You are going to love this easy Pineapple Cake! One of my readers entered it in a baking contest, and it won second place. It needs no frosting, though it’s amazing with freshly whipped cream. It’s soft, moist, eggy and delicate.
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 love preparing layer cakes with buttercream (especially my chocolate espresso layer cake). However, layer cakes can take a long time to put together. Sometimes I just want some to eat some cake, you know?
This pineapple cake recipe is fast, easy and wonderful. It’s eggy like a pound cake but with a softer texture similar to butter cake. I love it so much that it ultimately wound up in the dessert chapter of my cookbook, The Gourmet Kitchen.
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.
- This cake will not work if you substitute fresh pineapple, because it will be missing the juice. A 20 ounce can does not equal 20 ounces of straight pureed/crushed pineapple. I have no doubt that there’s a way to recreate the canned contents using a specific ratio of crushed real pineapple to pineapple juice. However, even if you can track down a website claiming to offer the correct ratio, I can’t promise it will work here if I haven’t tested it. If anyone would like to figure it out, test the cake and report back, please do! I would love that.
- I have made this cake many times, and there are two important things worth noting. Because this is a high ratio of eggs to butter/sugar, you want to add them very slowly. Let the eggs incorporate one at a time, scrape down the bowl periodically, and do not rush. Otherwise the batter is more likely to break. If it does start to break, don’t worry. The flour mixture will still bring things back together.
- Because crushed pineapple is lumps mixed with juice, it will make the batter look broken when you mix it in. Add the flour mixture almost immediately after adding the pineapple.
- 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.
What are you waiting for? Make this.
This Pineapple Cake needs no frosting (though it's wonderful served with some freshly whipped cream on the side).
- 10 ounces all-purpose flour (approximately 2 cups)
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- zest of 1 lemon
- 7 ounces unsalted butter, room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 1 (20-ounce) can crushed pineapple (do not drain - see notes)
- 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 slowly 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 flour mixture will bring it back together.)
Add the crushed pineapple along with the vanilla and mix very briefly on medium low to combine. (The texture of the crushed pineapple and juice WILL make the batter look broken.) With the mixer on low, add the flour mixture in 3 batches and mix until just combined. Turn off the 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.
You want pineapple canned in juice, not in syrup.
Don't drain the canned pineapple. You wan't all of the pineapple juice in the cake for both flavor and moisture!
This cake will not work if you substitute fresh pineapple, because it will be missing the juice.