pineapple cake recipe

The Famous Hummingbird Cake! A very popular soft and moist cake with pecans, bananas, pineapples, and a delicious frosting too!

Hummingbird Cake

/ 235 ml sunflower oil

flour

/ 250 g white sugar

cinnamon

tsp baking soda

eggs beaten

/ 110 g chopped pecans plus extra to decorate

/ 170 g cream cheese

tbsp butter

tsp vanilla extract

/ 420 g confectioners sugar

Preheat oven 350F or 180C or Gas 4

Grease three 9 x 13 inch(23 cm) layer...

Grease three 9 x 13 inch(23 cm) layer cake pans

Stir flour, sugar,cinnamon and baking soda in a...

Stir flour, sugar,cinnamon and baking soda in a large bowl. Add the beaten eggs, oil, pecans, bananas, pineapple with the juice and stir until evenly well mixed.

Divide the batter among the pans spreading evenly

Bake in preheat oven for about 25 minutes

Remove and let cool down

Prepare the frosting by beating together cream cheese,...

Prepare the frosting by beating together cream cheese, butter and vanilla,...then add the sugar

Sandwich the cake together with half of the...

Sandwich the cake together with half of the frosting, spread the remaining over the cake and decorate with pecans,....

Southern Pineapple Cake is amazingly moist and delicious. It’s so easy to make and even easier to eat! A simple, moist from scratch pineapple cake studded with pecans and coconut. Topped with a scrumptious pecan coconut frosting.

Southern Pineapple Cake

For the Cake:

all-purpose flour

sugar

baking soda

eggs

vanilla

For the Topping:

butter

evaporated milk

pecans

coconut flakes

Preheat oven to 350 degrees.

Grease or spray with baking spray a 13...

Grease or spray with baking spray a 13 x 9 -inch baking dish. In a large bowl mix together flour, sugar, baking soda, eggs, vanilla and crushed pineapple (with juice) and beat until well combined.

Pour batter into prepared pan and bake 40-45...

Pour batter into prepared pan and bake 40-45 minutes or until golden brown.

While cake is baking, heat butter, evaporated milk,...

While cake is baking, heat butter, evaporated milk, vanilla, and sugar in a medium-sized saucepan until it begins to boil over medium-high heat.

Stir in pecans or walnuts and coconut and...

Stir in pecans or walnuts and coconut and continue cooking on medium heat about 5 minutes, stirring constantly.

The mixture will thicken slightly.

Removed baked cake from oven and poke holes...

Removed baked cake from oven and poke holes all over the top using a wooden chopstick or the tines of a large serving fork.

Spread topping evenly over top of warm cake...

Spread topping evenly over top of warm cake and let cool.

Slice and serve!

https://mediavine-res.cloudinary.com/video/upload/dqdrt7yfjbjfrrbvawrj.mp4

Super easy Vegan pineapple and lime cake, gluten free, dairy free and of course egg free.

Gluten Free Pineapple and Lime Cake

pineapple

lime

vegetable oil

gluten free self raising flour

sunflower spread

icing sugar

These Taiwanese Pineapple Cakes are mini morsels of sweet, jammy pineapple encased in a buttery shortbread cookie. 

Taiwanese Pineapple Cakes (Feng Li Su) 鳳梨酥

454 g candied winter melon

g all-purpose flour

almond flour

dry milk powder

130 g salted butter (room temperature)

g icing sugar

vanilla extract

Place the diced pineapple and winter melon into a food processor or blender.

Process or blend it until becomes a very fine texture.

Transfer the mixture into a wok or large pot and cook, stirring over medium-low heat, until it becomes a very thick and dry paste, about 60 minutes.

The mixture will become thick, and dark yellow/golden in colour.

Remove from heat, transfer to a container and cool the pineapple filling.

Cover and chill in the fridge or freezer until ready to use.

Form the filling by scooping pineapple paste with a melon baller or teaspoon and roll it into a ball, about 17g per filling. Place onto a plate and set aside.

Make the pineapple filling:

In a bowl, whisk together together the all-purpose flour, almond flour and milk powder. Set aside.

In a stand mixer bowl fitted with a paddle attachment, cream the butter and icing sugar until light and fluffy.

Add in the egg yolk and vanilla and beat until just combined.

Pour the all-purpose flour, almond flour and milk powder into the butter mixture and combine until a dough is formed. Be sure not to over mix.

Note: Check the mixture to see if it will hold together by clumping a bit of dough in your hand. If it sticks together, it&#39;s good to go. If it&#39;s too crumbly, add in a little extra butter or egg yolk to the mixture and test again.

Divide the dough and form into two long logs and wrap with plastic wrap.

Chill the dough in the fridge for 30 minutes.

Make the pastry dough:

Divide the dough into 18g pieces (about 24-26) and form each piece into a ball.

Place the dough in between a large piece of plastic wrap, folded over.

Flatten the dough with your palm and with a rolling pin, roll each ball into a disc.

Place a ball of pineapple filling in the centre of the dough, and with the plastic wrap, gather up the dough, pressing it gently to cover the filling and seal.

Gently form the filled dough between the palm of your hands into a round ball.

Place the dough into a 50g mooncake mold and press firmly flat into it.

Invert the plunger to imprint the shape and release onto a parchment lined baking sheet.Note: if the dough is a little sticky, dust the mooncake mold with a little flour prior to adding the dough.

Repeat with the remaining pineapple cakes.

Preheat oven to 325°F/163°C.

Bake the pineapple cakes at 325°F/163°C for 22-25 minutes.

Cool the pineapple cakes completely on a wire rack.

Store in an airtight container at a cool room temperature for up to 1 week.

Assemble:

When your sweet tooth is calling you and you can’t decide what it is you want, try making this Moist Pineapple Cake. The flavor is refreshing, sweet and truly tasty. This moist cake makes your mouth water by the smell alone, and then when you take a bite, it is unbelievable. The joy of making this cake is when you begin to smell the aroma when it is in the oven. Waiting is not on your agenda, but you know you must let it bake.

Moist Pineapple Cake

Can of crushed pineapple undrained

C. All purpose flour

½ C. Sugar

Large eggs

Baking soda

Cream cheese softened

C. Powdered sugar

Vanilla extract

Tbsp. Milk

Preheat the oven to 350 degrees.

In a mixing bowl, beat together the ingredients for the cake until well combined.

Pour the batter into a well-greased 9x13 baking dish.

Bake for 30-35 minutes until browned and cooked through.

Let the cake cool for 15 minutes.

Mix together the ingredients for the icing until smooth and creamy.

Spread the icing over the warm cake and let cool before serving.

Enjoy!

This super moist pineapple cake recipe is the best I&#39;ve ever had (and I don&#39;t use the word &#39;best&#39; lightly)! It&#39;s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped cream. It may sound fancy and complex, but trust me when I say that each element of this cake is SO EASY to make!

The Best Pineapple Cake

flour (plain, all purpose flour)

cornstarch (also known as cornflour in some countries)

tsp baking powder

½ tsp baking soda

salt

white granulated sugar

unflavoured vegetable oil (I use canola oil)

vanilla essence/extract

lemon juice

cornstarch

milk (full fat)

unsalted butter

drop yellow gel food colour (OPTIONAL (see note 4).)

whipping cream (cold, minimum fat percentage of 34%)

Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don&#39;t have a fan function) and grease two 8 inch cake tins (I use my homemade cake release). Also line the bottom as this cake is prone to sticking to the bottom of the cake tin.

Sift together the flour, cornstarch, baking powder, baking soda and salt. Using a whisk or fork, mix until well combined. Set aside for now.

In a large bowl combine the white sugar, eggs, vegetable oil, crushed pineapple, vanilla and lemon juice. Using a whisk, mix until well combined and no lumps remain.

Add the dry ingredients into the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.

Evenly distribute the batter into the two cake tins. Drop the cake tins lighly on the counter to remove any large air bubbles and bake for 30-33 minutes or until a toothpick comes out clean.

Once baked, allow them to cool in the cake tins for about 20 minutes, and then turn them out onto a wire rack to completely cool before frosting.

Pineapple Cake

While the cake is baking, make the pineapple filling. In a saucepan combine crushed pineapple, white sugar, cornstarch, milk and lemon juice. Mix everything well and then place it over a medium heat, continously mixing until it becomes thick in consistency. It may look like the filling is curdling as it&#39;s heating up, but don&#39;t worry it will come together once the cornstarch is activated.

Once thick, take it off the heat immediately and add in the butter and gel colour (if you&#39;re using it). Stir until the butter is completely melted and incorporated. Transfer to a bowl and set aside to cool.

Pineapple Cake Filling

Prepare the whipped cream once everything is cool and the cake is ready to assemble. Before beginning, your mascarpone and whipped cream should be cold.

In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined. If using a stand mixer use the whisk attachment.

Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don&#39;t want to overwhip the cream.

To finish, add in the crushed pineapple, and using a spatula, gently fold it in until just combined. The frosting is now ready to use.

Pineapple Whipped Cream Frosting

OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. Also level the tops if the cake layers have a slight dome.

Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in the pineapple filling. Fill the middle with half of the pineapple filling.

Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides.

For the top, pipe a decorative border around the top edges (I like to use a 1A piping tip - see video for demonstration) and then fill the middle with the remaining pineapple filling. Enjoy!

Assembly

https://www.youtube.com/watch?v=6eu4Dq0_yJs

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This super moist pineapple cake recipe is the best I’ve ever had (and I don’t use the word ‘best’ lightly)! It’s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped cream frosting. It may sound fancy and complex, but trust me when I say that each element of this cake is SO EASY to make!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Pineapple Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢1¼ cups (250 g) white granulated sugar
▢3 large eggs - room temperature. I use size 7 eggs
▢¾ cup (160 g) unflavoured vegetable oil - I use canola oil
▢2½ cups (566 g) canned crushed pineapple - in pineapple juice (not syrup). 20 oz can in the US.
▢1 tsp vanilla essence/extract
▢1½ tbsp (20 g) fresh lemon juice

Pineapple Cake Filling
▢¾ cup canned crushed pineapple - in pineapple juice (not syrup).
▢¼ cup (50 g) white granulated sugar
▢¼ cup (25 g) cornstarch
▢¾ cup (175 g) milk - full fat
▢1 tbsp (15 g) fresh lemon juice
▢¼ cup (56 g) unsalted butter - cold and cut into cubes.
▢1 drop yellow gel food colour - OPTIONAL (see note 4 on blog post).

Pineapple Whipped Cream Frosting
▢1 cup (225 g) mascarpone - cold. See note 1 on blog post if you don't want to use mascarpone.
▢½ cup (55 g) icing sugar - also known as powdered sugar or confectioners sugar
▢1 tsp vanilla essence/extract
▢1½ cups (335 g) whipping cream - cold, minimum fat percentage of 34%
▢½ cup (112 g) canned crushed pineapple - with the excess pineapple juice removed (see note 2 on blog post).

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Thanks for watching!

This super moist PINEAPPLE CAKE recipe is the BEST I've ever tried!

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The most viewed pineapple cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hummingbird Cake

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Taiwanese Pineapple Cakes (Feng Li ...

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The Best Pineapple Cake

The most viewed pineapple cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine