The Best Pineapple Cake Recipe

Bright, moist, and absolutely bursting with tropical flavor, The Best Pineapple Cake is my all-time favorite when I want to impress a crowd or simply treat myself! Layers of airy vanilla cake crammed with juicy pineapple, a luscious pineapple filling, and a heavenly pineapple whipped cream frosting—each bite is pure sunshine that melts in your mouth. Trust me, this cake is a showstopper and the ultimate recipe to keep in your back pocket for any special occasion (or just a regular Tuesday night!).

Ingredients You’ll Need

The beauty of The Best Pineapple Cake is that it’s built on a foundation of straightforward, pantry-friendly ingredients that truly shine. From sweet, tangy pineapple to fluffy whipped cream and tender cake layers, each component has a delicious role to play—and together, they create dessert magic!

• Plain all-purpose flour: Gives structure and softness to the cake without weighing it down.
• Cornstarch: For extra lightness and a melt-in-your-mouth crumb.
• Baking powder & baking soda: Ensure a sky-high, fluffy texture.
• Salt: Balances all the sweetness and brightens up every bite.
• White granulated sugar: Sweetens the cake and helps keep it tender.
• Eggs (room temperature): Add richness and stability. Room temperature makes them easier to blend.
• Unflavoured vegetable oil (canola): Your secret weapon for an ultra-moist cake that stays moist for days!
• Canned crushed pineapple in juice: The star ingredient—don’t use pineapple in syrup, as it can make the cake too sweet.
• Vanilla essence/extract: For a touch of warm, classic flavor that pairs perfectly with pineapple.
• Fresh lemon juice: Adds a gentle tang and boosts the vibrant, tropical notes.
• Milk (full fat): For the pineapple filling, it gives a creamier, smoother texture.
• Unsalted butter: Stirs into the filling for glossy richness and silkiness.
• Yellow gel food color (optional): Just for a fun, sunshiny pop in the filling if you want extra color.
• Mascarpone cheese: Stabilizes the whipped cream frosting and makes it luxuriously smooth—absolutely worth tracking down!
• Icing sugar (powdered sugar): Sweetens and thickens the whipped cream frosting without any grit.
• Whipping cream (cold, min 34%): The base of the most cloud-like frosting you’ll ever taste.

Variations

One of my favorite things about The Best Pineapple Cake is how easy it is to make it your own. Whether you’re adapting to dietary needs or just following your cravings, there are plenty of fun twists to try—don’t be afraid to get creative!

• Gluten-Free Pineapple Cake: Swap the all-purpose flour for your favorite 1:1 gluten-free blend to make this a treat everyone can enjoy.
• Coconut Pineapple Cake: Fold 1/2 cup shredded coconut into the batter, or top the frosted cake with toasted coconut flakes for a tropical upgrade.
• Dairy-Free Option: Use full-fat coconut milk in the filling and a plant-based whipping cream alternative for a completely dairy-free dessert.
• Pineapple Sheet Cake: Prefer a simple one-layer cake? Bake the batter in a 9×13-inch pan, spread the filling and frosting on top, and slice into bars.

How to Make The Best Pineapple Cake

Step 1: Prep and Pan

Start by setting your oven to 160°C (320°F) with the fan on—if you don’t have a fan function, bump the temperature up to 175°C (350°F). Grease two 8-inch round cake tins and line the bottoms with parchment paper. This cake is extra-moist, so don’t skip the lining step if you want your layers to come out clean!

Step 2: Mix the Dry Ingredients

Sift together the flour, cornstarch, baking powder, baking soda, and salt. Whisk them together lightly so you get an even mixture—this makes for a super tender, evenly risen cake. Set this bowl aside for just a moment.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, crushed pineapple (with all that lovely juice!), vanilla extract, and lemon juice. Mix until nice and smooth, making sure there are no streaks of egg or oil hiding at the bottom.

Step 4: Bring It All Together

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. It’s important to mix until just combined—over-mixing can make the cake dense. Don’t stress if your batter looks a bit lumpy; that’s perfect!

Step 5: Divide and Bake

Evenly divide the batter between your prepared cake tins. A light tap on the counter helps release any big air bubbles, ensuring flat, even layers. Slide them into your preheated oven and bake for 30–33 minutes. They’re done when a toothpick inserted in the center comes out clean (or with just a few moist crumbs).

Step 6: Cool Completely

Let your cakes cool in the pans for about 20 minutes, then gently turn them out onto a wire rack to cool completely. If you try to frost even slightly warm cakes, the whipped cream frosting will slide right off—patience pays off!

Step 7: Cook the Pineapple Filling

While your cakes bake, combine crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan. Stir constantly over medium heat—at first it might look split or curdled, but keep going until it thickens into a glossy jam. Now stir in the cold butter and a drop of yellow gel coloring if you want a burst of sunny color. Set aside to cool completely.

Step 8: Prepare Pineapple Whipped Cream Frosting

Your cream and mascarpone must be cold, so don’t take them out until you’re ready! First, whip together the mascarpone, icing sugar, and vanilla until combined. Add the cold cream, start on low (so it doesn’t splatter), then whip to stiff peaks. Finish by gently folding in the drained crushed pineapple—this makes the frosting taste like pure pineapple heaven.

Step 9: Assemble and Decorate

If you’d like, trim the caramelized edges from your cakes and level the tops. Lay down the first cake layer, spread on a generous layer of frosting, then pipe a border with a round tip to hold in the fruity filling. Spoon in half the cooled pineapple filling. Top with the second cake, frost the top and sides, and pipe a border around the top edge to hold the rest of the filling in the center. Admire your masterpiece (and then dig in!).

How to Serve The Best Pineapple Cake

Garnishes

This cake is already a beauty, but you can take it to the next level by garnishing with fresh pineapple wedges, maraschino cherries, or a sprinkle of toasted coconut. A light dusting of powdered sugar or a few edible flowers makes it perfect for celebrations—simple, elegant, and oh-so tropical.

Side Dishes

Pair The Best Pineapple Cake with a scoop of creamy vanilla ice cream or tangy frozen yogurt for a crowd-pleasing dessert duo. If you’re serving a big feast, a fresh fruit salad on the side is a lovely way to echo those pineapple notes and balance out the sweetness.

Creative Ways to Present

This cake is showstopping enough on its own, but for a fun twist, try baking the layers as cupcakes and piping a swirl of pineapple whipped cream on top—or serve as a naked cake for rustic charm. For summer parties, cut into small squares and display on a tiered platter sprinkled with extra pineapple for a bite-sized, shareable treat!

Make Ahead and Storage

Storing Leftovers

The Best Pineapple Cake holds up wonderfully in the fridge—just store leftovers, tightly covered or in an airtight container, for up to 3 days. Because of the whipped cream frosting, keep the cake refrigerated, and it will stay fresh and luscious.

Freezing

For longer storage, you can freeze the unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge and add the filling and frosting just before serving for the freshest flavor and texture. I don’t recommend freezing the assembled cake, as the whipped cream can lose its texture.

Reheating

The Best Pineapple Cake is best enjoyed cold or at cool room temperature, straight from the fridge. If you want to restore a little of that just-baked softness, let individual slices sit at room temperature for about 10–15 minutes before serving, but avoid microwaving to protect the whipped cream.

FAQs

Final Thoughts

If there’s any recipe that deserves a place in your dessert hall of fame, it’s The Best Pineapple Cake. Every forkful offers pure sunshine and happiness—so bake, share, and savor! I absolutely can’t wait for you to try this beauty and make it part of your own celebration traditions. Enjoy, friends!

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