Delicious Pineapple Cake

 

Delicious Pineapple Cake Recipe: A Sweet and Tropical Delight

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Serves: 8-10 servings

Pineapple cake is a true crowd-pleaser, combining the sweetness of ripe, juicy pineapple with the light and fluffy texture of cake. This cake is an ideal dessert for a summer gathering, a family dinner, or any time you're craving something fruity and refreshing. The tropical flavor of pineapple pairs beautifully with a soft, moist cake that’s made even better with a creamy frosting.

Whether you choose to make a classic pineapple upside-down cake or go for a more modern version with pineapple mixed into the batter, the result is always a sweet, vibrant treat. In this recipe, we’re going to create a Delicious Pineapple Cake that’s incredibly moist and bursting with fresh pineapple flavor. This cake features layers of cake that are perfectly complemented by a creamy, tangy pineapple cream cheese frosting that will have you coming back for more.

Let’s dive into this easy, delicious recipe that will make your kitchen smell like a tropical paradise!

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Ingredients

For the Cake:

• 2 cups all-purpose flour (sifted)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter (softened to room temperature)

• 2 cups granulated sugar

• 4 large eggs (room temperature)

• 1 teaspoon vanilla extract

• 1 cup canned crushed pineapple (drained, reserve the juice)

• ½ cup whole milk

• ½ cup pineapple juice (from the canned pineapple)

• 1 teaspoon lemon juice (optional, helps balance the sweetness)

For the Pineapple Cream Cheese Frosting:

• 8 oz cream cheese (softened)

• ½ cup unsalted butter (softened)

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

• ¼ cup crushed pineapple (drained, reserve the juice)

• 2-3 tablespoons pineapple juice (for desired consistency)

• Pinch of salt (to balance sweetness)

Optional Garnishes:

• Chopped walnuts or pecans (for topping, optional)

• Shredded coconut (for topping, optional)

• Extra pineapple chunks or slices (for decoration)

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Step-by-Step Instructions

1. Prepare the Ingredients

Before you begin baking, ensure all your ingredients are measured and ready. For the cake, sift the flour, baking powder, baking soda, and salt together in a bowl. Sifting helps to eliminate any lumps in the flour and evenly distribute the leavening agents, ensuring a lighter, fluffier cake.

Next, open the can of crushed pineapple and drain it well, reserving the juice for later. You’ll use some of this juice in the cake batter as well as in the frosting to enhance the pineapple flavor. If you’d like to add a touch of extra tang to the cake, squeeze in a bit of lemon juice—it’s optional but will help balance out the sweetness of the pineapple.

2. Preheat the Oven and Prepare the Cake Pans

Preheat your oven to 350°F (175°C), ensuring it has enough time to come to temperature before you place the cake pans inside.

Next, prepare your cake pans. You can either use two 9-inch round cake pans or a 9x13-inch baking dish, depending on how you’d like to serve the cake. If you’re using round pans, grease and flour the pans, or line them with parchment paper for easy removal. For a 9x13-inch dish, simply grease the bottom and sides of the dish.

3. Make the Cake Batter

In the bowl of a stand mixer or using a hand mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-5 minutes. This is a key step in achieving a light, tender cake, so be sure to take your time here.

Once the butter and sugar are well-creamed, add the eggs, one at a time, beating well after each addition. This allows each egg to fully incorporate into the batter, helping to create a smooth and uniform texture.

Add the vanilla extract and continue mixing until incorporated. At this point, you should have a rich, creamy batter.

4. Add the Dry Ingredients and Wet Ingredients

With the mixer on low speed, begin adding the dry ingredients (flour mixture) in three parts, alternating with the wet ingredients (milk and pineapple juice). Start with the dry ingredients, followed by the milk and pineapple juice, and finish with the rest of the dry ingredients. Mix just until combined; be careful not to overmix the batter.

Once the dry ingredients are incorporated, fold in the crushed pineapple by hand, ensuring it’s evenly distributed throughout the batter. The pineapple will add moisture and flavor, making the cake incredibly soft.

5. Bake the Cake

Pour the batter into the prepared cake pans or baking dish, spreading it out evenly with a spatula. Bake for 30-35 minutes for round pans or 35-40 minutes for a 9x13-inch dish, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

The top of the cake should be golden brown, and the edges should start to pull away slightly from the sides of the pan. If you’re baking a round cake, allow it to cool in the pans for 10 minutes before transferring it to a wire rack to cool completely.

6. Make the Pineapple Cream Cheese Frosting

While the cake is cooling, it’s time to make the creamy, tangy frosting. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. This should take about 2-3 minutes with a hand mixer or stand mixer on medium speed. The mixture should be soft and fluffy.

Gradually add the powdered sugar, about a cup at a time, and continue to beat on low speed until the sugar is incorporated. Once all the sugar is added, increase the speed to medium and beat for an additional 2-3 minutes until the frosting is smooth and fluffy.

Add the vanilla extract, and then fold in the crushed pineapple. If the frosting is too thick, gradually add pineapple juice a tablespoon at a time until the frosting reaches your desired consistency. You want it thick enough to spread but not so stiff that it’s hard to work with.

If you like your frosting to have a little more tang, you can also add a pinch of salt to balance the sweetness.

7. Assemble the Cake

Once the cake has completely cooled, it’s time to frost it. If you used round cake pans, place the first layer of cake on a serving plate or cake stand. Spread a generous amount of frosting over the top, smoothing it out with a spatula. Place the second layer on top and apply the frosting all over the top and sides of the cake.

If you used a 9x13-inch baking dish, simply spread the frosting evenly over the top of the entire cake.

8. Garnish the Cake

To make the cake even more visually appealing, you can garnish the top with a variety of optional toppings. Chopped walnuts or pecans add a delightful crunch, while shredded coconut gives the cake an extra tropical flair. For a touch of extra pineapple flavor, you can top the cake with some pineapple chunks or slices for decoration.

9. Serve and Enjoy

Once the cake is frosted and garnished, it’s ready to be served! Slice it into squares or wedges and enjoy the sweet, tropical flavor of this Pineapple Cake. It pairs wonderfully with a cup of coffee, a glass of iced tea, or even a scoop of vanilla ice cream for the ultimate indulgence.

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Tips for Success

1. Use Ripe Pineapple: The key to a flavorful pineapple cake is using sweet, ripe pineapple. If you use canned pineapple, make sure it’s crushed and drained well to avoid excess moisture in the cake. Fresh pineapple can also be used, though you’ll want to chop it finely to avoid large chunks in the batter.

2. Don’t Overmix the Batter: When you’re combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in a dense cake. Mix until just combined to ensure a light and fluffy texture.

3. Room Temperature Ingredients: For the best results, use room temperature butter, eggs, and cream cheese. Room-temperature ingredients incorporate more easily into the batter, resulting in a smoother, fluffier cake and frosting.

4. Let the Cake Cool Completely: Allow the cake to cool completely before frosting it. If you try to frost the cake while it’s still warm, the frosting can melt and slide off, making a mess.

5. Chill the Frosting: If you find that the frosting is too soft to spread, place it in the refrigerator for about 20-30 minutes to firm it up before applying it to the cake.

6. Storing Leftovers: This cake can be stored in an airtight container in the refrigerator for up to 3 days. The frosting can become a bit firmer when chilled, so you may want to bring the cake to room