pineapple cake recipes

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

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)

pineapple

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

RECIPE: https://cakesbymk.com/recipe/the-best-pineapple-cake/
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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!

This pineapple dump cake is loaded with a delicious double pineapple interior and a buttery, tender crust. It&#039;s one of the super easy-to-make desserts I make!

Pineapple Dump Cake

pineapple tidbits, (including juice in can)

brown sugar, (firmly packed)

(15.25-ounce) box yellow cake mix

(1 1/2 sticks) butter (cut into 24 thin slices)

Preheat the oven to 350°F (177°C). Spray a 9 X 13-inch baking dish with nonstick cooking spray.

Spread both cans of pineapple evenly in the bottom of the prepared baking dish.

Sprinkle brown sugar (1/2 cup) evenly over pineapple.

Evenly spread cake mix (1 box) over the top of the filling and press down firmly. Arrange butter slices (24 slices) evenly over the cake mix.

Bake in the preheated oven for 50-60 minutes, or until the top is deep golden brown and bubbly. Let set for a few minutes and serve.

I just made this Pineapple Dump Cake for a family gathering, and it was a hit! So easy to prepare, and the burst of pineapple flavor is amazing. Definitely adding this to my go-to dessert recipes! Thank you for sharing!

Oh, my goodness! This dessert was fantastic. I was out if butter but had a good quality margarine on hand, so I used that. It turned out perfectly, not greasy or unpleasant at all. Nice crispy crust and delicious pineapple bottom... so good! I'm so happy that I tried this recipe. ☺️ 🍍

I made this but I used cherry 🍒.  Was delicious.  I also made one with pineapple and blueberries.  Soo good.

My 8 year old daughter helped me make this cake. We enjoyed it. She requested extra ice cream scoops on top hehe

Top 3 pineapple cake recipes recipes from across the web

The most viewed pineapple cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Southern Pineapple Cake

The Best Pineapple Cake

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Top 3 pineapple cake recipes recipes from across the web

The most viewed pineapple cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Southern Pineapple Cake

The Best Pineapple Cake

Pineapple Dump Cake

The most viewed pineapple cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine