Pineapple Cake Recipe

Pineapple cake recipe lovers, this one’s for you. This tropical dessert is light, moist, and packed with real pineapple flavor. And yes, it’s easy to make too.

Whether you’re baking for a party or just craving something sweet and refreshing, this easy pineapple cake delivers big flavor with simple ingredients. Moist, creamy, and full of fruity brightness, it’s a recipe you’ll come back to again and again.

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1Ingredients for Juicy Pineapple Heaven Cake

Here’s everything you need to make this light and flavorful pineapple cake recipe. All ingredients are simple and easy to find, so you can jump right into baking.

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple (with juice)

For the Filling & Topping:

• 1½ cups pineapple chunks (fresh or canned, drained)
• 2 cups whipped cream (or whipped topping of choice)
• ½ cup toasted shredded coconut

Instructions: How to Make Juicy Pineapple Heaven Cake

This pineapple cakhttp://www.wiamrecipes/pineapple-cake-recipe/e recipe comes together in a few simple steps. No fancy equipment or techniques required. Here’s how to bring it to life from start to finish.

1. Prep your pans and oven
   Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper if you have it.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Build the batter
   In a large bowl, beat the eggs and sugar until fluffy and pale. Stir in the melted butter, vanilla, and crushed pineapple with its juice.
4. Combine wet and dry
   Gently fold the dry ingredients into the wet mixture. Don’t overmix. Just stir until no dry streaks remain.
5. Bake the cakes
   Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes or until golden and a toothpick inserted in the center comes out clean.
6. Cool completely
   Let the cakes cool in the pans for 10 minutes. Run a knife around the edges and turn them out onto a wire rack. Cool fully before assembling.
7. Assemble the cake
   Place the first layer on your serving plate. Spread a generous layer of whipped cream on top, then scatter with pineapple chunks. Add the second cake layer and repeat, finishing with more whipped cream, pineapple, and a sprinkle of toasted coconut.

FAQ – Can I make this pineapple cake recipe ahead of time?

Yes. You can bake the cawww.wiamrecipes/pineapple-cake-recipe/ke layers a day in advance and store them tightly wrapped at room temperature. Assemble with whipped cream and toppings just before serving to keep everything fresh and fluffy.

Tips & Tricks for the Perfect Pineapple Cake Recipe

This cake is simple at its core, but a few small moves can take it from good to wow. Whether it’s your first time baking or you’ve made it before, these little details make all the difference.

Let your pineapple shine
Use good-quality crushed pineapple and don’t drain it too much. The juice helps keep the cake extra moist and naturally sweet. You can even brush a bit of extra juice on the cooled layers before assembling for more pineapple punch.

Whip it just right
If you’re making your own whipped cream, keep it light and fluffy not too stiff. Over-whipped cream can make the texture feel heavy and won’t spread as easily.

Toast the coconut gently
To get that golden nutty crunch, toast the shredded coconut in a dry skillet over medium heat for 3 to 5 minutes, stirring often. Watch it closely because it goes from golden to burnt fast.

Chill before serving
After assembly, pop the whole cake in the fridge for at least 30 minutes. This helps the whipped cream set and makes slicing cleaner and easier.

What frosting works best if I don’t like whipped cream?

If whipped cream isn’t your thing, you can swap in a light cream cheese frosting. It adds a slight tang that pairs beautifully with the pineapple and gives the cake a bit more structure if you’re transporting it.

Substitutions & Variations

This pineapple cahttp://www.wiamrecipes/pineapple-cake-recipe/ke recipe is flexible enough to handle swaps and upgrades without sticking to the script. Here’s how to make it your own.

Dairy-Free or Vegan Version
Use a plant-based butter substitute and swap the whipped cream for whipped coconut cream. Just chill a can of full-fat coconut milk overnight, scoop out the thick cream, and whip it until fluffy. Make sure your sugar and other ingredients are certified vegan.

Make It Coconut-Forward
Add a quarter cup of shredded coconut right into the cake batter for extra texture or substitute half the melted butter with coconut oil. Finish with a generous layer of toasted coconut on top.

Turn it into Cupcakes
This recipe adapts beautifully to cupcakes. Just divide the batter into a lined muffin tin and bake for about 18 to 22 minutes. Decorate with whipped cream and pineapple on top.

Add a Citrus Kick
Mix in a tablespoon of fresh lime or lemon zest to the batter. The citrus balances the sweetness and adds a layer of freshness.

Can I use fresh pineapple instead of canned?

Yes. Just make sure to crush it finely and keep the juice. You’ll want the same moist consistency the canned version offers. If your fresh pineapple is a bit dry, blend it with a splash of water.

Frequently Asked Questions

Can I make this pineapple cake recipe the night before?

Absolutely. You can bake the layers a day ahead and store them wrapped at room temperature. For best results, assemble the cake with whipped cream and toppings the day you plan to serve it.

Can I freeze the cake?

Yes, but freeze only the unfrosted layers. Wrap them tightly in plastic and foil and freeze for up to one month. Thaw completely at room temperature before adding whipped cream and pineapple.

How long does the finished cake last in the fridge?

Once assembled, it’s best enjoyed within 1 to 2 days. The whipped cream can start to lose structure after that. Keep it chilled and covered in an airtight container.

What if I only have one cake pan?

No problem. Bake one layer at a time. Just keep the remaining batter covered at room temperature while the first layer bakes. You can also make one taller cake and slice it in half once cooled.

Can I use boxed cake mix instead?

Yes. Use a vanilla or yellow cake mix and add crushed pineapple with juice in place of some of the water or oil. It won’t be quite the same but it will still be tasty and tropical.

Nutrition Information (Per Serving)

• Calories: ~310
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 180mg
• Carbohydrates: 38g
• Sugars: 25g
• Protein: 4g
• Fiber: 1g

This cake isn’t pretending to be a health food, but it is made with real fruit and no heavy frostings or artificial fillings. It strikes a nice balance between indulgent and feel-good.

Conclusion: Bring the Sunshine with This Pineapple Cake Recipe

There’s something about this cake that just feels happy. Maybe it’s the sweet pineapple, the cloud-like whipped cream, or the way toasted coconut crunches with each bite. It’s the kind of dessert that disappears fast and lingers in memory longer. The good kind.

If you try this pineapple cake recipe, I’d love to hear how it turned out. Did you go classic or add your own twist? Leave a comment, print the recipe, or share it with someone who could use a little tropical joy.

Until then, here’s your gentle reminder. Sometimes the sweetest moments come from the simplest things like a cake made with fruit and a little love.