Mmm, can you smell that sweet, tropical aroma? Pineapple cakes are the ultimate treat—bursting with juicy flavor and endless creativity. Whether you’re craving a classic upside-down cake, a refreshing no-bake option, or something totally unexpected, we’ve gathered 20 mouthwatering recipes to inspire your next baking adventure. Get ready to explore delicious twists that’ll make your kitchen feel like a sunny paradise. Let’s dive in!
Classic Pineapple Upside-Down Cake
Lately, I’ve found myself drawn back to the comforting simplicity of a classic, the kind of treat that fills a kitchen with a warm, caramelized scent and promises a moment of pure, sweet nostalgia. It’s a humble cake, really, transformed by a jeweled crown of fruit into something quietly spectacular.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1/2 cup (1 stick) of unsalted, high-quality butter, softened
– 1 cup of packed, moist light brown sugar
– 1 can (20 oz) of pineapple rings in juice, drained (reserve 1/4 cup of the vibrant, sweet juice)
– 10-12 plump, red maraschino cherries, patted dry
– 1 1/2 cups of all-purpose flour, sifted for lightness
– 2 teaspoons of baking powder
– 1/4 teaspoon of fine sea salt
– 1 cup of granulated white sugar
– 2 large, farm-fresh eggs at room temperature
– 1 teaspoon of pure vanilla extract
– 1/2 cup of whole milk, gently warmed
Instructions
1. Preheat your oven to a precise 350°F (175°C) and position a rack in the center.
2. Place the 1/2 cup of softened butter in a 10-inch cast-iron skillet or a 9-inch round cake pan and melt it over low heat on the stovetop, swirling to coat the bottom evenly.
3. Tip: Using a cast-iron skillet ensures beautiful, even browning for the topping.
4. Remove the skillet from heat and immediately sprinkle the 1 cup of packed brown sugar evenly over the melted butter.
5. Arrange the drained pineapple rings in a single layer over the sugar-butter mixture, placing one plump maraschino cherry in the center of each ring and filling any gaps with extra cherries.
6. In a medium bowl, whisk together the 1 1/2 cups of sifted flour, 2 teaspoons of baking powder, and 1/4 teaspoon of fine sea salt until fully combined.
7. In a large mixing bowl, use an electric mixer on medium speed to cream the 1 cup of granulated sugar with the remaining 1/4 cup of softened butter (from the stick) for a full 3-4 minutes until the mixture is pale and fluffy.
8. Tip: Proper creaming incorporates air, which is key for a tender cake crumb.
9. Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next, then mix in the 1 teaspoon of pure vanilla extract.
10. With the mixer on low speed, alternately add the flour mixture and the 1/2 cup of warmed whole milk to the butter-sugar mixture, beginning and ending with the flour, and mixing just until the batter is smooth.
11. Tip: Warming the milk helps it blend seamlessly without curdling the batter.
12. Gently spoon the batter over the arranged pineapple and cherries in the skillet, spreading it evenly with a spatula to the edges.
13. Bake on the center rack for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out completely clean.
14. Remove the skillet from the oven and let it cool on a wire rack for exactly 10 minutes—no longer, or the topping may stick.
15. Run a thin knife around the edge of the skillet to loosen the cake, then carefully invert it onto a large serving plate.
16. Let the cake cool for at least 30 minutes before slicing to allow the caramel to set.
Zigzagging rivers of buttery caramel soak into every bite, creating a moist, tender crumb that contrasts with the sticky-sweet, glazed fruit topping. Serve it slightly warm with a dollop of softly whipped cream, letting the vanilla notes mingle with the tropical brightness of the pineapple.
Pineapple Coconut Cake
Beneath the quiet hum of the kitchen light, there’s a certain comfort in the thought of a cake that tastes like a sunlit afternoon—a gentle blend of tropical sweetness and creamy, comforting coconut. It’s the kind of dessert that feels like a soft exhale, a simple pleasure to be shared or savored slowly on your own. Let’s gather the ingredients and begin.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups of finely sifted all-purpose flour
– 1 ½ cups of granulated white sugar
– 1 teaspoon of pure baking powder
– ½ teaspoon of fine sea salt
– ¾ cup of rich, unsalted butter, softened to room temperature
– 3 large farm-fresh eggs, at room temperature
– 1 cup of creamy, full-fat coconut milk
– 1 teaspoon of fragrant vanilla extract
– 1 ½ cups of sweet crushed pineapple, well-drained
– 1 cup of sweetened shredded coconut flakes
– ½ cup of smooth cream cheese, softened
– ¼ cup of soft unsalted butter
– 2 cups of fluffy powdered sugar
– 2 tablespoons of vibrant pineapple juice, reserved from draining
– ¼ cup of toasted coconut flakes for garnish
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan, then line it with parchment paper for easy removal later.
2. In a medium bowl, whisk together the finely sifted all-purpose flour, granulated white sugar, pure baking powder, and fine sea salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the rich, unsalted butter until it becomes pale and fluffy, about 2-3 minutes.
4. Add the farm-fresh eggs one at a time to the butter, beating well after each addition until the mixture is smooth and emulsified.
5. Gradually mix in the creamy, full-fat coconut milk and fragrant vanilla extract on low speed until just incorporated, being careful not to overmix.
6. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain, which helps keep the cake tender.
7. Fold in the sweet crushed pineapple and sweetened shredded coconut flakes until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan, spreading it evenly with a spatula, and tap the pan lightly on the counter to remove any air bubbles.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
10. Allow the cake to cool completely in the pan on a wire rack for at least 1 hour before frosting to prevent melting.
11. For the frosting, in a clean bowl, beat the smooth cream cheese and soft unsalted butter together on medium speed until creamy and lump-free, about 2 minutes.
12. Gradually add the fluffy powdered sugar, mixing on low speed to avoid a cloud of sugar, then increase to medium until smooth.
13. Mix in the vibrant pineapple juice until the frosting is spreadable and glossy, adding a teaspoon more if needed for consistency.
14. Spread the frosting evenly over the cooled cake, then sprinkle the toasted coconut flakes on top for a nutty crunch and visual appeal.
15. Slice and serve immediately, or cover and refrigerate for up to 3 days to let the flavors meld further.
Upon slicing, you’ll find a moist, tender crumb infused with juicy pineapple bits and a subtle coconut aroma that lingers warmly. The cream cheese frosting adds a tangy contrast, balancing the sweetness while the toasted coconut provides a delightful crunch. For a special touch, serve each slice with a dollop of whipped cream and a fresh pineapple wedge, or enjoy it simply with a cup of tea as the afternoon light fades.
Pineapple Carrot Cake
Venturing into the kitchen on this quiet evening, I find myself drawn to the comforting warmth of baking, a gentle process that mirrors the slow unfurling of winter into spring. This pineapple carrot cake, with its sunny hues and spiced aroma, feels like a bridge between seasons—a sweet, moist embrace that holds the brightness of citrus and the earthy depth of root vegetables, all coming together in a tender crumb that speaks of home and patience.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups finely grated fresh carrots, vibrant and slightly sweet
– 1 cup crushed pineapple in juice, drained but with ¼ cup of the tangy liquid reserved
– 2 cups all-purpose flour, sifted for lightness
– 1 cup granulated sugar, fine and sparkling
– ¾ cup vegetable oil, neutral and smooth
– 3 large farm-fresh eggs, at room temperature for better emulsification
– 2 teaspoons pure vanilla extract, warm and aromatic
– 1 teaspoon baking soda, to lift the batter gently
– 1 teaspoon baking powder, for an even rise
– 1 teaspoon ground cinnamon, fragrant and cozy
– ½ teaspoon ground nutmeg, freshly grated if possible
– ½ teaspoon salt, fine sea salt to balance the sweetness
– 8 ounces cream cheese frosting, rich and creamy, for finishing
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan, lining it with parchment paper for easy removal later.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and fine sea salt until evenly combined.
3. In a separate bowl, beat the room-temperature farm-fresh eggs with the neutral vegetable oil and warm vanilla extract until the mixture is smooth and slightly thickened, about 2 minutes on medium speed.
4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula to avoid overmixing, which can lead to a tough cake.
5. Stir in the vibrant finely grated fresh carrots and the drained crushed pineapple along with the reserved ¼ cup of tangy pineapple juice, mixing just until incorporated.
6. Pour the batter into the prepared pan, spreading it evenly with the spatula to ensure a level bake.
7. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs, and the edges are golden brown.
8. Allow the cake to cool completely in the pan on a wire rack for at least 1 hour to set the structure before frosting.
9. Once cooled, spread the rich and creamy cream cheese frosting evenly over the top using an offset spatula for a smooth finish.
10. Slice into 12 squares and serve immediately, or cover and refrigerate for up to 3 days for the flavors to meld further.
Lingering over a slice, I’m struck by the cake’s moist, tender crumb that melts on the tongue, punctuated by the bright bursts of pineapple and the subtle sweetness of carrots. The cream cheese frosting adds a tangy contrast, making each bite a harmonious blend of spice and citrus. For a creative twist, try serving it slightly warmed with a dollop of whipped cream or alongside a cup of chai tea to enhance the cozy spices.
Pineapple Rum Cake
Holding a warm mug of tea, I find myself thinking about how certain desserts feel like a gentle embrace—especially one that carries the tropical warmth of pineapple and the comforting depth of rum. This cake, with its golden crumb and aromatic glaze, is the kind of treat that turns an ordinary afternoon into a quiet celebration, perfect for sharing with loved ones or savoring slowly by the window.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a light texture
– 1 cup granulated sugar, fine and sparkling
– 3 large farm-fresh eggs, at room temperature
– 1 cup unsalted butter, softened to a creamy consistency
– 1 cup crushed pineapple in juice, drained but reserving ¼ cup of the vibrant juice
– ½ cup dark rum, with rich caramel notes
– 1 teaspoon pure vanilla extract, fragrant and warm
– 1 teaspoon baking powder, for a tender rise
– ½ teaspoon sea salt, finely ground
– ½ cup whole milk, creamy and full-bodied
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch bundt pan with butter, ensuring every crevice is coated to prevent sticking.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3–4 minutes, until the mixture is pale and fluffy—this step incorporates air for a lighter cake.
3. Add the farm-fresh eggs one at a time, beating well after each addition until fully incorporated, which helps create a smooth batter without curdling.
4. Stir in the pure vanilla extract and dark rum until just combined, allowing the aromatic flavors to meld.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt to ensure even distribution of leavening agents.
6. Alternately add the dry ingredients and whole milk to the butter mixture in three additions, starting and ending with the flour, mixing on low speed until the batter is just combined—overmixing can lead to a tough texture.
7. Fold in the drained crushed pineapple gently with a spatula, being careful not to deflate the batter, which adds moist pockets of fruit throughout.
8. Pour the batter into the prepared bundt pan, smoothing the top with the spatula for an even bake.
9. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
10. While the cake bakes, combine the reserved ¼ cup pineapple juice and remaining dark rum in a small saucepan, simmering over low heat for 5 minutes to create a simple syrup.
11. Once the cake is done, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes, then invert it onto the rack.
12. While the cake is still warm, brush the rum-pineapple syrup evenly over the top and sides, repeating until absorbed—this keeps the cake moist and infuses it with flavor.
13. Allow the cake to cool completely for about 1 hour before slicing.
Gliding a knife through this cake reveals a tender, buttery crumb speckled with sweet pineapple, each bite softened by the rum’s subtle warmth. Serve it slightly warm with a dollop of whipped cream or alongside a cup of strong coffee, letting the tropical notes linger like a soft sunset.
Pineapple Cream Cheese Pound Cake
There’s something quietly magical about turning simple ingredients into a cake that feels like a warm embrace. This pineapple cream cheese pound cake is that kind of recipe—a tender, golden loaf where sweet fruit and rich dairy weave together into something comforting and familiar, perfect for a slow afternoon with a cup of tea.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened to room temperature
– 8 ounces of full-fat cream cheese, softened to room temperature
– 2 1/2 cups of granulated white sugar
– 6 large farm-fresh eggs, at room temperature
– 3 cups of all-purpose flour, sifted
– 1/4 teaspoon of fine sea salt
– 1 teaspoon of pure vanilla extract
– 1 (20-ounce) can of crushed pineapple in juice, well-drained
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan with butter, then dust it lightly with flour to prevent sticking.
2. In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter and full-fat cream cheese together for 3 minutes, until pale and completely smooth.
3. Gradually add the granulated white sugar to the butter mixture, beating for another 4 minutes until fluffy and light in color, which helps incorporate air for a tender crumb.
4. Add the farm-fresh eggs one at a time, beating well after each addition until just combined to avoid overmixing, which can lead to a dense cake.
5. In a separate bowl, whisk together the sifted all-purpose flour and fine sea salt to ensure even distribution.
6. Gradually fold the flour mixture into the wet ingredients with a spatula on low speed, mixing until no dry streaks remain, being careful not to overwork the batter.
7. Stir in the pure vanilla extract and well-drained crushed pineapple until evenly distributed throughout the batter.
8. Pour the batter into the prepared bundt pan, smoothing the top with the spatula to create an even layer.
9. Bake at 325°F for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then gently invert it onto the rack to cool completely to room temperature, which helps it set properly without crumbling.
From the first slice, you’ll notice its dense yet moist texture, with pockets of juicy pineapple adding a bright, tangy contrast to the rich, buttery crumb. For a simple twist, serve it warm with a dollop of whipped cream or toasted with a pat of butter for breakfast, letting the flavors deepen and meld together.
Pineapple Angel Food Cake
Under the soft glow of the kitchen light, as the year draws to a close, there’s a quiet comfort in creating something light and sweet, a cake that feels like a whispered promise of summer even in the heart of winter.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup of superfine granulated sugar, divided
– 1 cup of sifted cake flour, as fine as powdered snow
– 12 large egg whites, at room temperature for maximum volume
– 1 ½ teaspoons of pure cream of tartar
– ¼ teaspoon of fine sea salt
– 1 ½ teaspoons of pure vanilla extract, with its warm, floral notes
– 1 cup of crushed pineapple in juice, well-drained
– ½ cup of unsweetened pineapple juice, reserved from the can
Instructions
1. Preheat your oven to 350°F (175°C) and place an oven rack in the lower third position to prevent over-browning on top.
2. In a medium bowl, whisk together ½ cup of the superfine granulated sugar and the sifted cake flour until fully combined; set this dry mixture aside.
3. In the impeccably clean bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature egg whites, pure cream of tartar, and fine sea salt.
4. Beat the egg white mixture on medium speed until foamy, about 1 minute, then gradually add the remaining ½ cup of superfine granulated sugar while continuing to beat.
5. Increase the mixer speed to medium-high and beat until stiff, glossy peaks form, which should take about 5–7 minutes; the whites should hold their shape when the whisk is lifted.
6. Gently fold in the pure vanilla extract and the well-drained crushed pineapple using a large rubber spatula, taking care not to deflate the delicate egg whites.
7. Sift about one-third of the reserved dry flour-sugar mixture over the egg white mixture and fold gently until just incorporated; repeat this process twice more until no dry streaks remain.
8. Pour the batter into an ungreased 10-inch tube pan, smoothing the top gently with the spatula to ensure an even rise.
9. Bake in the preheated oven for 35 minutes, or until the top is golden brown and springs back lightly when touched; avoid opening the oven door during the first 25 minutes to prevent collapse.
10. Immediately invert the pan onto a cooling rack and let the cake cool completely upside down for at least 2 hours to maintain its airy structure.
11. Once cooled, run a thin knife around the edges and center tube to loosen, then gently tap the cake out onto a serving plate.
12. In a small saucepan, simmer the reserved ½ cup of unsweetened pineapple juice over medium heat until reduced by half, about 5 minutes, to create a light glaze; drizzle this over the cooled cake just before serving.
A cloud-like texture gives way to tender crumbs, each bite infused with the bright, tropical sweetness of pineapple that cuts through the cake’s delicate vanilla essence. Serve it in thick slices with a dollop of freshly whipped cream or alongside a cup of herbal tea for a moment of quiet indulgence, letting the flavors linger like a gentle memory.
Pineapple Dump Cake
Often, on quiet afternoons when the kitchen light slants just so, I find myself craving something sweet and simple—a dessert that feels like a warm hug. This pineapple dump cake is exactly that: a humble, comforting treat that comes together with minimal fuss, yet yields a golden, bubbling delight that fills the home with the nostalgic scent of baked fruit and vanilla. It’s the kind of recipe that reminds you that joy can be found in the simplest of things, especially when shared over a cup of tea or coffee.
Serving: 9 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (20-ounce) can of sweet crushed pineapple in its own juice
– 1 (15.25-ounce) box of moist yellow cake mix
– 1/2 cup (1 stick) of unsalted butter, cold and cut into thin slices
– 1/2 cup of chopped pecans, lightly toasted for a nutty aroma
– 1 teaspoon of pure vanilla extract, for a warm, floral note
– 1/4 teaspoon of fine sea salt, to balance the sweetness
– Vanilla ice cream or softly whipped cream, for serving (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with butter or non-stick spray.
2. Pour the entire can of sweet crushed pineapple, including its juice, evenly into the bottom of the prepared baking dish.
3. Sprinkle the moist yellow cake mix in an even layer over the pineapple, using a fork to gently distribute it without pressing down.
4. Drizzle the pure vanilla extract evenly over the cake mix layer to infuse it with flavor.
5. Arrange the thin slices of cold unsalted butter in a single layer on top of the cake mix, spacing them out to cover most of the surface.
6. Scatter the chopped pecans and fine sea salt evenly over the butter and cake mix.
7. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes to allow the juices to set slightly.
9. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of softly whipped cream.
Kindly note that the cake emerges with a crisp, buttery topping that gives way to a soft, fruity base, creating a delightful contrast in every bite. The pineapple lends a tropical sweetness that’s perfectly balanced by the toasted pecans, making it ideal for cozy gatherings or a quiet treat on a rainy day—try it with a drizzle of caramel sauce for an extra indulgent twist.
Pineapple Banana Cake
Gently, as the afternoon light fades on this quiet December day, I find myself drawn to the kitchen, to the simple alchemy of turning overripe fruit into something warm and comforting. There’s a particular solace in the sweet, tropical scent of pineapple mingling with the mellow, familiar fragrance of banana, promising a cake that feels like a soft embrace. It’s a humble, forgiving recipe, perfect for these reflective hours when time seems to slow.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups of all-purpose flour, sifted for a delicate crumb
– 1 teaspoon of baking soda
– 1/2 teaspoon of fine sea salt
– 1/2 cup of unsalted butter, softened to room temperature
– 1 cup of granulated sugar
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon of pure vanilla extract
– 3 very ripe bananas, mashed until smooth and creamy
– 1 cup of crushed pineapple in juice, well-drained
– 1/2 cup of chopped walnuts, for a satisfying crunch
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until fully combined; set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together for 3-4 minutes, until the mixture is pale and fluffy.
4. Add the room-temperature farm-fresh eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Stir in the pure vanilla extract and the mashed ripe bananas until the batter is smooth and uniformly mixed.
6. Tip: Gently fold the dry flour mixture into the wet banana batter by hand with a spatula, mixing just until no white streaks remain to avoid overworking the gluten.
7. Fold in the well-drained crushed pineapple and chopped walnuts until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and use the spatula to smooth the top into an even layer.
9. Bake in the preheated 350°F oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Tip: If the top browns too quickly, loosely tent the pan with aluminum foil about 30 minutes into baking to prevent burning.
11. Remove the pan from the oven and let the cake cool in the pan on a wire rack for 15 minutes to set.
12. Carefully lift the cake out using the parchment paper and transfer it to the wire rack to cool completely for about 1 hour before slicing.
13. Tip: For the cleanest slices, use a serrated knife and wipe it clean between cuts to preserve the cake’s tender texture.
Baking this cake fills the kitchen with a caramelized, fruity aroma that hints at its moist, dense crumb. Each slice offers a delightful contrast: the soft, banana-infused cake punctuated by juicy pineapple bits and the earthy crunch of walnuts. Serve it slightly warm with a dollop of whipped cream for a simple dessert, or enjoy a thick slice with your morning coffee, where its sweetness feels just right against the quiet start of the day.
Pineapple Spice Cake
Beneath the quiet hum of the kitchen light, there’s a certain comfort in the alchemy of baking, especially when the result is a cake that feels like a warm embrace. This pineapple spice cake, with its gentle sweetness and whispers of cinnamon, is that kind of treat—a simple, soulful bake perfect for a quiet afternoon or a shared moment with a friend.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of soft, all-purpose flour
– 1 cup of granulated white sugar
– 1 teaspoon of fragrant baking soda
– 1 teaspoon of warm ground cinnamon
– 1/2 teaspoon of fine sea salt
– 1 cup of crushed pineapple in its own sweet, tangy juice
– 2 large, farm-fresh eggs at room temperature
– 1/2 cup of rich, melted unsalted butter
– 1 teaspoon of pure vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, then line the bottom with a circle of parchment paper for easy release later.
2. In a large mixing bowl, whisk together the soft all-purpose flour, granulated white sugar, fragrant baking soda, warm ground cinnamon, and fine sea salt until no streaks remain.
3. In a separate bowl, lightly beat the two large, farm-fresh eggs with a fork until just combined, then stir in the crushed pineapple with its tangy juice, rich melted unsalted butter, and pure vanilla extract.
4. Tip: For a tender crumb, avoid overmixing—gently fold the wet ingredients into the dry ones using a spatula until the batter is just moistened and no dry pockets are visible.
5. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer.
6. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it.
7. Tip: Rotate the pan halfway through baking to ensure even browning and prevent hot spots in your oven.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set the structure before turning it out.
9. Carefully run a knife around the edges of the pan, then invert the cake onto the rack, peel off the parchment paper, and allow it to cool completely for about an hour.
10. Tip: For enhanced flavor, wrap the cooled cake in plastic wrap and let it rest overnight; the spices will meld beautifully, deepening the taste.
Kindly patient, this cake rewards the wait with a moist, tender crumb that’s speckled with juicy pineapple bits, all wrapped in the cozy warmth of cinnamon. Serve it simply dusted with powdered sugar for a rustic touch, or slice it thick and pair it with a dollop of softly whipped cream to let the sweet-tart notes truly sing.
Pineapple Yogurt Cake
Gently, as the afternoon light fades on this December day, I find myself drawn to the kitchen, to the quiet comfort of measuring and mixing. There’s a simple, sun-kissed sweetness I’m craving, a cake that feels like a soft sigh—a Pineapple Yogurt Cake, tender and bright, born from pantry staples and a moment of calm reflection.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups of all-purpose flour, sifted for airiness
– 1 cup of granulated sugar, fine and sparkling
– ½ cup of plain whole-milk yogurt, rich and tangy
– ½ cup of unsalted butter, softened to room temperature
– 2 large farm-fresh eggs, at room temperature
– 1 cup of crushed pineapple in juice, well-drained
– 1 teaspoon of pure vanilla extract, fragrant and warm
– 1 teaspoon of baking powder
– ½ teaspoon of baking soda
– ¼ teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy release.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and fine sea salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together for 3–4 minutes, until the mixture is pale and fluffy.
4. Tip: Scrape down the sides of the bowl with a spatula halfway through creaming to ensure everything is evenly incorporated.
5. Add the farm-fresh eggs to the butter-sugar mixture one at a time, beating well after each addition until fully blended.
6. Mix in the pure vanilla extract and rich plain whole-milk yogurt on low speed until just combined, being careful not to overmix.
7. Gradually add the dry flour mixture to the wet ingredients in three additions, folding gently with a spatula after each until no streaks of flour remain.
8. Tip: For a tender crumb, avoid overmixing the batter once the flour is added; stop as soon as it’s homogeneous.
9. Gently fold in the well-drained crushed pineapple until evenly distributed throughout the batter.
10. Pour the batter into the prepared cake pan and use a spatula to smooth the top into an even layer.
11. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
12. Tip: Check the cake at the 35-minute mark to prevent overbaking, as oven temperatures can vary—the top should be golden brown and spring back lightly when touched.
13. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
Delightfully moist and subtly tangy, this cake boasts a soft, springy texture from the yogurt, punctuated by juicy bits of pineapple that burst with tropical sweetness. Serve it simply dusted with powdered sugar for an afternoon treat, or top a warm slice with a dollop of whipped cream and a sprinkle of toasted coconut for a cozy, sun-drenched dessert that feels like a gentle escape.
Pineapple Chiffon Cake
Baking this pineapple chiffon cake feels like capturing a little summer sunshine to savor on a quiet winter afternoon. The gentle sweetness of pineapple and the airy texture make it a comforting treat that’s both light and satisfying, perfect for a slow moment with a cup of tea.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups of finely sifted cake flour
– 1 ½ cups of granulated white sugar, divided
– 1 tablespoon of baking powder
– ½ teaspoon of fine sea salt
– ½ cup of neutral vegetable oil, such as canola
– 7 large farm-fresh eggs, separated
– ¾ cup of pineapple juice, freshly squeezed if possible
– 2 teaspoons of pure vanilla extract
– ½ teaspoon of cream of tartar
– 1 cup of crushed pineapple, well-drained
– Powdered sugar for dusting, optional
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. In a large mixing bowl, whisk together the finely sifted cake flour, 1 cup of granulated white sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, whisk the neutral vegetable oil, egg yolks, pineapple juice, and pure vanilla extract until smooth and slightly thickened, about 2 minutes.
4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just incorporated; avoid overmixing to keep the batter light.
5. In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy, about 1 minute.
6. Add the cream of tartar and continue beating until soft peaks form, approximately 3 minutes.
7. Gradually add the remaining ½ cup of granulated white sugar while beating, increasing to high speed until stiff, glossy peaks form, about 4-5 minutes total.
8. Gently fold one-third of the beaten egg whites into the batter using a spatula to lighten it, then fold in the remaining whites until no white streaks remain, being careful not to deflate the mixture.
9. Fold in the well-drained crushed pineapple evenly throughout the batter.
10. Pour the batter into an ungreased 10-inch tube pan and smooth the top gently with the spatula.
11. Bake at 325°F for 50-55 minutes, or until the top springs back when lightly touched and a toothpick inserted near the center comes out clean.
12. Immediately invert the pan onto a cooling rack and let it cool completely upside down for at least 2 hours to prevent collapsing.
13. Once cooled, run a thin knife around the edges and center tube to loosen, then remove the cake from the pan.
14. Dust lightly with powdered sugar if desired before serving.
Light and cloud-like, this cake melts on the tongue with a subtle tropical sweetness from the pineapple, balanced by the tender crumb. For a creative twist, serve slices with a dollop of whipped cream and a sprinkle of toasted coconut, or enjoy it plain as a delicate afternoon indulgence.
Pineapple Zucchini Cake
Lately, as the afternoon light slants through my kitchen window, I’ve found myself craving something that feels both comforting and surprising—a treat that bridges the gap between the familiar warmth of spice and the bright, unexpected joy of tropical fruit. This cake, with its tender crumb and gentle sweetness, is exactly that quiet moment of delight.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups of finely grated, fresh zucchini (squeezed gently to remove excess moisture)
– 1 can (20 ounces) of crushed pineapple in its own juice, well-drained
– 3 large, farm-fresh eggs at room temperature
– 1 cup of pure, golden vegetable oil
– 2 cups of all-purpose flour, sifted once for lightness
– 1 ½ cups of granulated white sugar
– 2 teaspoons of pure vanilla extract
– 1 teaspoon of ground cinnamon, fragrant and warm
– 1 teaspoon of baking soda
– ½ teaspoon of baking powder
– ½ teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan, then line it with parchment paper for easy removal later.
2. In a large mixing bowl, whisk together the farm-fresh eggs, pure golden vegetable oil, and pure vanilla extract until the mixture is smooth and slightly emulsified, about 1 minute.
3. Add the granulated white sugar to the wet ingredients and stir vigorously until fully incorporated and the mixture looks glossy.
4. In a separate medium bowl, combine the sifted all-purpose flour, ground cinnamon, baking soda, baking powder, and fine sea salt, whisking them together to ensure even distribution.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain—overmixing can lead to a tough cake.
6. Gently stir in the finely grated zucchini and well-drained crushed pineapple until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan, spreading it evenly with the spatula to create a level surface.
8. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before carefully lifting it out using the parchment paper.
10. Allow the cake to cool completely on the wire rack for at least 1 hour before slicing to prevent it from crumbling.
Really, what emerges is a moist, tender cake where the zucchini melts into the background, lending subtle moisture, while the pineapple offers bursts of sunny sweetness against the warm spice of cinnamon. Serve it as is for a humble dessert, or dress it up with a dollop of softly whipped cream and a sprinkle of toasted coconut for a touch of tropical elegance.
Pineapple Mango Cake
Remembering how the light slants through the kitchen window this time of year, I find myself drawn to flavors that feel like a gentle reprieve—a quiet celebration of sweetness that doesn’t shout, but whispers. This cake, with its sunlit fruits and tender crumb, is just that: a soft, almost meditative bake that fills the room with a warmth that feels like a slow, deep breath.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour, sifted to a fine, cloud-like consistency
– 1 cup granulated sugar, fine and sparkling
– 3 large farm-fresh eggs, at room temperature for better emulsification
– 1 cup unsalted butter, softened to a creamy, spreadable texture
– 1 cup buttermilk, tangy and rich
– 1 teaspoon pure vanilla extract, with its warm, floral notes
– 2 teaspoons baking powder, for a light, airy rise
– ½ teaspoon fine sea salt, to balance the sweetness
– 1 cup ripe pineapple, finely diced into juicy, golden bits
– 1 cup ripe mango, cubed into soft, sunset-orange pieces
– 1 tablespoon fresh lemon juice, bright and zesty
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy release.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined, setting it aside.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar for 3–4 minutes, until pale and fluffy—this incorporates air for a tender crumb.
4. Add the room-temperature farm-fresh eggs one at a time, beating well after each addition until the mixture is smooth and homogeneous.
5. Stir in the pure vanilla extract, then alternate adding the dry ingredients and tangy buttermilk in three parts, beginning and ending with the dry, mixing just until no streaks remain to avoid overworking the batter.
6. Gently fold in the finely diced ripe pineapple, cubed ripe mango, and bright fresh lemon juice with a spatula, distributing the fruit evenly without crushing it.
7. Pour the batter into the prepared pan, smoothing the top with the spatula, and tap the pan lightly on the counter to remove any air bubbles.
8. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown—rotate the pan halfway through for even baking.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely to prevent sogginess.
10. Once cooled, slice and serve at room temperature, optionally dusting with powdered sugar or topping with whipped cream for extra indulgence.
Kneading the memory of tropical breezes into every bite, this cake emerges with a moist, delicate crumb that gives way to bursts of juicy pineapple and silky mango, their natural sugars caramelizing subtly in the oven. The texture is tender yet substantial, perfect for a quiet afternoon with tea or as a sun-drenched dessert garnished with a dollop of coconut cream and a sprinkle of toasted coconut flakes for a playful, textured finish.
Pineapple Lime Cake
Often, as the afternoon light fades, I find myself craving something that feels like sunshine captured in a bite—a dessert that’s both comforting and bright, a little escape from the winter chill. This pineapple lime cake is just that, a tender, citrus-kissed treat that fills the kitchen with the sweet, tropical aroma of pineapple and the zesty whisper of lime, like a gentle reminder of warmer days.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups of all-purpose flour, sifted to ensure a light, airy crumb
– 1 cup of granulated sugar, fine and sparkling
– 1/2 cup of unsalted butter, softened to room temperature for easy creaming
– 3 large farm-fresh eggs, at room temperature to blend smoothly
– 1 cup of crushed pineapple in juice, drained but reserving 1/4 cup of the vibrant, sweet juice
– 1/4 cup of freshly squeezed lime juice, from about 2 plump, juicy limes
– 1 tablespoon of lime zest, finely grated for a burst of citrus fragrance
– 1 teaspoon of pure vanilla extract, with its warm, aromatic notes
– 1 teaspoon of baking powder, to help the cake rise gently
– 1/2 teaspoon of baking soda, for a tender texture
– 1/2 teaspoon of fine sea salt, to balance the sweetness
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and fine sea salt until fully combined, then set aside.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar for 3–4 minutes, until the mixture is pale and fluffy, which incorporates air for a lighter cake.
4. Add the room-temperature farm-fresh eggs one at a time, beating well after each addition until fully incorporated, then mix in the pure vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients in three parts, mixing on low speed just until combined after each addition to avoid overmixing, which can lead to a dense texture.
6. Fold in the drained crushed pineapple, freshly squeezed lime juice, reserved pineapple juice, and finely grated lime zest with a spatula until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan, smoothing the top with the spatula, and tap the pan gently on the counter to release any air bubbles.
8. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs, and the edges are lightly golden brown.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack to cool completely to prevent sogginess.
Beneath its golden crust, this cake offers a moist, tender crumb speckled with bits of pineapple, each bite releasing a tangy-sweet harmony of lime and tropical fruit. Serve it slightly warm with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence, perfect for savoring slowly with a cup of tea as the evening settles in.
Pineapple Almond Cake
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the warmth of baking, a gentle process that fills the home with comforting aromas and promises a sweet, thoughtful reward. This pineapple almond cake is that kind of creation—a tender, golden crumb infused with tropical brightness and nutty depth, perfect for a moment of quiet indulgence or sharing with a dear friend over tea.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups of finely milled all-purpose flour
– 1 cup of granulated white sugar
– ¾ cup of unsalted butter, softened to room temperature
– 3 large farm-fresh eggs, at room temperature
– 1 cup of crushed pineapple in juice, well-drained
– ½ cup of finely chopped toasted almonds
– 1 teaspoon of pure vanilla extract
– 1 teaspoon of baking powder
– ½ teaspoon of baking soda
– ¼ teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal later.
2. In a medium mixing bowl, whisk together the finely milled all-purpose flour, baking powder, baking soda, and fine sea salt until fully combined; set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated white sugar together for about 3 minutes, until the mixture is pale, fluffy, and smooth.
4. Tip: Scrape down the sides of the bowl with a spatula halfway through creaming to ensure everything is evenly incorporated.
5. Add the farm-fresh eggs one at a time to the butter-sugar mixture, beating well on medium speed after each addition until fully blended before adding the next egg.
6. Stir in the pure vanilla extract with a spatula until just combined.
7. Gradually add the dry flour mixture to the wet ingredients in three parts, folding gently with a spatula after each addition until no streaks of flour remain, being careful not to overmix.
8. Tip: For a tender crumb, mix the batter only until the ingredients are just combined to avoid developing too much gluten from the flour.
9. Gently fold in the well-drained crushed pineapple and finely chopped toasted almonds until evenly distributed throughout the batter.
10. Pour the batter into the prepared cake pan and use a spatula to spread it into an even layer, smoothing the top gently.
11. Bake in the preheated oven at 350°F for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
12. Tip: Avoid opening the oven door during the first 30 minutes of baking to prevent the cake from sinking in the middle from a sudden temperature drop.
13. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set slightly.
14. Run a knife around the edges of the pan to loosen the cake, then invert it onto the wire rack, peel off the parchment paper, and allow it to cool completely for about 1 hour.
15. Finally, slice the cooled cake into portions and serve as desired.
Fresh from the oven, this cake offers a moist, delicate crumb speckled with juicy pineapple bits and the subtle crunch of almonds, creating a harmonious blend of sweet and nutty flavors. For a creative twist, serve a slice slightly warmed with a dollop of whipped cream or a drizzle of honey, letting the tropical notes shine through in every comforting bite.
Pineapple Chocolate Cake
Wandering through my kitchen this evening, I found myself craving something that felt both nostalgic and new—a dessert that could bridge the warmth of memory with the quiet of the present. The gentle hum of the oven and the sweet, tropical scent of pineapple seemed to call for a companion in rich, dark chocolate, a pairing that feels like a quiet conversation between summer and comfort. It’s a cake that doesn’t rush, inviting you to slow down and savor each step, from the first crack of an egg to the final dusting of sugar.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups of all-purpose flour, sifted to a fine, airy texture
– ¾ cup of granulated sugar, sparkling like morning frost
– ½ cup of unsalted butter, softened to a creamy, pale gold
– 3 large farm-fresh eggs, at a gentle room temperature
– 1 teaspoon of pure vanilla extract, with its warm, floral notes
– 1 teaspoon of baking powder, for a light, tender crumb
– ½ teaspoon of fine sea salt, to balance the sweetness
– ½ cup of whole milk, rich and velvety
– 1 cup of crushed pineapple, drained of its vibrant, tropical juice
– ¾ cup of semi-sweet chocolate chips, melted into a glossy, dark pool
– ½ cup of heavy whipping cream, chilled to a billowy softness
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release later.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar for 3–4 minutes until the mixture is fluffy and pale, which helps incorporate air for a lighter cake.
3. Add the farm-fresh eggs one at a time, beating well after each addition, then stir in the pure vanilla extract until just combined.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt to ensure even distribution and avoid lumps.
5. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour, and mix on low speed until the batter is smooth and no dry streaks remain.
6. Gently fold in the drained crushed pineapple with a spatula, being careful not to overmix to keep the batter tender.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula, then bake for 30–35 minutes until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. While the cake bakes, melt the semi-sweet chocolate chips in a double boiler over simmering water, stirring constantly until glossy, then set aside to cool slightly.
9. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely, which prevents it from becoming soggy.
10. In a chilled bowl, whip the heavy whipping cream with a mixer on medium-high speed for 2–3 minutes until soft peaks form, then gently fold in the melted chocolate until fully incorporated.
11. Spread the chocolate whipped cream evenly over the cooled cake, using an offset spatula for a smooth finish.
12. Let the cake set at room temperature for 15 minutes before slicing to allow the flavors to meld.
Oozing with moist pineapple pockets and draped in a silky chocolate cloak, this cake offers a tender crumb that melts on the tongue, with bursts of tropical sweetness cutting through the deep cocoa richness. Serve it slightly chilled for a firmer texture, or garnish with fresh pineapple slices and a sprinkle of sea salt to highlight the contrast—it’s a dessert that feels like a gentle embrace after a long day.
Pineapple Vanilla Layer Cake
Holding a warm slice of this cake feels like a quiet afternoon in a sun-drenched kitchen, where the gentle sweetness of pineapple meets the comforting embrace of vanilla. It’s a layered dessert that whispers of tropical breezes and cozy moments, perfect for slowing down and savoring each bite. Let’s bake it together, step by step, as if we’re writing a recipe in a well-loved journal.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a light, airy texture
– 1 cup granulated sugar, fine and sparkling
– 1/2 cup unsalted butter, softened to room temperature for easy creaming
– 3 large farm-fresh eggs, at room temperature to blend smoothly
– 1 cup buttermilk, tangy and rich
– 1 teaspoon pure vanilla extract, fragrant and warm
– 1 teaspoon baking powder, for a gentle rise
– 1/2 teaspoon baking soda, to balance acidity
– 1/2 teaspoon fine sea salt, to enhance flavors
– 1 cup crushed pineapple in juice, drained but moist
– 1 cup heavy whipping cream, cold and lush for frosting
– 1/4 cup powdered sugar, finely sifted for sweetness
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together on medium speed for 3 minutes until pale and fluffy, scraping down the sides with a spatula halfway through.
3. Add the farm-fresh eggs one at a time, beating well after each addition until fully incorporated, about 30 seconds per egg.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.
5. Alternately add the dry ingredients and tangy buttermilk to the butter mixture in three additions, starting and ending with the dry ingredients, mixing on low speed just until blended after each addition.
6. Gently fold in the pure vanilla extract and drained crushed pineapple with a spatula until evenly distributed, being careful not to overmix the batter.
7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula, and bake for 25-30 minutes until a toothpick inserted into the center comes out clean and the edges are lightly golden.
8. Let the cakes cool in the pans on a wire rack for 10 minutes, then invert them onto the rack to cool completely for at least 1 hour to prevent crumbling.
9. While the cakes cool, make the frosting by whipping the cold heavy whipping cream and sifted powdered sugar on high speed in a chilled bowl for 2-3 minutes until stiff peaks form.
10. Place one cooled cake layer on a serving plate, spread a generous layer of whipped cream frosting over it, top with the second layer, and frost the top and sides evenly with the remaining frosting.
11. Chill the assembled cake in the refrigerator for 30 minutes to set the frosting before slicing.
You’ll find each bite offers a tender crumb that melts with the juicy bursts of pineapple, while the vanilla-infused cream adds a silky contrast. Try serving it with a sprinkle of toasted coconut or a side of fresh berries for an extra touch of brightness.
Pineapple Gingerbread Cake
Lately, I’ve been craving a cake that feels both warmly spiced and bright, something to bridge the cozy depth of gingerbread with a touch of tropical sunshine. This pineapple gingerbread cake is just that—a tender, fragrant loaf where sweet, juicy pineapple pieces melt into a molasses-kissed crumb, creating little pockets of caramelized fruit in every slice.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted for lightness
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground cloves
– ¼ teaspoon fine sea salt
– ½ cup unsalted butter, softened to room temperature
– ½ cup dark brown sugar, packed
– ½ cup molasses, robust and sticky
– 2 large eggs, farm-fresh and at room temperature
– 1 teaspoon pure vanilla extract
– ½ cup buttermilk, tangy and well-shaken
– 1 cup crushed pineapple in juice, well-drained (reserve 2 tablespoons juice)
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and fine sea salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and packed dark brown sugar for 3–4 minutes, until pale and fluffy.
4. Add the robust molasses to the butter mixture and beat for 1 minute until smooth, then beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract.
5. Tip: Scrape down the bowl sides with a spatula to ensure even mixing and avoid pockets of unmixed ingredients.
6. With the mixer on low, alternate adding the dry ingredients and tangy buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients, mixing just until no streaks of flour remain.
7. Gently fold in the well-drained crushed pineapple using a spatula until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
9. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Tip: Avoid opening the oven door during the first 40 minutes of baking to prevent the cake from sinking.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully lift it out using the parchment paper and allow it to cool completely on the rack.
12. Tip: For extra moisture, brush the top of the warm cake with the reserved 2 tablespoons of pineapple juice using a pastry brush.
13. Carefully, this cake emerges with a dark, crackly crust that gives way to a moist, tender crumb speckled with soft pineapple bits. The ginger and spices meld beautifully with the fruit’s sweetness, making each bite feel like a cozy hug with a sunny twist. Serve it slightly warm with a dollop of whipped cream or enjoy it plain with a cup of tea for a quiet afternoon treat.
Pineapple Coffee Cake
Sometimes, on quiet mornings when the world feels like it’s moving too fast, I find myself craving something that bridges the cozy familiarity of a classic coffee cake with a whisper of the tropics. This pineapple coffee cake, with its tender crumb and pockets of sunny, caramelized fruit, is that perfect, comforting companion. It’s a simple joy that fills the kitchen with the most welcoming, sweetly spiced aroma.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 ½ cups of all-purpose flour, sifted for a lighter texture
– ¾ cup of granulated sugar, for a clean sweetness
– ½ cup of unsalted butter, softened to room temperature for easy creaming
– 2 large farm-fresh eggs, at room temperature
– 1 cup of crushed pineapple in juice, well-drained to prevent a soggy batter
– ½ cup of whole milk, at room temperature for even mixing
– 1 teaspoon of pure vanilla extract, for a warm, aromatic note
– 1 teaspoon of baking powder, for a gentle rise
– ½ teaspoon of baking soda
– ½ teaspoon of fine sea salt
– 1 teaspoon of ground cinnamon, for a cozy spice
– ½ cup of light brown sugar, packed for a molasses-rich streusel
– ¼ cup of all-purpose flour, for the streusel topping
– 2 tablespoons of unsalted butter, cold and cubed, for a crumbly streusel
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease an 8×8-inch baking pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the 1 ½ cups of sifted all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the ½ cup of softened unsalted butter with the ¾ cup of granulated sugar for 2-3 minutes, until light and fluffy. Tip: Properly creamed butter and sugar is key for a tender cake; it should look pale and increased in volume.
4. Add the 2 large farm-fresh eggs one at a time to the butter mixture, beating well after each addition until fully incorporated, then mix in the 1 teaspoon of pure vanilla extract.
5. With the mixer on low speed, alternately add the dry flour mixture and the ½ cup of whole milk to the wet ingredients in three additions, beginning and ending with the dry ingredients, mixing just until no flour streaks remain. Tip: Overmixing can develop gluten and lead to a tough cake, so stop as soon as the batter is smooth.
6. Gently fold in the 1 cup of well-drained crushed pineapple with a spatula until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan, using the spatula to spread it into an even layer.
8. In a small bowl, combine the ½ cup of packed light brown sugar, ¼ cup of all-purpose flour, and 2 tablespoons of cold, cubed unsalted butter. Use your fingers or a fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: For the best streusel texture, keep the butter cold to ensure it stays crumbly and doesn’t melt into the batter during baking.
9. Sprinkle the streusel topping evenly over the batter in the pan.
10. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs, and the top is golden brown.
11. Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing.
A warm slice reveals a wonderfully moist, tender crumb studded with juicy pineapple bits, all wrapped in a cinnamon-kissed flavor. The buttery, crunchy streusel topping provides the perfect textural contrast. For a delightful twist, serve it slightly warm with a dollop of vanilla bean whipped cream or alongside a cup of strong, dark roast coffee to balance the sweetness.
Pineapple Cheesecake
Musing on the quiet moments of the holiday season, I find myself drawn to the kitchen, where the sweet-tart perfume of pineapple and the creamy promise of cheesecake offer a gentle, tropical escape from the winter chill. It’s a dessert that feels both celebratory and comforting, a little slice of sunshine on a plate.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups of finely crushed graham cracker crumbs
– ½ cup of melted, unsalted butter
– 24 ounces of full-fat, room-temperature cream cheese
– 1 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 3 large, farm-fresh eggs at room temperature
– 1 ½ cups of well-drained, crushed pineapple (reserve ¼ cup of the juice)
– 1 cup of chilled heavy whipping cream
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the finely crushed graham cracker crumbs with the melted, unsalted butter until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan to form an even crust. Tip: Use the flat bottom of a measuring cup to press for a compact, uniform layer.
4. Bake the crust alone for 10 minutes, then remove it and let it cool on a wire rack. Reduce the oven temperature to 300°F (149°C).
5. In a large mixing bowl, beat the room-temperature, full-fat cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and lump-free.
6. Gradually add the granulated white sugar, beating for another 2 minutes until fully incorporated and the mixture is creamy.
7. Beat in the pure vanilla extract and the 3 large, room-temperature eggs one at a time, mixing just until each egg is blended before adding the next. Tip: Over-beating the eggs can incorporate too much air and cause the cheesecake to crack.
8. Gently fold in 1 ¼ cups of the well-drained, crushed pineapple using a spatula until just combined.
9. Pour the filling over the cooled crust and smooth the top with an offset spatula.
10. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
11. Bake at 300°F for 55-65 minutes. The edges should be set, but the center (about a 3-inch circle) should still jiggle slightly when the pan is gently shaken.
12. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent surface cracks.
13. Remove the cheesecake from the water bath and run a thin knife around the inner edge of the pan to loosen it. Let it cool completely on the wire rack, then refrigerate for at least 6 hours, or preferably overnight.
14. Just before serving, in a chilled bowl, whip the cold heavy whipping cream with the reserved ¼ cup of pineapple juice until soft peaks form. Tip: Chilling your bowl and beaters beforehand helps the cream whip faster and hold its shape better.
15. Release the springform pan, slice the cheesecake, and top each slice with a dollop of the pineapple whipped cream.
Creamy and luxuriously smooth, the filling is punctuated by bright, juicy bits of pineapple that cut through the richness. The texture is perfectly dense yet velvety, especially when served well-chilled with that airy, fruity whipped cream melting gently on top. For a beautiful presentation, garnish each slice with a thin, fresh pineapple ring or a sprinkle of toasted coconut.
Summary
Overall, these 20 pineapple cake recipes offer endless inspiration for every baker. We hope you find a new favorite to whip up in your kitchen! Give one a try, then drop a comment below to tell us which you loved. If you enjoyed this roundup, please share it on Pinterest to spread the pineapple joy. Happy baking!
