Indulge in the tropical sweetness of this pineapple cake, where moist layers of cake are complemented by a luscious pineapple filling and frosting. Perfect for celebrations or a sweet treat at home, this recipe will transport your taste buds to a sunny paradise. With its refreshing flavor and lovely presentation, it’s sure to impress family and friends alike.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups sugar
– ½ cup unsalted butter, softened
– 1 cup crushed pineapple, drained
– 4 large eggs
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp vanilla extract
– 1 cup heavy cream (for frosting)
– Additional pineapple chunks for decoration
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 20 minutes, with a baking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 14g of fat, 45g of carbohydrates, and 3g of protein. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract and crushed pineapple.
6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with milk if needed.
8. Divide the batter evenly between the prepared pans.
9. Bake for 30-35 minutes or until a toothpick comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Alternative Ingredients
You can substitute crushed pineapple with fresh pineapple for a more intense flavor. Additionally, use coconut cream instead of heavy cream for the frosting to add a tropical twist.
Serving and Pairings
Serve this pineapple cake with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a refreshing tropical fruit salad.
Storage and Reheating
Store the pineapple cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, allow it to thaw in the fridge overnight and serve at room temperature.
Cooking Mistakes
- Not measuring ingredients accurately can affect the texture.
- Overbaking will result in a dry cake.
- Forgetting to grease the pans can lead to sticking.
- Using cold eggs can affect the batter consistency.
- Not letting the cake cool completely before frosting can cause melting.
- Skipping the cooling rack may lead to sogginess.
- Not draining the pineapple can make the batter too wet.
Helpful Tips
- Use room temperature ingredients for better incorporation.
- Decorate with fresh pineapple slices for a beautiful presentation.
- Experiment with adding coconut flakes to the batter.
- Make a pineapple syrup to drizzle over the cake for added moisture.
- Consider adding a layer of cream cheese frosting for extra flavor.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used for a more vibrant flavor. Just ensure it is well-drained before adding to the batter.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free baking blend. Ensure all other ingredients are gluten-free as well.
What can I do if my cake is too dry?
If your cake turns out dry, try adding a simple syrup on top before frosting to add moisture.
Can I make the cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored in the fridge. Frost just before serving.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Conclusion
This pineapple cake is a delightful treat that brings a taste of the tropics to your table. Easy to make and visually stunning, it’s perfect for any occasion. Whether you’re celebrating a special event or just indulging in a sweet craving, this cake will surely bring joy to everyone who tastes it. Enjoy every bite!
Pineapple Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter softened
- 1 cup crushed pineapple drained
- 4 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream for frosting
- Additional pineapple chunks for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and crushed pineapple.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk if needed.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost with heavy cream and decorate with additional pineapple chunks.
Nutrition
