When I first began making layer cakes, I was a nervous wreck. They used to scare me to death because I was always worried about messing up. But overtime with patience and practice I grew more comfortable with the process. Now, I actually really love making layer cakes with buttercream (there are links to several at the bottom of this post). The only thing is that they take a really long time to make. And sometimes, I just want some to eat some cake. You know?
This pineapple cake is fast, easy and wonderful. It tastes eggy like a pound cake but with a softer texture similar to butter cake. Don’t let the cracks on top fool you; the cake is incredibly moist. It has an entire 20 ounce can of crushed pineapple mixed into the batter including the juice. And yes, I know that sounds like a lot. It is. But trust me, the cake holds together. You’re looking at it. I don’t think this cake needs any frosting but if you’d like to serve it with a condiment, I recommend some freshly whipped, barely sweetened whipped cream.
- 2 cups (10 ounces) all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- zest of 1 lemon
- 7 ounces unsalted butter, room temperature
- ¾ cup granulated sugar
- 4 large eggs
- 1 20-ounce can crushed pineapple (do not drain - see note)
- 1 teaspoon pure vanilla extract
- optional: fresh whipped cream for serving
- Preheat the oven to 350 degrees. Grease an 8-inch or 9-inch round cake pan and line it with parchment paper (note: the 8-inch pan cuts it a bit close with the batter when the cake rises in the oven but won't spill over). Place the cake pan on a baking sheet.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, kosher salt and lemon zest (make sure the zest doesn't clump together). Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together for several minutes until light and fluffy (first on low speed and then gradually increasing the speed to medium high). Turn off the mixer and scrape down the sides of the bowl with a spatula.
- Turn the mixer back on low speed and add the eggs, one at a time, scraping down the bowl after the second egg. Allow the eggs to incorporate completely and then scrape down the bowl again. This is a lot of eggs so don't worry if the mixture starts to break. The next step will bring it back together.
- Add the crushed pineapple along with the vanilla and mix briefly on medium low to combine. With the mixer on low, add the flour mixture in 3 batches and mix until just combined. Turn off the stand mixer and scrape down the bowl with a spatula, giving the batter one final stir.
- Pour the batter into the prepared cake pan and use a spatula to level off the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean. Allow to cool for at least 15 minutes before removing the cake from the pan. Serve plain or with freshly whipped cream.
Don't drain the canned pineapple. You wan't all of the pineapple juice in the cake for both flavor and moisture! I have not yet tested this recipe with fresh pineapple and can not make recommendations on substitutions at this time.