Name: Pineapple Cake
Prep time: 10 min
Cook time: PT-494773H22M51S
Cuisine: American
Ingredients: 15 oz (425 grams) fresh pineapple, peeled and cored; 2 large eggs, at room temperature; 1 ¼ cup (125 grams) sugar; ½ cup (120 ml) vegetable oil; 1 cup (240 grams) sour cream, at room temperature; 1 teaspoon vanilla extract; 1 lime, juice and zest; 2 ¼ cup (260 grams) all-purpose flour; 2 teaspoon baking powder; ⅛ teaspoon fine salt

Jump to Recipe · Leave a Review

Pineapple Cake is an exceptional dessert that showcases the vibrant sweetness of fresh pineapple, enveloped in a moist, tender cake. With its delightful layers and fruity aroma, every slice is a charming experience that transports you straight to a tropical paradise. Whether you’re serving it for a sunny brunch or a cozy dinner, this cake deserves a place on your dessert table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pineapple Cake Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pineapple Cake

I fondly remember the first time I made this Pineapple Cake with my grandmother. Each bite brings back memories of summer afternoons spent in her kitchen, the nostalgic fragrance of baking filling the air. This recipe is a joy to prepare, and its flavors are simply irresistible. Perfectly balancing the tanginess of lime and the natural sweetness of pineapple, it’s a cake that truly stands out as a crowd-pleaser. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With just about an hour of prep and bake time, it’s an easy addition to any gathering or special occasion.
Irresistible Flavor: The combination of fresh pineapple, lime zest, and a moist cake creates a delicious tropical treat.
Eye-Catching Appeal: The vibrant pineapple topping makes this cake not only tasty but also a visual delight.
Flexible Serving: Whether it’s a lovely afternoon snack, a delightful dessert for dinner, or a sweet breakfast, this cake fits any time of the day.
Diet-Friendly Options: Easily switch to Greek yogurt for a tangy twist or adjust sweetness to your preference.

Ingredients You’ll Need

15 oz fresh pineapple, peeled and cored: Using fresh pineapple elevates flavor, but you can substitute with 20 oz canned pineapple in juice for convenience.
2 large eggs, at room temperature: Eggs bind the ingredients and provide moisture, so room temp ensures an even mix.
1 ¼ cup granulated sugar: This adds sweetness and helps create a light, fluffy texture in your cake.
½ cup vegetable oil: Oil keeps the cake moist and tender, preventing it from drying out.
1 cup sour cream (or Greek yogurt), at room temperature: This ingredient adds richness and a slight tang, enhancing the overall flavor.
1 teaspoon vanilla extract: Vanilla brings warmth to your cake and balances the fruity flavors perfectly.
1 lime, juice and zest (or lemon): The acidity from the lime brightens up the sweetness of the cake and pineapple, making it taste fresh.
2 ¼ cup all-purpose flour: Essential for structure, flour works with the other ingredients to create the body of the cake.
2 teaspoons baking powder: This leavening agent gives the cake its rise and light texture.
⅛ teaspoon fine salt: Enhances flavors by balancing the sweetness; it’s a must for any baked good.

How to Make Pineapple Cake Recipe

Prep the Pineapple: Start by coring and peeling half a fresh pineapple. Cut it into quarters, dice one half, and slice the other half for topping. If using a can, drain a 20 oz can of pineapple in juice, remembering that you might have leftovers.
Prepare the Pan and Oven: Preheat your oven to 355°F (180°C). Line the bottom of a 9-inch spring-form cake pan with parchment paper and grease the sides and bottom with butter, then dust with flour, shaking off excess to ensure it releases easily after baking.
Make the Batter: In a stand mixer or with an electric beater, whisk together 2 large eggs and 1 ¼ cup sugar for about 3-4 minutes until the mixture turns pale and fluffy. Gradually add in ½ cup vegetable oil, 1 cup sour cream, 1 teaspoon vanilla extract, and the juice and zest from your lime for a smooth batter.
Incorporate Dry Ingredients: Gently fold in 2 ¼ cups of all-purpose flour, 2 teaspoons baking powder, and ⅛ teaspoon fine salt with a spatula, ensuring to scrape down the sides of the bowl. Mix until just combined, taking care not to overmix.
Layer the Cake: Pour half of the batter into the prepared cake pan. Level the surface and sprinkle the diced pineapple on top. Pour the remaining batter over this layer, then arrange the sliced pineapple on top, pressing gently for it to settle.
Bake to Perfection: Place the cake in your preheated oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the center of the cake. It should come out clean without any batter sticking. If it isn’t done, continue baking for an additional 5 minutes.
Cool and Serve: Once the cake is baked to perfection, transfer it to a cooling rack and let it cool for about 10 minutes. Carefully remove it from the pan and onto a serving plate. For a delightful finishing touch, dust it with powdered sugar, or brush it with warm honey or apricot jam for added shine. Enjoy!

Storing & Reheating

To store your Pineapple Cake, cover it with plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to one week. If you’re thinking of freezing, wrap slices tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. To enjoy, simply thaw overnight in the refrigerator or heat in a preheated oven at 350°F (175°C) for about 10 minutes. Keep in mind that while the flavor will remain delightful, the cake’s texture may change slightly after freezing.

Chef’s Helpful Tips

Avoid overmixing the batter, as this can lead to a denser cake.
Ensure your eggs and sour cream are at room temperature to create a smooth batter that blends evenly.
For a more pronounced pineapple flavor, consider adding a splash of pineapple juice to the batter.
If your cake domes in the center, gently press it down with a spatula after it comes out of the oven to create a level finish.
Play with the toppings! Adding chopped nuts or toasted coconut can give your cake a unique flair.

Pineapple Cake is sure to become a staple in your baking repertoire, and you might find yourself making it for any occasion—or just because you crave something sweet. The combination of moist cake and fresh pineapple balances itself brilliantly, offering a glimpse of refreshment in every bite. As you try this delicious cake, don’t hesitate to experiment with flavors and toppings. There’s always room for creativity in the kitchen!

Recipe FAQs

Can I use canned pineapple instead of fresh?

Absolutely! You can use 20 oz of canned pineapple in juice as a substitute for the fresh pineapple. Just remember to drain it well to avoid excess moisture in your cake.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs attached, the cake is ready. If there’s wet batter, give it another 5 minutes and check again.

What can I do to prevent my cake from sticking to the pan?

Be sure to grease your spring-form pan thoroughly and line the bottom with parchment paper. This will help the cake release smoothly after baking.

Can I make this cake ahead of time?

Absolutely! You can bake and store the cake in the fridge for up to a week or freeze it for up to three months. Just remember to wrap it tightly to retain freshness.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Pineapple Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 0 hours
Yield: 10 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Print Recipe

Description

This Pineapple Cake is a delightful treat bursting with flavors from fresh pineapple, eggs, and sour cream. It’s easy to prepare and perfect for any gathering, making it a favorite for fans of homemade desserts.

Ingredients

Scale

15 oz (425 grams) fresh pineapple, peeled and cored
2 large eggs, at room temperature
1 ¼ cup (125 grams) sugar
½ cup (120 ml) vegetable oil
1 cup (240 grams) sour cream, at room temperature
1 teaspoon vanilla extract
1 lime, juice and zest
2 ¼ cup (260 grams) all-purpose flour
2 teaspoon baking powder
⅛ teaspoon fine salt

Cook Mode Prevent your screen from going dark

Instructions

Core and peel half a pineapple, then cut it into quarters. Dice one quarter and slice another. If using canned pineapple, drain a 20-oz can and set aside.
Preheat the oven to 355°F/180°C. Line a 9-inch spring-form cake pan with parchment paper and grease the sides with butter and flour.
In a mixer, beat eggs and sugar for 3-4 minutes until fluffy. Gradually add oil, sour cream, vanilla, and lime juice, mixing until smooth.
Gently add flour, baking powder, and salt. Mix until just combined, avoiding overmixing.
Pour half of the batter into the prepared pan, level with a spatula, and top with diced pineapple. Add the remaining batter and arrange sliced pineapple on top.
Bake for 40-45 minutes or until a toothpick comes out clean from the center.
Cool for 10 minutes, then transfer to a serving plate and dust with powdered sugar or apricot jam.

Notes

Ensure eggs and sour cream are at room temperature for best mixing.
Adjust baking time based on your oven, checking for doneness after 40 minutes.
For added flavor, you can top with whipped cream or a scoop of vanilla ice cream.