Pineapple Cake: 1 Amazing Recipe You Must Try Now

Pineapple cake has always been a special treat in my family, a little taste of sunshine that brightens any day. I remember my mom making a wonderfully moist pineapple cake for birthdays, the sweet, tangy aroma filling our kitchen and making our mouths water. It’s a simple joy, that first bite of fluffy cake with that hint of tropical fruit. This recipe is my take on that beloved classic, a truly delicious pineapple cake from scratch that captures that same comforting feeling. Let’s get cooking!

Why You’ll Love This Pineapple Cake

Get ready to fall in love with this delightful treat. It’s a winner for so many reasons:

• Incredible Flavor: The sweet pineapple flavor is perfectly balanced, creating a moist and tender crumb that’s simply irresistible.
• Quick to Prepare: With a prep time of just 15 minutes, you can whip up this dessert even on a busy weeknight.
• Budget-Friendly: Made with common pantry staples, this cake is an affordable way to enjoy a delicious homemade dessert.
• Family Favorite: This recipe is a guaranteed crowd-pleaser for all ages, making it a perfect choice for family gatherings.
• Versatile Dessert: It’s wonderfully adaptable; if you’re looking for an easy pineapple upside down cake, a few tweaks make it that too!
• Pure Homemade Goodness: There’s nothing quite like a truly homemade pineapple cake, made with love and fresh ingredients.
• Light and Fluffy Texture: The combination of ingredients yields a cake that’s light yet satisfying, perfect for any occasion.

Ingredients for Homemade Pineapple Cake

Gathering these simple pineapple cake ingredients is the first step to baking this delightful treat. I find having everything measured out beforehand makes the process so much smoother, especially when working with fresh fruit.

• 3 large eggs – room temperature eggs incorporate better into the batter for a lighter texture.
• 1 1/8 cups sugar – this sweetens the cake and helps with moisture.
• 2 cups all purpose flour – the base of our cake structure.
• 2 1/2 tsp baking powder OR 1 packet Italian Pane Degli Angeli vanilla baking powder – this is our leavening agent, ensuring a fluffy cake. If using plain baking powder, you’ll add vanilla extract later.
• 1/3 cup butter, salted, softened – softened butter creams well with sugar, creating tenderness.
• 1/3 cup Greek yogurt, plain – this adds moisture and a slight tang, contributing to that lovely texture.
• 1 1/2 cups fresh pineapple, cut into pieces – the star ingredient! Fresh pineapple gives the best flavor and moisture.
• 1 tsp vanilla extract (use only if using plain baking powder) – enhances the overall flavor profile.
• For Cream Cheese Frosting:
• 8 oz cream cheese – softened for smooth frosting.
• 4 oz butter – also softened.
• 1 tsp vanilla – for that classic frosting aroma.
• 14 oz powdered sugar – to sweeten and thicken the frosting.
• 1 tsp pineapple juice (optional, if liquid is needed) – to adjust frosting consistency if necessary.

How to Make Pineapple Cake From Scratch

Let’s get baking! Making this pineapple cake from scratch is surprisingly straightforward, and the aroma that fills your kitchen as it bakes is simply divine. Follow these steps for a perfect cake every time.

1. Step 1: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature when the batter is ready, promoting even baking.
2. Step 2: Prepare your 8-inch springform pan. Grease it thoroughly, then line the bottom with parchment paper and grease the paper as well. This helps prevent sticking and makes removal a breeze.
3. Step 3: In a large bowl, combine the 1 1/8 cups sugar and 3 large eggs. Beat them with an electric mixer until the mixture becomes light and fluffy. This process incorporates air, which is key for a light cake crumb.
4. Step 4: Sift together the 2 cups all purpose flour and the 2 1/2 tsp baking powder (or your packet of Pane Degli Angeli). Sifting helps remove lumps and aerates the flour.
5. Step 5: Gradually add the sifted flour mixture to the egg and sugar mixture, alternating with the 1/3 cup butter, salted, softened. Mix until just combined.
6. Step 6: Stir in the 1/3 cup Greek yogurt, plain. This adds wonderful moisture and a subtle tang.
7. Step 7: For the pineapple flavor, process the 1 1/2 cups fresh pineapple, cut into pieces in a food processor until it’s almost puréed. This releases its juices and flavor into the batter.
8. Step 8: Add the puréed pineapple to the cake batter. If you used plain baking powder in Step 4, now is the time to add the 1 tsp vanilla extract. Stir everything gently until it’s all evenly combined.
9. Step 9: Pour the luscious batter into your prepared springform pan. The batter should look thick and full of delicious pineapple goodness.
10. Step 10: Bake for 50-60 minutes. You’ll know it’s ready when a cake tester or skewer inserted into the center comes out clean. The top should be golden brown and smell heavenly. This is a crucial step in how to make pineapple cake successfully!

11. Step 11: Once baked, let the pineapple cake recipe cool in the pan for about 15 minutes. Then, carefully remove the side of the springform pan. Let it cool completely on a wire rack before frosting.
12. Step 12: While the cake cools, prepare the frosting. Beat the 8 oz cream cheese and 4 oz butter until smooth. Add the 1 tsp vanilla and then the 14 oz powdered sugar, mixing slowly at first, then increasing speed until fluffy. If it’s too thick, a teaspoon of pineapple juice can help.
13. Step 13: Once the cake is completely cool, frost it generously with the cream cheese frosting. This completes our amazing pineapple cake recipe!

Pro Tips for the Best Moist Pineapple Cake

Achieving that perfect texture and flavor for your pineapple cake is all about a few key techniques. I’ve learned these through trial and error, and they really make a difference in creating a truly delicious cake.

• Always use fresh pineapple if possible; its natural juice and enzymes contribute significantly to the cake’s moisture and flavor, making it a superior choice over canned.
• Don’t overmix the batter once the flour is added. Overmixing develops gluten, which can lead to a tough cake instead of a tender crumb. Mix until just combined.
• Ensure your ingredients are at room temperature, especially the eggs, butter, and Greek yogurt. This helps them emulsify properly with the other ingredients for a smoother, more cohesive batter.
• Let the cake cool completely before frosting. Frosting a warm cake will cause the cream cheese frosting to melt and slide off, creating a mess. Patience is key!

What’s the secret to perfect pineapple cake?

The secret lies in using fresh pineapple and not overmixing the batter. These simple pineapple cake baking tips ensure a tender crumb and vibrant flavor. The Greek yogurt also plays a vital role in keeping the cake wonderfully moist. For more baking insights, you can explore resources on baking techniques.

Can I make pineapple cake ahead of time?

Yes, you absolutely can! You can prepare the unfrosted cake up to 24 hours in advance and store it at room temperature. If you’re making it with cream cheese frosting, it’s best to frost it closer to serving time, or store the frosted cake in the refrigerator. For more information on food storage, check out food safety guidelines.

How do I avoid common mistakes with pineapple cake?

A common pitfall is using canned pineapple without draining it properly, which can make the cake too wet. Another is overmixing the batter, leading to a tough texture. Always follow the baking time and test for doneness to avoid an under or overcooked cake. Understanding the science behind baking can help prevent these issues; you can learn more about baking science.

Best Ways to Serve Pineapple Cake

This delightful cake is so versatile, making it perfect for any occasion. Its bright, tropical flavor shines whether served simply or dressed up a bit, truly making it a wonderful pineapple cake for dessert.

• Simply Delicious: For a casual treat, serve slices of this moist pineapple cake as is. The cream cheese frosting provides a lovely richness that complements the cake’s sweetness perfectly. It’s fantastic with a cup of coffee or tea.
• Tropical Pairing: Elevate your dessert by serving it with a scoop of coconut ice cream or a dollop of whipped cream infused with a little lime zest. This enhances the tropical notes and makes it feel extra special.
• As Part of a Spread: This cake is also a wonderful addition to a dessert buffet or a brunch spread. Its portability makes it ideal for potlucks or picnics, offering a refreshing taste of sunshine.

Nutrition Facts for Pineapple Cake

This delightful cake offers a wonderful balance of flavor and sweetness. Here’s a nutritional snapshot per slice, giving you a good idea of what you’re enjoying:

• Calories: 335 kcal
• Fat: 10 g
• Saturated Fat: 6 g
• Protein: 6 g
• Carbohydrates: 57 g
• Fiber: 1 g
• Sugar: 35 g
• Sodium: 194 mg

Nutritional values are estimates and may vary based on specific ingredients used and exact portion sizes. For more details on nutritional information, you can refer to nutritional databases.

How to Store and Reheat Pineapple Cake

Proper storage ensures your delicious homemade pineapple cake stays fresh and flavorful. I’ve found that taking a moment to store it correctly makes all the difference, especially when you’ve put so much love into making it.

• Cool Completely: Before storing, make sure your pineapple cake, especially if it has pineapple cake with cream cheese frosting, has cooled completely to room temperature. Frosting a warm cake will cause the frosting to melt and slide off, making a mess.
• Airtight Containers: Store the unfrosted cake in an airtight container at room temperature for up to 3-4 days. If frosted with cream cheese frosting, it’s best to refrigerate it in an airtight container to prevent spoilage.
• Freezing for Later: For longer storage, wrap the completely cooled cake (frosted or unfrosted) tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: If you’ve refrigerated your cake, let it sit at room temperature for about 30 minutes to soften the frosting. If reheating a slice from frozen, you can gently warm it in a low oven (around 300°F or 150°C) for a few minutes, or microwave it for about 10-15 seconds, just until slightly warmed.

Frequently Asked Questions About Pineapple Cake

What is pineapple cake?

Pineapple cake is a delightful dessert where the sweet, tropical flavor of pineapple is infused into a cake batter. It can be made in various forms, from a simple loaf or bundt cake to a layered cake or even an upside-down cake. The pineapple adds moisture and a unique tangy sweetness that makes it a refreshing change from other cakes.

Can I make this pineapple cake without eggs?

While this specific recipe calls for eggs for structure and richness, you can adapt many pineapple cake recipes to be egg-free. For this recipe, you could try using a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) for each egg. Keep in mind that the texture might be slightly different, so it’s always good to experiment! You can find more information on egg substitutes in baking.

What kind of pineapple is best for pineapple cake?

Fresh pineapple generally yields the best flavor and moisture for a homemade pineapple cake. Its natural juices and enzymes contribute significantly to the cake’s tender crumb and tropical taste. However, if fresh isn’t available, well-drained canned crushed pineapple or pineapple chunks can also work well. Just be sure to drain any excess liquid to avoid making your cake too wet.

How do I ensure my pineapple cake is moist?

Several factors contribute to a moist pineapple cake. Using fresh pineapple, incorporating Greek yogurt or sour cream, and avoiding overmixing the batter are key. Baking time is also crucial; overbaking can dry out any cake. This recipe’s combination of fresh pineapple and yogurt is designed to create a wonderfully moist crumb that’s a joy to eat.

Variations of Pineapple Cake You Can Try

Once you’ve mastered this classic pineapple cake, you might want to explore some delicious variations. These ideas can easily adapt the recipe to different tastes or occasions, making your baking adventures even more exciting!

• Pineapple Bundt Cake: For a beautiful presentation and a slightly different texture, try baking this batter in a well-greased bundt pan. The intricate shape of a bundt cake is stunning, and it often bakes with a lovely crisp exterior. Just ensure you bake it until a skewer comes out clean, as bundt cakes can take a bit longer.
• Tropical Pineapple Cake: Amp up the tropical vibes by adding shredded coconut to the batter along with the pineapple. You can also serve this version with a light rum sauce or a drizzle of passion fruit glaze instead of the cream cheese frosting for an even more exotic flavor profile.
• Pineapple Upside Down Cake: A classic for a reason! To make an easy pineapple upside down cake, arrange pineapple rings and maraschino cherries in the bottom of your prepared pan (caramelize some butter and brown sugar first for an extra treat), then pour the batter over the top. Bake as directed and invert onto a serving plate.
• Pineapple Layer Cake: Double or triple this recipe to create a stunning pineapple layer cake. Bake the batter in two or three round cake pans, then stack them with the cream cheese frosting or a pineapple-flavored buttercream in between. Decorate the top with fresh pineapple slices for a beautiful finish.

Pineapple Cake: 1 Amazing Recipe You Must Try Now

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• Author: basmer1517
• Total Time: 1 hour 20 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This moist and fluffy pineapple cake recipe is a simple, delicious, and easily portable dessert perfect for any occasion. It’s a wonderfully textured cake that can be enjoyed year-round.

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Ingredients

Scale 1x2x3x

• 3 large eggs
• 1 1/8 cups sugar
• 2 cups all purpose flour
• 2 1/2 tsp baking powder OR 1 packet Italian Pane Degli Angeli vanilla baking powder
• 1/3 cup butter, salted, softened
• 1/3 cup Greek yogurt, plain
• 1 1/2 cups fresh pineapple, cut into pieces
• 1 tsp vanilla extract (use only if using plain baking powder)
• For Cream Cheese Frosting:
• 8 oz cream cheese
• 4 oz butter
• 1 tsp vanilla
• 14 oz powdered sugar
• 1 tsp pineapple juice (optional, if liquid is needed)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare an 8″ springform pan by greasing and lining the bottom with parchment paper, then grease the paper.
3. In a large bowl, beat the sugar and eggs with a mixer until light and fluffy.
4. Sift the flour with the baking powder (or Paneangeli).
5. Add the sifted flour mixture to the egg mixture a little at a time, along with the softened butter.
6. Continue to mix until completely blended.
7. Stir in the Greek yogurt.
8. In a food processor, process the fresh pineapple until it is almost puréed.
9. Add the puréed pineapple to the cake batter.
10. If using plain baking powder, add the vanilla extract now. Stir until evenly combined.
11. Pour the batter into the prepared springform pan.
12. Bake for 50-60 minutes, or until a cake tester or skewer inserted into the center comes out clean.
13. Allow the pineapple cake to cool in the pan for about 15 minutes. Remove the side of the springform pan.
14. To make the frosting, beat the cream cheese and butter until well-mixed.
15. Add vanilla and then the powdered sugar.
16. Mix slowly, increasing speed until the frosting is smooth.
17. If the frosting is too thick, add a little pineapple juice, milk, or water.
18. Frost the cooled pineapple cake and enjoy.

Notes

• For best results, use a kitchen scale to measure ingredients, especially the pineapple.
• You can use canned pineapple chunks or rings; if using crushed, no processing is needed. Drain the juice if using canned pineapple.
• For a tropical twist, add 3/4 cup or 65g shredded coconut to the batter and omit the creamy frosting, serving with a rum sauce instead. Chopped nuts can also be added.
• This cake freezes well. Ensure it is completely cool before freezing.
• This recipe can be made in a loaf pan or a bundt pan. For a full-size bundt cake, increase the recipe by 1.5 times.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 335 kcal
• Sugar: 35 g
• Sodium: 194 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: N/A
• Trans Fat: 0.3 g
• Carbohydrates: 57 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 71 mg

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