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.
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.