Pineapple Cake

Course Desserts

Cuisine Italian

Prep Time 15

Cook Time 55

Total Time 1 20

Servings

Calories 335

Author adapted by Christina Conte

The most luscious, moist and delicious pineapple cake you'll ever try!

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 fresh, cut into pieces 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

US Customary - Metric

Get Recipe Ingredients

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

MEASUREMENTS

*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.

USING DIFFERENT PANS

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.

VARIATIONS

This cake is meant to be made with fresh pineapple, but you can use canned chunks or rings and process. If using crushed, you won't need to process it.
If using canned pineapple, drain the juice.
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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