Irresistible Pineapple Cake Recipe
Summary:
Irresistible Pineapple Cake Recipe Looking for a tropical twist on a classic dessert? This Pineapple Cake Recipe is everything you need for a delicious, moist, and flavorful treat that will impress your family and friends. With the perfect balance of sweetness from the pineapple and the light, fluffy texture of the cake, this dessert is a true showstopper. Whether you’re a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you to making the most irresistible pineapple cake every time.
Table of Contents
Irresistible Pineapple Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 slices
Calories: 320 kcal per slice
Course: Dessert
Cuisine: American
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped toasted pecans or coconut flakes (optional for garnish)
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking. You can also line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. These dry ingredients form the foundation of your cake and ensure it rises perfectly.
Step 3: Combine Wet Ingredients
In a separate bowl, lightly beat the eggs and then add the crushed pineapple (with juice), melted butter, and vanilla extract. Stir until well combined. The pineapple and its juices are what will give this cake its signature moistness and flavor.
Step 4: Mix Batter
Slowly pour the wet ingredients into the dry ingredients. Using a spatula or hand mixer, mix everything together until just combined. Be careful not to overmix—this will ensure a light and fluffy texture.
Step 5: Bake
Pour the batter into your prepared baking pan and spread it evenly. Place the cake in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown. Allow the cake to cool completely before frosting.
Step 6: Make the Frosting
While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Once the cake is cool, spread the frosting evenly over the top. For extra texture and flavor, sprinkle toasted pecans or coconut flakes on top.
Equipment: for Irresistible Pineapple Cake
- 9×13-inch baking pan
- Mixing bowls
- Spatula or hand mixer
- Whisk
- Measuring cups and spoons
- Toothpick (for testing doneness)
Recipe Variations: Irresistible Pineapple Cake
- Pineapple Upside-Down Cake: For a more traditional twist, you can transform this recipe into a pineapple upside-down cake. Arrange pineapple rings at the bottom of the pan and place maraschino cherries in the centers. Pour the cake batter over the fruit and bake as directed. Flip the cake onto a serving dish after cooling for a few minutes.
- Pineapple Coconut Cake: If you love coconut, add ½ cup of shredded coconut to the cake batter and sprinkle more on top of the frosting. This gives the cake a tropical island vibe.
- Pineapple Carrot Cake: Combine the classic flavors of carrot cake with pineapple. Add 1 cup of grated carrots to the batter for a wholesome twist that also enhances moisture.
- Pineapple Rum Cake: Add a splash of rum (about 2 tablespoons) to the cake batter for a more grown-up dessert. You can also brush the cake with rum after it’s baked for an even richer flavor.
Frequently Asked Questions (FAQs):
1. Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple. Chop it finely and include the juice it releases, but ensure you have the same amount as the canned version (about 20 oz) to maintain moisture in the cake.
2. Can I make this pineapple cake ahead of time?
Absolutely! Pineapple cake can be made a day in advance and stored in the fridge. The flavors actually intensify overnight, making it even better. Just be sure to cover it tightly to prevent it from drying out.
3. How do I store leftover pineapple cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze the unfrosted cake for up to 3 months. When ready to serve, thaw and frost.
4. Can I use a different type of frosting?
While cream cheese frosting pairs wonderfully with the tangy pineapple, you can opt for a lighter whipped cream or even a buttercream frosting if you prefer. A dusting of powdered sugar can also suffice if you’re looking for something simpler.
5. How do I prevent the cake from becoming soggy?
Ensure that the crushed pineapple is well-drained if you’re using a fresh one. However, if you’re using canned pineapple, do not drain it completely; the juice is essential for keeping the cake moist without making it soggy.
Notes:
- For best results, use room-temperature ingredients (especially eggs and butter). This helps create a smoother batter and ensures even baking.
- If you want a fluffier cake, sift the flour before measuring it out.
- Be sure to let the cake cool completely before adding the frosting, as a warm cake will cause the frosting to melt.
Nutritional Info Irresistible Pineapple Cake (per serving):
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 220mg
- Potassium: 90mg
- Fiber: 1g
- Sugar: 36g
- Vitamin A: 580 IU
- Vitamin C: 6mg
- Calcium: 20mg
- Iron: 1mg
Conclusion:
This Pineapple Cake Recipe offers the perfect balance of tropical sweetness and a moist, fluffy texture. With its easy steps and common pantry ingredients, you’ll be able to whip up this crowd-pleasing dessert in no time. Whether you make it as a simple sheet cake or go for one of the variations like a pineapple upside-down cake or pineapple coconut cake, the end result will be delicious. Try it for your next gathering, and watch as everyone asks for seconds!
Irresistible Pineapple Cake Recipe: A Sweet & Tangy Delight in 6 Easy Steps
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Spatula or hand mixer
- Whisk
- Measuring cups and spoons
- Toothpick (for testing doneness)
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 can 20 oz crushed pineapple in juice (do not drain)
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped toasted pecans or coconut flakes optional for garnish
Instructions
- Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking. You can also line it with parchment paper for easy removal.
- Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. These dry ingredients form the foundation of your cake and ensure it rises perfectly.
- Step 3: Combine Wet Ingredients
- In a separate bowl, lightly beat the eggs and then add the crushed pineapple (with juice), melted butter, and vanilla extract. Stir until well combined. The pineapple and its juices are what will give this cake its signature moistness and flavor.
- Step 4: Mix Batter
- Slowly pour the wet ingredients into the dry ingredients. Using a spatula or hand mixer, mix everything together until just combined. Be careful not to overmix—this will ensure a light and fluffy texture.
- Step 5: Bake
- Pour the batter into your prepared baking pan and spread it evenly. Place the cake in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown. Allow the cake to cool completely before frosting.
- Step 6: Make the Frosting
- While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Once the cake is cool, spread the frosting evenly over the top. For extra texture and flavor, sprinkle toasted pecans or coconut flakes on top.
Notes
Be sure to let the cake cool completely before adding the frosting, as a warm cake will cause the frosting to melt.
