Are you a fan of tropical flavors? If so, this pineapple cake recipe will transport your taste buds straight to a sunny beach! This cake is the perfect combination of moist, sweet, and tangy, making it a delightful treat for any occasion. If you’re in the mood for more delicious and unique desserts, you might also want to try these Apple Pie Cinnamon Rolls.
Why Pineapple Cake?
Pineapple adds a unique flavor to cakes, offering a refreshing contrast to richer, denser desserts. Its natural sweetness and acidity help to create a perfectly balanced flavor profile. Moreover, the fruit’s moisture ensures that the cake remains soft and luscious.
For a light and airy topping that complements the cake’s tropical flavor, consider using a whipped cream frosting to keep things simple yet delicious. If you’re looking for another fruity dessert, you might like this Mango Mousse Cake.
Key Ingredients for Pineapple Cake
To make this pineapple cake, you’ll need a few essential ingredients that bring out the best flavors and textures:
- Flour: The base of our cake, providing structure.
- Canned Crushed Pineapple: The star of the show, adding moisture, sweetness, and a bit of tang.
- Sugar: Enhances the natural sweetness of the pineapple.
- Eggs: They add richness and help bind the cake together.
- Oil: Keeps the cake moist and tender.
- Baking Powder & Baking Soda: Leavening agents that make the cake light and fluffy.
- Lemon Juice: It complements the pineapple and enhances its flavor.
For a slightly richer taste, you might also consider a cream cheese frosting, which pairs wonderfully with the pineapple’s tanginess.
Tips on Choosing Quality Ingredients
- Opt for canned crushed pineapple in juice, not syrup, to avoid excess sweetness.
- Use fresh lemon juice for a brighter, more natural taste.
- Ensure all ingredients are at room temperature for a smooth batter.
Step-by-Step Recipe Guide
1. Preparation
- Preheat your oven to 160°C (320°F) if using a fan oven, or 175°C (350°F) for a regular oven.
- Grease and line two 8-inch cake pans.
- Sift together flour, cornstarch, baking powder, baking soda, and salt in a bowl.
2. Making the Cake Batter
- In a large mixing bowl, combine sugar, eggs, vegetable oil, crushed pineapple (with juice), vanilla extract, and lemon juice. Whisk until well blended and smooth.
- Gradually add the dry ingredients to the wet mixture, gently folding with a spatula until just combined. Avoid overmixing to keep the cake light.
3. Baking the Cake
- Divide the batter evenly between the two prepared pans.
- Lightly tap the pans on the counter to remove air bubbles.
- Bake for 30-33 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 20 minutes before turning them out onto a wire rack to cool completely.
4. Pineapple Cake Filling
- In a saucepan, combine canned crushed pineapple, sugar, cornstarch, milk, and lemon juice. Mix well and cook over medium heat, stirring continuously until the mixture thickens.
- Once thickened, remove from heat and stir in butter until melted. Optional: Add a drop of yellow gel food color for an extra pop.
- Let the filling cool completely before using.
5. Pineapple Whipped Cream Frosting
- In a large bowl, beat cold mascarpone, icing sugar, and vanilla until smooth.
- Add whipping cream and mix on low speed initially, then increase to medium-high until stiff peaks form.
- Gently fold in crushed pineapple (juice removed) into the whipped cream until just combined.
6. Assembly
- If desired, trim the tops of the cakes to level them.
- Place the first cake layer on your serving plate and spread a generous amount of whipped cream frosting on top.
- Pipe a border around the edges to hold in the filling and add half of the pineapple filling in the center.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate as desired with remaining frosting and filling.
Tips for the Perfect Pineapple Cake
- Avoid a Soggy Cake: Drain excess juice from the crushed pineapple for the frosting.
- Texture: Don’t overmix the batter to maintain a soft crumb.
- Storage: Store the cake in an airtight container in the refrigerator to keep it fresh.
Variations and Serving Suggestions
- Variations: Add shredded coconut or chopped nuts to the batter for added texture.
- Serving: Serve the cake chilled with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Frequently Asked Questions (FAQs)
Q1: Can I use fresh pineapple instead of canned?
Yes, but you’ll need to chop it finely or blend it into small chunks. Fresh pineapple can also be more acidic, so you might want to adjust the sugar.
Q2: How do I store leftover pineapple cake?
Store leftover cake in an airtight container in the refrigerator for up to a week.
Q3: Can I make the cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them in plastic wrap and store them at room temperature or in the fridge.
Q4: Can I freeze pineapple cake?
Yes, you can freeze the cake layers for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer-safe bag.
Q5: What frosting goes best with pineapple cake?
Whipped cream frosting or cream cheese frosting pairs wonderfully with pineapple cake.
Conclusion
This pineapple cake is a tropical delight that’s easy to make and perfect for any occasion. Its moist, flavorful layers and light, fruity filling make it a crowd-pleaser. So, why not give this recipe a try and bring a slice of sunshine to your table?
If you’re looking for more cake inspirations, you might also enjoy this delightful Vanilla Cake with Strawberry Filling for a special celebration.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can 20 oz crushed pineapple with juice
- 1/2 cup butter melted
- 1 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Add eggs, vanilla extract, and crushed pineapple (with juice) to the bowl. Mix well until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, melt the butter in a small saucepan.
- Once the cake is done, pour the melted butter over the hot cake and sprinkle with chopped nuts, if desired.
- Let the cake cool slightly before serving.
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