pineapple cake recipe

Pineapple Cake

A classic pineapple cake is quite simple but incredibly satisfying: This sheet cake, similar to a yellow cake, is studded with pieces of pineapple. The fruit adds moisture, tenderness, and a bit of texture. It also adds pockets of sweet, slightly tart flavor amid the buttery cake. A cake soak keeps the sheet cake extra moist while adding more tropical pineapple flavor. It's a simple step, but it adds tremendous flavor to the final bite.

Finally, a quick cream cheese frosting is rich, creamy, and tangy against the fruity sweetness of the rest of the dessert. It also has bits of pineapple folded in so that every bite is fruit-forward. And to really drive the theme home, the cake is topped with candied pineapple for a great chewy finish.

Recipe Tips For Pineapple Cake

Store leftover cake in an airtight container in the refrigerator for up to three days; the longer it sits, the more the layers will start to break down and meld together.

You can make the cake in advance, and possibly the cake soak, too. In the original recipe, we suggest pouring the glaze over the cake when it was hot so it could absorb more of it, so you could try warming the glaze up before pouring over a cooled cake, which might get similar results.

We would not recommend making the topping in advance We tried this, and the frosting was thin and a little runny after sitting. So make it just before you serve the final dish.

Don't over mix the batter. Overmixing can lead to tough, dense baked goods due to excessive gluten development.

Try cream of coconut in place of heavy whipping cream for a subtle, but delicious, coconut flavor.

Top with fresh fruit, like kiwi, mango, etc.

Top with toasted coconut for a bit of texture.

Ingredients

Cooking spray
1 (20-oz.) can crushed pineapple with juice, divided
1 1/2 Tbsp. fresh lemon juice (from 1 medium lemon)
1 1/2 cups granulated sugar
1 cup, plus 1 Tbsp. (8 1/2 oz.) unsalted butter, softened, divided
3 large eggs, at room temperature
2 tsp. vanilla extract
2 1/4 cups (about 9 1/2 oz.) unbleached cake flour
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1/2 cup candied pineapple, chopped, plus more for garnish
3/4 cup (about 3 oz.) unsifted powdered sugar, divided
1 (8-oz.) pkg. cream cheese, softened
1 1/2 cups heavy whipping cream

Directions

step 1

Preheat oven to 325°F. Coat a 13-x 9-inch baking pan with cooking spray; set aside. Gather all ingredients

Pineapple Cake ingredients in bowls on a marble surfac

Step 2

Drain crushed pineapple, reserving juice. Stir together lemon juice, 1 cup of the crushed pineapple, and 2/3 cup of the reserved pineapple juice in a medium bowl. Set remaining crushed pineapple and pineapple juice aside separately.

Pineapple Cake preparing the crushed pineapple for the cake

Step 3

Place sugar and 1 cup of the butter in a large bowl; beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating until just blended after each addition, stopping to scrape down sides of bowl as needed. Beat in 1 teaspoon of the vanilla just until combined, about 30 seconds; set aside.

Pineapple Cake beating the eggs into the butter and sugar mixture for the cake batter in a glass bowl

Step 4

Whisk together flour, baking powder, salt, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with lemon juice-pineapple mixture, beginning and ending with flour mixture, beating until combined after each addition and scraping down sides of bowl as needed.

Pineapple Cake adding the flour to the cake batter

Fold in candied pineapple until evenly distributed.

Step 5

Pour batter into prepared baking pan, and spread into an even layer.

Pineapple Cake spreading the batter in the prepared pan to bake

Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 25 minutes.

Step 6

Meanwhile, stir together 1/4 cup of the powdered sugar, remaining 1/3 cup pineapple juice, and 1 tablespoon butter in a medium, heatproof bowl; microwave on HIGH until butter melts and sugar is dissolved, 45 to 60 seconds. Whisk until smooth; set aside until ready to use.

Pineapple Cake preparing the pineapple juice mixture

Step 7

Pour butter-pineapple juice mixture over warm cake. Let cake cool completely in pan, on a wire rack, about 1 hour.

Pineapple Cake brushing the pineapple juice mixture over the baked cake

Step 8

Beat together cream cheese, remaining 1/2 cup powdered sugar, and 1 teaspoon vanilla with an electric mixer on low speed until just combined, about 10 seconds. Increase speed to medium-high; beat until smooth and creamy, about 1 minute. Add cream; beat on medium-high until stiff peaks form, about 2 minutes. Fold in remaining 1/3 cup crushed pineapple.

Pineapple Cake mixing the frosting in a glass mixing bowl