Introduction Pineapple Cake
Introduction Pineapple Cake
Pineapple cake is a deliciously moist and flavorful dessert that brings the sweet and tangy taste of tropical pineapples to every bite. Whether served as a simple snack cake, a layered treat, or a frosted delight, this cake is loved for its refreshing taste and soft texture.
The key ingredient, pineapple, adds natural sweetness and juiciness to the cake. Many recipes use crushed pineapple, ensuring that the fruit is evenly distributed throughout the batter. Some variations include pineapple chunks for a more intense fruity bite. The cake is often infused with vanilla or coconut to enhance the tropical flavor.
A classic pineapple cake starts with a soft sponge made from flour, sugar, eggs, butter, and baking powder. The addition of pineapple juice or syrup keeps the cake extra moist. Some versions include brown sugar and caramelized pineapple rings for a pineapple upside-down cake effect.
For frosting, a rich cream cheese or buttercream frosting pairs beautifully with the pineapple flavor. Some bakers add coconut flakes or a drizzle of caramel for extra indulgence. The cake can also be topped with fresh pineapple slices, maraschino cherries, or a dusting of powdered sugar.
Pineapple cake is incredibly versatile—it can be baked as a single-layer sheet cake, cupcakes, or even a no-bake pineapple refrigerator cake. It’s a popular choice for summer parties, birthdays, and festive occasions, bringing a burst of sunshine to the table.
Perfectly balanced between sweet and tangy, pineapple cake is a refreshing treat that pleases both kids and adults alike. With its tropical flavors and soft, fluffy texture, it’s a dessert that never goes out of style.
Pineapple Cake recipe
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- ½ cup (120ml) pineapple juice (from canned pineapple or fresh)
- ½ cup (120ml) sour cream or yogurt (for extra moisture)
- 1 ½ cups (225g) crushed pineapple (drained)
For the Pineapple Frosting (Optional):
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ½ cup (120ml) pineapple juice
- 1 tsp vanilla extract
- Pinch of salt
For Decoration (Optional):
- Pineapple slices or chunks
- Maraschino cherries
- Toasted coconut flakes
Instructions
1. Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternately add the flour mixture, pineapple juice, and sour cream, starting and ending with the flour. Mix until just combined.
- Gently fold in the crushed pineapple, ensuring it’s evenly distributed.
2. Bake the Cake:
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Pineapple Frosting (Optional):
- Beat butter until creamy and smooth.
- Gradually add powdered sugar, beating well after each addition.
- Mix in pineapple juice, vanilla, and a pinch of salt. Beat until light and fluffy.
4. Assemble the Cake:
- Place one cake layer on a plate and spread a generous amount of frosting.
- Add the second layer and frost the top and sides.
- Decorate with pineapple slices, maraschino cherries, and toasted coconut flakes.
Serving & Storage:
- Serve at room temperature or chilled for a refreshing taste.
- Store in an airtight container in the fridge for up to 3 days.