Pineapple Cake Delight That Wins Hearts in 3 Steps

There’s something magical about the first bite of a moist, fruit-filled cake that melts in your mouth and lifts your spirits. As a professional chef, I’ve spent years perfecting crowd-pleasing desserts, but few recipes win hearts like a good Pineapple Cake. Whether you’re celebrating a summer birthday, hosting a backyard gathering, or simply craving a bright, tropical treat, this cake checks every box.

Pineapple Cake is more than just a dessert. It’s a flavorful experience that combines the sweet tang of crushed pineapple with a soft, fluffy crumb that stays moist for days. This cake isn’t overly complicated, yet it delivers impressive results. The secret? Canned pineapple in juice, not syrup, which gives it just the right sweetness and texture. With each slice, you get a refreshing tropical flavor balanced with a velvety frosting that melts beautifully on your tongue.

As someone who believes great desserts should be both delicious and approachable, I designed this recipe to be easy enough for beginners and rewarding for seasoned bakers. You don’t need fancy equipment or hard-to-find ingredients. Just follow a few simple steps and let the ingredients do the heavy lifting. This Pineapple Cake is light enough for warm weather yet rich enough to satisfy a serious dessert craving.

So if you’re searching for the ultimate pineapple dessert that earns compliments every time, this is it.

Pineapple Cake

This moist and tropical Pineapple Cake is layered with pineapple filling and topped with a luscious whipped cream frosting, making it a sunny delight for any occasion.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Cooling Time 30 minutes mins

Total Time 2 hours hrs

Course Cake, Dessert

Cuisine American, Tropical

Servings 12 slices

Calories 650 kcal

Ingredients

  

Pineapple Cake Base

• 2¼ cups all-purpose flour
• ¼ cup cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups white sugar
• 3 large eggs room temperature
• ¾ cup vegetable oil canola preferred
• 2½ cups canned crushed pineapple in juice, not syrup
• 1 tsp vanilla extract
• 1½ tbsp lemon juice fresh

Pineapple Filling

• ¾ cup canned crushed pineapple in juice
• ¼ cup white sugar
• ¼ cup cornstarch
• ¾ cup whole milk
• 1 tbsp lemon juice
• ¼ cup unsalted butter cold, cubed
• 1 drop yellow gel food coloring optional

Pineapple Whipped Cream Frosting

• 1 cup mascarpone cheese cold
• ½ cup icing sugar powdered sugar
• 1 tsp vanilla extract
• 1½ cups whipping cream cold, min 34% fat
• ½ cup crushed pineapple juice removed

Instructions

 

• Preheat oven to 320°F (160°C) with fan. Grease and line two 8-inch cake pans.
• In a bowl, sift and mix flour, cornstarch, baking powder, baking soda, and salt.
• Whisk sugar, eggs, oil, crushed pineapple, vanilla, and lemon juice until smooth.
• Fold dry ingredients into the wet mixture until just combined. Do not overmix.
• Divide batter into cake pans. Tap gently and bake 30–33 minutes or until done.
• Cool cakes in pans for 20 minutes, then transfer to wire racks to cool completely.
• To make filling: Heat pineapple, sugar, cornstarch, milk, and lemon juice. Stir until thick.
• Remove from heat, stir in butter and coloring. Cool completely.
• For frosting: Beat mascarpone, sugar, and vanilla. Add whipping cream and beat to stiff peaks.
• Fold in crushed pineapple. Chill if needed before assembling.
• To assemble: Layer cake, frosting, and filling. Decorate top with piped frosting and filling.

Notes

Use pineapple in juice, not syrup. Mascarpone stabilizes the frosting. You can skip food coloring. Adjust sweetness if using syrup-based pineapple.

Keyword Layer Cake, Pineapple Cake, Tropical Cake

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Why You’ll Love This Recipe

This Pineapple Cake isn’t just another dessert—it’s a tropical showstopper that delivers flavor, comfort, and joy in every bite. Here’s why it’s sure to become one of your most-loved cake recipes:

• Quick to Make: No long prep times or complicated techniques. Just simple steps for a delicious outcome.
• Moist and Flavorful: Thanks to crushed pineapple and oil, the cake stays soft and juicy for days without drying out.
• Perfect for Any Occasion: Whether it’s a birthday, barbecue, brunch, or casual weekend treat, this cake fits right in.
• Bakery-Style Results at Home: With layers of luscious filling and a cloud-like whipped pineapple frosting, it looks and tastes like it came from a professional bakery.
• Crowd Favorite: This cake always gets compliments and recipe requests. It’s a guaranteed hit with kids and adults alike.

What really sets this recipe apart is the balance of sweet, tangy, and creamy elements. The pineapple filling adds a burst of brightness, while the mascarpone-infused frosting brings smooth richness that elevates every bite. It’s a feel-good dessert that brings sunshine to your table and comfort to your soul.

Ingredients Needed for Pineapple Cake

To create this tropical delight, you’ll need a few pantry staples and some pineapple-packed essentials. Here’s what you’ll need, organized by component:

For the Pineapple Cake Batter:

• 2¼ cups all-purpose flour (plain flour works too)
• ¼ cup cornstarch (also known as cornflour in some countries)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups granulated white sugar
• 3 large eggs, at room temperature
• ¾ cup neutral vegetable oil (such as canola)
• 2½ cups canned crushed pineapple in juice (not syrup)
• 1 teaspoon vanilla extract
• 1½ tablespoons freshly squeezed lemon juice

For the Pineapple Filling:

• ¾ cup canned crushed pineapple in juice
• ¼ cup granulated white sugar
• ¼ cup cornstarch
• ¾ cup full-fat milk
• 1 tablespoon lemon juice
• ¼ cup unsalted butter, cold and cubed
• 1 drop yellow gel food coloring (optional for color boost)

For the Pineapple Whipped Cream Frosting:

• 1 cup cold mascarpone cheese (or substitute, see notes)
• ½ cup powdered sugar (also known as icing sugar)
• 1 teaspoon vanilla extract
• 1½ cups cold heavy whipping cream (minimum 34% fat)
• ½ cup canned crushed pineapple, drained of excess juice (see note for method)

Each ingredient contributes to the cake’s balance of moisture, structure, and tropical flavor. Be sure to use pineapple in juice—not syrup—for the best results in both flavor and texture.

How to Make Pineapple Cake

Follow these step-by-step instructions to bake, fill, and frost the most irresistible pineapple cake from scratch.

Baking the Pineapple Cake Layers

1. Preheat your oven to 160°C (320°F) using the fan setting. If your oven doesn’t have a fan, increase the temperature to 175°C (350°F). Lightly grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
2. In a medium mixing bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Whisk until fully blended and set aside.
3. In a separate large bowl, combine sugar, eggs, vegetable oil, crushed pineapple, vanilla extract, and lemon juice. Whisk until the mixture is smooth and well combined.
4. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until the batter is just combined to avoid overmixing, which can toughen the cake.
5. Divide the batter evenly between the two prepared cake pans. Tap each pan lightly on the counter to release air bubbles.
6. Bake for 30 to 33 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.

Making the Pineapple Filling

1. In a small saucepan, mix crushed pineapple, sugar, cornstarch, milk, and lemon juice until well combined.
2. Place over medium heat and stir constantly. The mixture may look separated at first but will thicken and smooth out as it heats.
3. Once thick and glossy, remove from heat and stir in butter and optional yellow gel coloring. Let the filling cool completely before assembling the cake.

Preparing the Pineapple Whipped Cream Frosting

1. In a large chilled bowl, combine cold mascarpone, powdered sugar, and vanilla. Mix on low for about 10 seconds, then switch to medium-high speed until fully incorporated.
2. Pour in the cold whipping cream and beat slowly at first, then increase speed to medium-high until stiff peaks form. Keep a close watch to avoid overwhipping.
3. Gently fold in the drained crushed pineapple until just mixed. Chill until ready to frost.

Assembling the Cake

1. If desired, level the tops of the cake layers and trim caramelized edges for a cleaner finish.
2. Place the first cake layer on your serving stand. Spread a generous layer of frosting on top.
3. Pipe a border of frosting around the edge of the layer to create a well. Fill the center with half of the pineapple filling.
4. Add the second cake layer on top and cover the entire cake with frosting. Smooth the sides and top with a cake scraper or offset spatula.
5. Pipe a decorative border on top and fill the center with the remaining pineapple filling.

Your pineapple cake is now ready to chill, slice, and enjoy.

Serving and Storage Tips

Serving Suggestions:

• For a beautiful presentation, serve each slice with a small dollop of extra whipped cream and a mint leaf or fresh pineapple wedge on the side.
• This cake pairs wonderfully with a light tea or a glass of sparkling water with lemon to balance its tropical sweetness.
• For celebrations, decorate the top with candied pineapple pieces or toasted coconut flakes for a festive touch.

Storage Instructions:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. The mascarpone frosting and pineapple filling are perishable and need to stay chilled.
• Make-Ahead Tips: You can bake the cake layers a day in advance and wrap them tightly in plastic wrap once cooled. Assemble and frost the cake the next day for fresher results.
• Freezing: If you want to freeze the cake, wrap individual, unfrosted cake layers in plastic wrap followed by foil. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator before assembling.
• Leftover Frosting: Extra whipped cream frosting can be refrigerated in an airtight container for up to 3 days. Rewhip gently before using again if needed.

Proper storage not only keeps the cake fresh but also allows the flavors to deepen, making the second-day slices even more delicious.

Helpful Notes

• Use Pineapple in Juice, Not Syrup: For the best flavor balance, always choose canned crushed pineapple packed in juice. Syrup can make the cake overly sweet and alter the texture of both the cake and filling.
• Don’t Overmix the Batter: To ensure a fluffy and tender cake, gently fold the dry ingredients into the wet mixture just until combined. Overmixing can result in a dense crumb.
• Strain Pineapple Properly: For the frosting, it’s essential to remove excess juice from the crushed pineapple. Use a fine-mesh sieve and lightly press with the back of a spoon. This keeps the whipped cream stable and prevents splitting.
• Room Temperature Eggs: Bringing the eggs to room temperature before mixing helps them incorporate more easily, resulting in a smoother batter and even rise.
• Fan vs Conventional Oven: This recipe was tested using a fan-forced oven. If you’re using a conventional oven, increase the temperature to 175°C (350°F) and keep an eye on the bake time.
• Food Coloring Tip: The yellow gel color in the filling is completely optional. It simply enhances visual appeal and gives a sunny, tropical look, especially for special occasions.
• Mascarpone Substitute: If mascarpone is unavailable, you can omit it and whip the cream alone. However, mascarpone adds stability, richness, and makes the frosting more resistant to melting.
• Even Layers: For a professional-looking cake, consider trimming and leveling the tops of your cake layers. This ensures smooth stacking and a neater finish.

These small touches and tips can make a big difference in the final outcome, turning a great pineapple cake into a truly unforgettable dessert.

Conclusion

This pineapple cake isn’t just another dessert—it’s a showstopper that combines light, fluffy layers with tropical sweetness and luscious cream. Whether you’re celebrating a birthday, hosting a brunch, or simply craving a slice of something special, this cake delivers with every bite.

Its balanced flavor comes from crushed pineapple in juice, fresh lemon zest, and just the right amount of sugar. The silky pineapple filling adds a rich, fruity core, while the whipped mascarpone frosting brings the entire cake together in a cloud of creamy perfection. From texture to taste, every layer has been thoughtfully crafted to impress your guests and satisfy your sweet tooth.

What makes this cake truly stand out is how effortlessly it comes together despite its elegant look. It’s easy to prepare ahead, incredibly versatile, and sure to turn heads on any dessert table. Whether you keep it simple or decorate it with pineapple flowers or toasted coconut, it’s bound to earn rave reviews.

If you’ve tried this recipe, I’d love to hear from you. Please leave a comment below and rate the recipe—your feedback helps others and inspires future creations.

Feel free to share your creation on Pinterest, Facebook, or Instagram and tag me so I can see your delicious masterpiece. What did you add or tweak? Maybe a splash of rum, a coconut topping, or a surprise filling?

Let me know your spin in the comments. I can’t wait to hear how your pineapple cake turned out.

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