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.

Ingredients

Scale

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)

Instructions

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