The Best Pineapple Cake Recipe You Must Try

This is the best recipe I have ever tried for making such a soft, moist pineapple cake. It is a double-layer cake, and each bite is filled with rich and soft pineapple flavor. It is topped with pineapple whipped cream frosting and decorated with a ring of pineapple and cherries. This cake is always a crowd favorite. My husband is fond of cakes with fruit flavors that’s why pineapple cake and strawberry cake both are his favorites. It may look elegant and complex, but trust me, each step of this recipe is very simple and easy.

What makes this the best pineapple cake recipe?

I have made pineapple cake many times before, but this time, I wanted to try something new. I first thought about doing something different, but the cake still had excessive pineapple flavor, and it was also easy to make at home.

It is not easy to say “the best” about anything but listen to me. This recipe has two elements, and each element is abundant with pineapple. It will be a perfect pineapple dessert!

Ingredients needed for pineapple cake

• Sugar: I use 1 ¼ cups granulated sugar for batter and ½ cup powdered sugar for frosting.
• Butter: use unsalted softened butter. It blends well with other ingredients and gives a smooth, even texture.
• Canned crushed pineapple: I love to use canned crushed pineapples to get the best taste, but if you don’t have the canned ones, use fresh pineapple; it works, too.
• Vanilla extract: It adds flavor.
• Whipped cream: For frosting it also enhances the overall flavor and texture of the cake.
• All-purpose flour: I used all-purpose flour for this recipe; you can use cake flour instead. If you are gluten-sensitive, replace it with gluten-free all-purpose flour.
• Baking powder
• Baking soda
• Eggs
• Salt

How to make pineapple cake?

Cake

• Preheat the oven to 350°F/ 180°C. Take two 8-inch pans and spray them with baking spray.
• Add all-purpose flour, baking soda, salt, and baking powder to a large bowl. Whisk until combined and set aside.
• In a large bowl, cream the butter using a handheld or stand mixer fitted with a paddle or whisk attachment until smooth. Then add granulated sugar and beat again on high speed. Add the egg one at a time, crushed pineapple, and vanilla extract, and beat on high speed until combined. Scrape down the sides of the bowl and again beat the mixture until no lumps remain.

• Add the dry ingredients to wet ingredients and again beat on low speed until completely combined. Don’t overmix the batter. Whisk the mixture by hand to ensure there are no lumps remaining in the bottom of the bowl.

• Spread the batter equally in the two pans. Bake for 30-35 minutes. Use a toothpick to check if the cake is done. If the toothpick comes out clean, it means the cake is done.

• Remove the cake from oven and allow it to cool before frosting.

Pineapple Whipped Cream Frosting

• Whisk whipped cream, vanilla extract, and powdered sugar in a large bowl together. Whisk on medium speed using a stand mixture with whisk attachments. Combine the mixture until it becomes smooth or reaches to stiff picks.

• Add the crushed pineapple and gently fold it in with the help of a spatula until combined.

Assembly

• Trim the sides, bottom, and top of the cake with a cutting knife to level the top.

• Place one layer of the cake on the cake stand and spread out an abundant amount of frosting on top. Fill some frosting into the piping bag for decoration.
• Place the next layer of cake on it, covering the sides and top with frosting. Smooth the side with a cake scraper.

• To make the cake more attractive, decorate the round border with frosting filled in a piping bag.
• You can also decorate the top with small pieces of pineapple and cherries.