This super moist pineapple cake recipe is the best I’ve ever had (and I don’t use the word ‘best’ lightly)! It’s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped cream frosting. It may sound fancy and complex, but trust me when I say that each element of this cake is SO EASY to make!
What makes this the best pineapple cake recipe?
When I first thought of making a pineapple cake, I wanted to do something other than a pineapple upside down cake. Something different, but it still had to have pineapple as the star of the show.
Now I know claiming something as ‘the best’ is quite bold, but hear me out. This recipe has three elements, and each element is packed with pineapple, making it the perfect pineapple dessert!
Pineapple Cake Layers
First is the super soft pineapple cake layers. They’re made up of flour, cornstarch, baking powder, baking soda, salt, sugar, eggs, vegetable oil, canned crushed pineapple, vanilla extract or essence, and fresh lemon juice.
The combination of flour and cornstarch (as a cake flour substitute), results in a super soft and lush crumb, and the canned crushed pineapple provides heaps of additional flavour and texture, with little bits of pineapple throughout the cake layers.
Pineapple Cake Filling
The pineapple filling for this cake is in my opinion, the star of this cake. It is packed with pineapple flavor and slightly tart too, which cuts through the sweetness of the cake (although this cake is not overly sweet at all – some may find it not sweet enough!).
The filling is made up of canned crushed pineapple, sugar, cornstarch, milk, lemon juice, butter and optional yellow gel food colouring. I adapted the recipe from my eggless lemon curd, which I absolutely love as sometimes I find the egg yolks in curd fillings a bit strong!
Pineapple Whipped Cream Frosting
When thinking about a frosting for this cake, I wanted it to have pineapple in it, but also wanted it to be light. My stabilized whipped cream frosting came to mind as well as my cream cheese frosting recipe, though I wasn’t sure whether the pineapple would go as well with the latter.
I decided to experiment with the whipped cream, and folded canned crushed pineapple (with the juice removed) into the whipped cream, and boy was it good!! I was sold on the first try so decided to stick with it.
Do I have to use Canned Crushed Pineapple?
I do highly recommend using canned crushed pineapple for this recipe as it provides great texture throughout the cake. You also want to stick to a crushed pineapple that’s in pineapple juice, rather than syrup. However, if you can only find crushed pineapple in syrup, it’ll still be fine – your cake may just be a little sweeter 🙂
You could use pineapple slices, pineapple rings or fresh pineapple, but then you would need to cut them into smaller pieces (or blend them into chunks without making the pineapple too smooth otherwise this may affect the texture of the cake in particular).
How to Make Pineapple Cake
All of the elements of this pineapple cake come together really easily!
Pineapple Cake
First is the cake batter. Begin by Preheating your oven to 160 °C (320°F) with the fan on (if your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C/350°F) and grease two 8 inch cake pans (I use my homemade cake release). Also line the bottom as this cake is prone to sticking to the bottom of the cake tin.
Sift together the all purpose flour, cornstarch, baking powder, baking soda and salt. Using a whisk or fork, mix until well combined. Set aside for now.
In a large bowl combine the white sugar, eggs, vegetable oil, crushed pineapple, vanilla and lemon juice. Using a whisk, mix until well combined and no lumps remain.
Add the dry ingredients into the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
Evenly distribute the batter into the two cake tins. Drop the cake tins lighly on the counter to remove any large air bubbles and bake for 30-33 minutes or until a toothpick comes out clean.
Once baked, allow them to cool in the cake tins for about 20 minutes, and then turn them out onto a wire rack to completely cool before frosting.
Pineapple Cake Filling
While the cake is baking, make the pineapple cake filling. In a saucepan combine crushed pineapple, white sugar, cornstarch, milk and lemon juice. Mix everything well and then place it over a medium heat, continously mixing until it becomes thick in consistency. It may look like the filling is curdling as it’s heating up, but don’t worry it will come together once the cornstarch is activated.
Once thick, take it off the heat immediately and add in the butter and gel colour (if you’re using it). Stir until the butter is completely melted and incorporated. Transfer to a bowl and set aside to cool.
Pineapple Whipped Cream Frosting
Prepare the whipped cream once everything is cool and the cake is ready to assemble. Before beginning, your mascarpone and whipped cream should be cold.
In a large bowl, combine the mascarpone, icing sugar (also known as powdered sugar or confectioners’ sugar) and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined. If using a stand mixer use the whisk attachment.
Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don’t want to overwhip the cream.
To finish, add in the crushed pineapple, and using a spatula, gently fold it in until just combined. The frosting is now ready to use.
Assembly
OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. Also level the tops if the cake layers have a slight dome.
Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.
Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in the pineapple filling. Fill the middle with half of the pineapple filling.
Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides.
For the top, pipe a decorative border around the top edges (I like to use a 1A piping tip – see video for demonstration) and then fill the middle with the remaining pineapple filling. Enjoy!
How do you store pineapple cake?
This cake can be left out at room temperature for a few hours (if the weather isn’t too hot), but after that it will need to placed into an airtight container and refrigerated due to the whipped cream. The cake will last upto a week in the fridge.
The Best Pineapple Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Pineapple Cake
- 2¼ cups (270 g) flour - plain, all purpose flour
- ¼ cup (25 g) cornstarch - also known as cornflour in some countries
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups (250 g) white granulated sugar
- 3 large eggs - room temperature. I use size 7 eggs
- ¾ cup (160 g) unflavoured vegetable oil - I use canola oil
- 2½ cups (566 g) canned crushed pineapple - in pineapple juice (not syrup - see note 5). 20 oz can in the US.
- 1 tsp vanilla essence/extract
- 1½ tbsp (20 g) fresh lemon juice
Pineapple Cake Filling
- ¾ cup (170 g) canned crushed pineapple - in pineapple juice (not syrup - see note 5).
- ¼ cup (50 g) white granulated sugar
- ¼ cup (25 g) cornstarch
- ¾ cup (175 g) milk - full fat
- 1 tbsp (15 g) fresh lemon juice
- ¼ cup (56 g) unsalted butter - cold and cut into cubes.
- 1 drop yellow gel food colour - OPTIONAL (see note 4).
Pineapple Whipped Cream Frosting
- 1 cup (225 g) mascarpone - cold. See note 1 if you don't want to use mascarpone.
- ½ cup (55 g) icing sugar - also known as powdered sugar or confectioners sugar
- 1 tsp vanilla essence/extract
- 1½ cups (335 g) whipping cream - cold, minimum fat percentage of 34%
- ½ cup (112 g) canned crushed pineapple - with the excess pineapple juice removed (see note 2).
Instructions
Pineapple Cake
- Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don't have a fan function) and grease two 8 inch cake tins (I use my homemade cake release). Also line the bottom as this cake is prone to sticking to the bottom of the cake tin.
- Sift together the flour, cornstarch, baking powder, baking soda and salt. Using a whisk or fork, mix until well combined. Set aside for now.
- In a large bowl combine the white sugar, eggs, vegetable oil, crushed pineapple, vanilla and lemon juice. Using a whisk, mix until well combined and no lumps remain.
- Add the dry ingredients into the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
- Evenly distribute the batter into the two cake tins. Drop the cake tins lighly on the counter to remove any large air bubbles and bake for 30-33 minutes or until a toothpick comes out clean.
- Once baked, allow them to cool in the cake tins for about 20 minutes, and then turn them out onto a wire rack to completely cool before frosting.
Pineapple Cake Filling
- While the cake is baking, make the pineapple filling. In a saucepan combine crushed pineapple, white sugar, cornstarch, milk and lemon juice. Mix everything well and then place it over a medium heat, continously mixing until it becomes thick in consistency. It may look like the filling is curdling as it's heating up, but don't worry it will come together once the cornstarch is activated.
- Once thick, take it off the heat immediately and add in the butter and gel colour (if you're using it). Stir until the butter is completely melted and incorporated. Transfer to a bowl and set aside to cool.
Pineapple Whipped Cream Frosting
- Prepare the whipped cream once everything is cool and the cake is ready to assemble. Before beginning, your mascarpone and whipped cream should be cold.
- In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined. If using a stand mixer use the whisk attachment.
- Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don't want to overwhip the cream.
- To finish, add in the crushed pineapple, and using a spatula, gently fold it in until just combined. The frosting is now ready to use.
Assembly
- OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. Also level the tops if the cake layers have a slight dome.
- Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.
- Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in the pineapple filling. Fill the middle with half of the pineapple filling.
- Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides.
- For the top, pipe a decorative border around the top edges (I like to use a 1A piping tip - see video for demonstration) and then fill the middle with the remaining pineapple filling. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
108 Comments
Hello, my daughter has requested a pineapple cake for her 7th bday so I’m planning on using this. My question is will the icing hold up to piped decorations or am I better off swapping it for buttercream? Many thanks
Hi Geri! 🙂 The frosting should hold up fine, but it may be hard to pipe due to the little bits of pineapple. I would recommend using the frosting for this recipe as a filling for the cake, and use another frosting (like my silky buttercream recipe) for a more stable and easily pipeable frosting for the outside 🙂
Oh. my gosh! I just made this cake, and I am absolutely delighted with the result! I made them as cupcakes in parchment wrappers and baked for about 20 minutes — perfection! Folding in the dry ingredients into the wet was a brand new technique for me, and I am so thrilled with your recipe! Also: I substituted arrowroot powder for cornstarch 1:1 and the crumb is so delicate and everything mixed together very well! THANK YOU! Will update another time. Don’t have time to try either frosting yet.
Hi Monique! So so happy to hear you loved the recipe 😀 and glad to hear the arrowroot powder worked as a great substitute too!
Can I use cake flour instead of all purpose with corn starch and if so what amount of cake flour?
Thanks!
Hi Lynn! Yes you can totally do that 🙂 simply substitute the amount of all purpose flour and cornstarch with cake flour. Enjoy!
I used fresh pineapple and the filling came out very bitter, does it only work with canned pineapple?
Hi Wafaa! 🙂 It should work well with fresh pineapple too, but canned is overall the best option due to the additional pinapple juice. Perhaps the bitterness is due to the pineapple not being ripe enough? Not quite sure what would cause the bitterness sorry!
I had the same experience. I used the fresh pineapple my daughter gave me, all cut up, and realized it must not have been ripe enough. But it was way too bitter. I’m going to fill the cake with something else.
Greeting from Sakartvelo🇬🇪
can I use one pan and then cut in two parts?
Thank you🙏🏾💚
Hi Nina! 🙂
I don’t recommend that as there may be too much batter in one pan which will affect the rise and texture. Hope that helps and hope you enjoy the recipe 🙂
Hola !! Me encanto la receta, queria saber si tambien podria usar la piña natural (fruta) porque no consigo piña en conserva
Hi Alexia! Yes natural pineapple should be fine, you just want to make sure you don’t blend the pineapple too much as you want little chunks to remain 🙂
The cake is scrumptious! I made it for my mum’s birthday and we all loved it! The level of sweetness is perfect and it tastes tropical =) Thank you very much for a beautiful recipe xx
Thanks so much for the wonderful feedback Christina! So happy to hear you all enjoyed the cake 🙂 happy birthday to your mum!
I have baked a number of MK’s cakes, and they are all delicious!!! This pineapple cake though!!! yummmmyyyy!!! I love it! It is one of my favourites! MK you did it again with this one. It is oh so good!!! Thank you again for sharing your knowledge with us in an honest way!
Thank you so much for the wonderful feedback Shorna! So glad you’re enjoying the recipes, and particularly this pineapple cake 😀 appreciate all the love and support 🙂
Hola Mk, Maravilloso. Gracias. Tan pronto pueda lo haré. Echo en falta los subtitulo en Español en el canal de YouTube. Una consulta por favor al final hornear a 160 con ventilador? Y la Piña a usar es la enlatada triturada en su jugo??? Un saludo desde España de MC.
Hola! 🙂 I don’t know why YouTube won’t allow me to add Spanish subtitles anymore 🙁 it keeps saying it should automatically show up. You may need to try turning it on in the settings – sorry about that! And yes bake at 160C fan and you want to use canned crushed pineapple with pineapple juice 🙂 hope that helps!
Your recipes are phenomenal!!!! Love the way you explain the procedures. Thanks for being so courteous and sharing so many amazing recipes. 👏 May God bless you and yours always.
Thank you so so much for your kind words Yaya! So happy to hear you’re loving the recipes 😀
Hi Maryam,
I cannot find canned pineapple juice in my country,only pineapple in light syrup,what difference will this make?
Love your recipes,keep up the good work.
Hi Puseletso! The pineapple in light syrup should be okay 🙂 the only difference is that it may be sweeter than canned pineapple in pineapple juice, but if it’s light syrup then I think it should be okay because that usually means it isn’t as concentrated. Try it and if you find the final product is too sweet for your liking then you can reduce the sugar in the cake next time 🙂 hope that helps!