Pineapple Cake Recipe
Pineapple Cake is a surprisingly rich, wonderfully textured cake that is as perfect for a summertime snack or dessert year round.
If you love fruity desserts, this moist and fluffy pineapple cake recipe is about to become part of your regular rotation.
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This pineapple cake isn’t flashy, but it is simple, delicious, and easily portable for picnics, sharing at the office, or even a school treat! It also freezes beautifully.
Born from experimenting on my tried and true Sicilian orange cake recipe which has thpusands of rave reviews, this pineapple cake is equally delicious in its own way.
Have summer fruit? Try my peach cake – no peeling necessary.
Can I Use Canned Pineapple instead of Fresh Pineapple?
You can use either type of pineapple, but as always, I recommend using fresh ingredients because your end result will taste better. However this is a foolproof recipe and is very forgiving when it comes to ingredient substitutions. See notes for using canned pineapple.
Can I Freeze this Pineapple Cake?
Yes, this cake freezes wonderfully! Freeze a whole cake or just a slice (but remember to let the cake cool COMPLETELY before freezing).
Pineapple Cake
Recipe by Christina Conte Serves 10
FULL PRINTABLE RECIPE BELOW
Ingredients
- fresh pineapple
- eggs
- sugar
- all purpose flour
- baking powder + vanilla extract OR Pane Degli Angeli vanilla baking powder
- butter
- Greek yogurt
- pineapple juice (optional)
Directions
Preheat oven to 350°F (175°C).
Make the Pineapple Cake
Prepare an 8″ springform pan by greasing and lining the bottom in parchment paper, then grease the paper, too.
Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
In a food processor, process the pineapple until it is almost pureed.
Add this pineapple to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
Bake the Cake
Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the pineapple cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the Frosting
Beat the cream cheese and butter until well-mixed.
Add vanilla, then add the powdered sugar. Mix slowly, increasing the speed until all of the sugar is incorporated and frosting is smooth. If too thick add a little pineapple juice, milk, or water.
Frost the cake and enjoy! VARIATION: add some shredded coconut for a real tropical twist!
Love pineapple? Try my recipes for dehydrated pineapple, carrot cake recipe with pineapple, and this no-bake pineapple dream dessert!
Pineapple Cake
Special Equipment
- 1 packet Pane Degli Angeli vanilla baking powder (Italian)
Ingredients
- 3 eggs
- 1 ⅛ cups sugar
- 2 cups all purpose flour
- 2 ½ tsp baking powder OR 1 packet Italian Pane Degli Angeli vanilla baking powder
- ⅓ cup butter salted, softened
- ⅓ cup Greek yogurt plain (yes, sour cream works, too)
- 1 ½ cups pineapple crushed or sliced; USE A SCALE IF POSSIBLE**
- 1 tsp vanilla extract ONLY USE IF USING PLAIN BAKING POWDER
Cream Cheese Frosting
- 8 oz cream cheese
- 4 oz butter
- 1 tsp vanilla
- 14 oz powdered sugar
- 1 tsp pineapple juice optional, if liquid is needed
Instructions
Make the pineapple cake
- Preheat oven to 350°F (175°C)
- Prepare an 8" springform pan by greasing and lining the bottom in parchment paper (sides optional, if you want really clean sides), then grease the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, process the pineapple until it is almost puréed.
- Add this pineapple to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a or skewer to make sure the pineapple cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the cream cheese frosting
- Beat the cream cheese and butter until well-mixed.
- Add vanilla, then add the powdered sugar. Mix slowly, increasing the speed until all of the sugar is incorporated and frosting is smooth. If too thick add a little pineapple juice, milk, or water.
- Frost the cake.
Notes
- If using canned pineapple, drain the juice.*
- *If at all possible, please use a SCALE for this recipe. Metric is always much more precise. Pineapple is diffucult to measure in cups as its weight depends on the size of the pieces and its juiciness.
- I do not line the sides of the pan, but for perfect results, you may.
- I’ve made this cake recipe in a loaf tin, and it’s perfect.
- I’ve also made it in a bundt tin and the amount of batter for one recipe makes a short bundt cake. If you want a full size bundt cake, make 1.5x the recipe.
- Yes, it’s hard to wait, but the moist pineapple cake will cut more easily if it’s cool first.
- Add ¾ cup or 65 g shredded coconut, omit the creamy frosting with a rum sauce to serve over each slice.
- Add chopped nuts if desired.
Nutrition
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very easy and very good!
The recipe only gives the cup measurement for the pineapple. What is the weight?
Hi Karen, you just missed the metric button above the ingredients in the printable recipe card.
How much does a 1 1/2 cups of pineapple weigh?
Hi Edward, click on the METRIC button above the ingredients in the printable recipe card for all the metric measurements. Let me know how you like the cake!
You don’t mention the weight of the pineapple to use
It’s there, Gail. Click on the METRIC button above the ingredients in the printable recipe card.