
How To Make Pineapple Cake Recipe
Makes:
Ingredients
- 2¼ cups all-purpose flour, (scoop and level to measure)
- 1 tsp baking powder
- ¼ tsp Baking Soda
- ½ tsp salt
- 20 oz crushed pineapple in juice
- ¾ cup pineapple juice, frozen, concentrate, (thawed to room temperature)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp lemon zest
- 3 large eggs
- 1 tsp vanilla extract
- 10 tbsp unsalted butter, (nearly at room temperature)
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 2½ cups powdered sugar
- ½ cup coconut, sweetened, shredded
Instructions
- Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with non-stick cooking spray and set aside.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt for 20 seconds then set aside.
- Set a fine-mesh sieve over a bowl and pour pineapple into the sieve to drain all of the juice well from canned pineapple. Reserve the canned juice for another use.
- If you’d like the pineapple to have a finer texture, pulse it in a food processor for about 15 times or so to chop it up a bit (this is optional).
- In a medium bowl, stir together crushed pineapple with pineapple juice concentrate, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar, and lemon zest until very pale and fluffy.
- Mix in eggs one at a time then blend in vanilla extract.
- Add in ā of the flour mixture and mix just until combined then mix in ½ of the pineapple mixture and mix just until combined.
- Add in another ā of the flour mixture and mix just until combined then add in the remaining ½ of the pineapple mixture and mix just until combined.
- Add in the last ā of the flour mixture then mix just until combined, remove the bowl and scrape down the bowl with a rubber spatula just to evenly incorporate.
- Pour batter into a prepared baking dish and spread into an even layer.
- Bake in a preheated oven until the toothpick inserted into the center comes out clean for about 30 to 35 minutes.
- Let cake cool completely on a wire rack.
- For the frosting, in a clean bowl of an electric stand mixer whip butter until fluffy.
- Add in heavy cream, vanilla, and powdered sugar and whip on high speed for approximately 5 minutes or so until it’s very light and fluffy.
- Spread frosting over cooled cake, top with coconut then cut into slices.
Nutrition
- Calcium: 42.4mg
- Calories: 360.5kcal
- Carbohydrates: 51.5g
- Cholesterol: 74.3mg
- Fat: 16.3g
- Fiber: 1.2g
- Iron: 1.2mg
- Monounsaturated Fat: 4.2g
- Polyunsaturated Fat: 0.8g
- Potassium: 102.8mg
- Protein: 3.5g
- Saturated Fat: 10.1g
- Sodium: 133.5mg
- Sugar: 35.9g
- Trans Fat: 0.5g
- Vitamin A: 140.6mcg
- Vitamin C: 18.4mg
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