cup sugar together until fluffy. Add egg yolks one at a time, beating after each addition until smooth.
- Alternate adding the sifted dry ingredients with the pineapple juice mixture into the butter/sugar mixture, beating after each addition until smooth.
- In a separate bowl, beat egg whites until stiff. Gradually add in remaining 1/4 cup sugar, beating until combined.
- Fold beaten egg whites into batter.
- Divide batter between the two prepared 9-inch round cake pans. Bake at 350-degrees F for 30 minutes, or until cake tester comes out clean.
- 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.
* Butter should be at room temperature. NOT melted, but soft to the touch.
My son loves pineapple so I searched for a pineapple cake recipe for his birthday cake. This recipe was easy to follow, but I only used a total of one half cup of sugar. I used a whipped cream frosting. The cake was delicious!! My son said this recipe is a keeper. Thank you!
Can you tell me the amount of ingredients needed for a single layer cake
This cake turned out to be too dry. Maybe it needs more butter? Maybe I mixed it too long. I’m not sure. The end result was a disappointment.
Does the cake need to be refrigerated?
Although not require, I do usually do refrigerate this cake.
The recipe doesn’t say the butter should be at room temp, but I assume it should be?
Yes, you are right, Jen. I edited the recipe to make that clear. Thank you for pointing that out. Good catch!
My baking skills are mediocre at best, but I tried this cake today and it turned out perfect!
I had the same issue of very dense, scone like batter that I couldnt fold my eggs into. I added an extra egg, 1/2 tsp more baking powder and an extra 1/2 cup of pineapple juice. That seemed to do the trick nicely and the cakes came out great.
If I wanted to turn this cake into a 6 inch cake how much frosting would I need?
Can this cake recipe be used for making a Pineapple Upside Down Cake….arrange pineapple slices and cherry at the base and use this cake batter to pour on top? Regular upside down cake batter is too plain usually….
I haven’t tried that yet, so I cannot say for sure that it will work. If you try it, let me know how it goes.