Imagine biting into a slice of heavenly, super moist pineapple cake. It’s a tropical treat that’s easy to make at home. This recipe will show you how to make a delicious, pineapple-filled dessert that will wow your family and friends. But what makes this cake so moist and tasty? Let’s find out the secrets behind this must-try homemade treat.
Key Takeaways
- Discover the secret to achieving an incredibly moist and flavorful pineapple cake
- Learn the essential ingredients and equipment needed for baking this tropical delight
- Follow step-by-step instructions for perfectly baking and frosting your pineapple cake
- Explore delectable variations and expert tips to take your pineapple dessert to new heights
- Impress your loved ones with this easy-to-make, irresistible homemade pineapple cake
Super Moist Pineapple Cake Recipe Overview
Get ready to enjoy a delicious and simple crushed pineapple cake. It’s moist and full of flavor. This recipe is perfect for those who love pineapple in their desserts. With just a few ingredients, you can make a beautiful cake that will wow everyone.
Why This Recipe Works
The secret to this cake’s moistness is the crushed pineapple. It adds sweetness and moisture to the mix. The pineapple’s juices mix well with the other ingredients, making the cake tender and tasty.
Key Recipe Benefits
- Incredibly moist and soft texture
- Vibrant pineapple flavor in every bite
- Easy to make with minimal preparation time
- Perfect for any occasion, from casual gatherings to special events
What Makes It Super Moist
The crushed pineapple, oil, and eggs make this cake super moist. The pineapple’s juices and the oil keep it moist. The eggs add structure and make it rise. This combination makes every slice a joy to eat.
“This pineapple cake is a tropical delight that will transport your taste buds to a sunny island getaway.”
Essential Ingredients and Equipment
Making a perfect pineapple upside-down cake or a tasty tropical fruit cake needs careful ingredient choice and the right tools. Let’s look at what you’ll need to make your dessert a hit.
Key Ingredients
- Pineapple slices or chunks (fresh or canned)
- Butter or margarine
- Brown sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Vanilla extract
You can add other fruits like mango, papaya, or coconut for a tropical flavor.
Essential Equipment
- A 9-inch round baking pan or a cast-iron skillet
- A stand mixer or a hand mixer for blending the batter
- A spatula for spreading the pineapple and batter evenly
- A toothpick or skewer for testing the cake’s doneness
- Parchment paper or a non-stick baking spray for easy removal
With these ingredients and tools, you’re ready to make a moist, tasty pineapple upside-down cake or a wonderful tropical fruit cake. It will wow your guests and satisfy your sweet tooth.
Step-by-Step Baking Instructions
Baking a super moist pineapple cake is simpler than you think. Let’s go through the steps to make this tasty dessert.
Preparing the Batter
First, heat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan to stop the super moist pineapple cake from sticking.
In a big mixing bowl, mix the dry ingredients. These are all-purpose flour, baking powder, baking soda, and salt. Whisk until they’re well mixed.
In another bowl, mix the eggs, granulated sugar, and vegetable oil until it’s light and fluffy. Add the crushed pineapple, including the juice, and mix well. Then, add the dry ingredients and mix until the easy pineapple cake batter is smooth.
Baking Temperature and Timing
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick in the center comes out clean.
Watch the cake closely in the last 10 minutes. You want it to be golden brown on top and moist inside. The super moist pineapple cake is perfect when it’s just right.
Cooling and Storage Tips
After baking, take the cake out of the oven and let it cool in the pan for 10-15 minutes. This helps it set before you remove it.
Flip the cake onto a wire rack and let it cool completely before frosting or serving. This keeps the cake moist and prevents it from drying out.
To store it well, wrap the cooled cake tightly in plastic wrap or use an airtight container. Store it at room temperature for up to 3 days, or in the fridge for up to 1 week.
Cream Cheese Frosting and Decorating Options
Elevate your pineapple cake with luscious cream cheese frosting. This rich, tangy topping complements the sweet and tropical flavors of the cake. It creates a divine dessert that’s sure to impress.
To make the frosting, blend softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. For more pineapple flavor, add crushed pineapple or pineapple juice to the frosting.
Spread the frosting over the cooled cake. For a stunning look, try these decorating ideas:
- Top the cake with fresh pineapple slices, wedges, or chunks, arranging them in a decorative pattern.
- Sprinkle toasted coconut flakes over the frosted cake for a tropical touch.
- Pipe the frosting into swirls or rosettes using a piping bag and various tip sizes.
- Garnish the cake with maraschino cherries, mint leaves, or edible flowers for a pop of color.
Whether you choose a simple frosting or a decorative masterpiece, the moist pineapple cake and rich cream cheese frosting will delight your taste buds. Enjoy this delightful pineapple cake with cream cheese frosting as a special treat or as part of your repertoire of pineapple dessert recipes.
Recipe Variations and Expert Tips
Pineapple cake is a versatile dessert that can be adapted to suit various tastes and preferences. Whether you’re a fan of the classic pineapple upside-down cake or looking to explore more tropical flavor combinations, there are plenty of ways to put your spin on this delightful treat.
Pineapple Upside-Down Version
Consider creating a pineapple upside-down cake for a classic take on pineapple cake. Start by arranging pineapple slices in a buttered baking pan, then top them with a sweet brown sugar glaze. Pour the cake batter over the pineapple and bake until golden brown. When serving, invert the cake onto a plate to reveal the caramelized pineapple topping.
Tropical Flavor Enhancements
Elevate your pineapple cake by incorporating other tropical fruits like mango, papaya, or coconut. You can fold diced mango or shredded coconut into the batter, or even create a layered cake with alternating pineapple and mango filling. For a truly decadent experience, top your cake with tropical fruit compote or a creamy coconut frosting.
Common Troubleshooting
If your pineapple cake turns out dry or dense, consider adjusting the baking time or temperature. Overbaking can lead to a drier texture, so keep a close eye on your cake and test it with a toothpick to ensure it’s cooked through without being overly dry. Additionally, be mindful of the moisture content of your pineapple; if it’s particularly juicy, you may need to adjust the wet-to-dry ingredient ratio in your batter.
Remember, baking is an art, and with a little experimentation, you can find the perfect pineapple cake recipe that suits your taste buds and baking style. Embrace the versatility of this tropical fruit and let your creativity shine through in your homemade desserts.
Conclusion
The super moist pineapple cake recipe is a delightful treat that impresses everyone. It has a tender crumb and a juicy pineapple flavor. You can also add a creamy frosting for extra yumminess.
Following the easy steps, you can make a moist and tasty pineapple cake. It’s a family favorite that’s perfect for any time of the year. You can stick to the classic recipe or add tropical flavors for a twist.
Try making this super moist pineapple cake recipe and enjoy a homemade dessert. It’s a joy to make and will surely please your taste buds. Explore more pineapple dessert recipes and let your creativity shine.
FAQ
What makes this pineapple cake so super moist?
The secret to this cake’s moistness is crushed pineapple. Its juices make the cake moist and full of flavor.
Can I make a pineapple upside-down cake with this recipe?
Yes, you can! Just arrange pineapple slices and cherries at the bottom of the pan. Then, pour in the cake batter.
How can I enhance the tropical flavors in the cake?
To boost the tropical taste, add mango or coconut to the batter. Mixing pineapple and orange juices also adds a vibrant citrus flavor.
What should I do if the cake seems too dense or dry?
If the cake feels dense or dry, add an extra egg or some milk. More crushed pineapple can also help keep it moist.
Can I make the cake ahead of time?
Yes, you can! Bake it a day before and keep it covered at room temperature. Or freeze it for up to 2 months and thaw it when you’re ready to frost it.
What type of frosting pairs best with the pineapple cake?
Cream cheese frosting is perfect for this cake. It balances the sweetness and tanginess of the pineapple, adding a rich and creamy touch.
Can I use canned pineapple instead of fresh?
Yes, canned crushed pineapple works too. Just drain it well before adding to the batter to avoid a wet cake.
super moist pineapple cake recipe
A super moist pineapple cake is a delightful dessert featuring a rich, tender crumb infused with tropical pineapple flavor. This cake is made using simple pantry staples and is often topped with a creamy frosting, like cream cheese or whipped topping, for added decadence.
Pineapple Cake
- 2¼ cups (270 g) flour (plain, all-purpose flour)
- ¼ cup (25 g) cornstarch (also known as cornflour in some countries)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups (250 g) white granulated sugar
- 3 large eggs (room temperature. I use size 7 eggs)
- ¾ cup (160 g) unflavoured vegetable oil (I use canola oil)
- 2½ cups (566 g) canned crushed pineapple (in pineapple juice (not syrup; see note 5). 20-oz can in the US.)
- 1 tsp vanilla essence/extract
- 1½ tbsp (20 g) fresh lemon juice
Pineapple Cake Filling
- ¾ cup (170 g) canned crushed pineapple ( in pineapple juice (not syrup – see note 5).)
- ¼ cup (50 g) white granulated sugar
- ¼ cup (25 g) cornstarch
- ¾ cup (175 g) milkcup (175 g) milk
- 1 tbsp (15 g) fresh lemon juice
- ¼ cup (56 g) unsalted butter (cold and cut into cubes)
- 1 drop yellow gel food colour
Pineapple Whipped Cream Frosting
- 1 cup (225 g) mascarpone (cold. See note 1 if you don't want to use mascarpone.)
- ½ cup (55 g) icing sugar
- 1 tsp vanilla essence/extract
- 1½ cups (335 g) whipping cream
- ½ cup (112 g) canned crushed pineapple (with the excess pineapple juice removed)
Pineapple Cake
Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don't have a fan function) and grease two 8-inch cake tins Also line the bottom as this cake is prone to sticking to the bottom of the cake tin.
Sift together the flour, cornstarch, baking powder, baking soda, and salt. Using a whisk or fork, mix until well combined. Set aside for now.
In a large bowl, combine the white sugar, eggs, vegetable oil, crushed pineapple, vanilla, and lemon juice. Using a whisk, mix until well combined and no lumps remain.
Add the dry ingredients into the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
Evenly distribute the batter into the two cake tins. Drop the cake tins lightly on the counter to remove any large air bubbles and bake for 30-33 minutes or until a toothpick comes out clean.
Once baked, allow them to cool in the cake tins for about 20 minutes, and then turn them out onto a wire rack to completely cool before frosting.
Pineapple Cake Filling
While the cake is baking, make the pineapple filling. In a saucepan, combine crushed pineapple, white sugar, cornstarch, milk, and lemon juice. Mix everything well and then place it over medium heat, continuously mixing until it becomes thick in consistency. It may look like the filling is curdling as it's heating up, but don't worry, it will come together once the cornstarch is activated.
Once thick, take it off the heat immediately and add in the butter and gel colour (if you're using it). Stir until the butter is completely melted and incorporated. Transfer to a bowl and set aside to cool.
Pineapple Whipped Cream Frosting
Prepare the whipped cream once everything is cool and the cake is ready to assemble. Before beginning, your mascarpone and whipped cream should be cold.
In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined. If using a stand mixer use the whisk attachment.
Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don't want to overwhip the cream.
To finish, add in the crushed pineapple, and using a spatula, gently fold it in until just combined. The frosting is now ready to use.
Assembly
Optional: Begin by trimming off all the caramelised edges on the top, bottom, and sides of the cake layers. Also level the tops if the cake layers have a slight dome.
Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.
Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in the pineapple filling. Fill the middle with half of the pineapple filling.
Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides.
For the top, pipe a decorative border around the top edges (I like to use a 1A piping tip; see video for demonstration) and then fill the middle with the remaining pineapple filling. Enjoy!
Note 1. If you prefer not to use mascara, you can simply leave it out, though I would recommend using it if you can. Mascarpone adds additional stability to the whipped cream and makes the whipped cream less likely to split, particularly with the acidity in the added pineapple.
Note 2. For the crushed pineapple in the whipped cream, we want to get rid of the excess pineapple juice in the canned pineapple. The way that I do this is to simply place the pineapple into a sieve and then push the pineapple down gently with the back of a spoon to squeeze out the excess liquid. We still want little pineapple chunks, and we also want them to still be juicy, so be sure not to push them down too hard. The total amount required (112 g) is after the pineapple juice has been removed.
Note 3. In this recipe, I use an oven with the fan function turned on. The fan-forced function cooks cakes faster, so if your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (350°F) so that the cake bakes at the same rate as mine
Note 4. The gel colour is purely for aesthetic purposes; it just provides a little extra pop of colour to the pineapple filling. You can leave this out if you prefer or don’t have it on hand.