18 Delicious Pineapple Cake Recipes for Every Occasion

Mmm, can you smell that? The sweet, tropical aroma of pineapple cake baking in the oven is simply irresistible! Whether you’re celebrating a special occasion or just craving a slice of sunshine, our roundup of 18 delicious pineapple cake recipes has something for everyone. From classic favorites to innovative twists, these cakes promise to delight your taste buds and impress your guests. Ready to find your next baking adventure? Let’s dive in!

Classic Pineapple Upside-Down Cake

Begin by preheating your oven to 350°F to ensure a perfectly baked Classic Pineapple Upside-Down Cake. This timeless dessert combines the caramelized sweetness of pineapple with a buttery, moist cake, creating a delightful contrast in every bite.

Ingredients

• 1/2 cup unsalted butter, clarified
• 1 cup light brown sugar, firmly packed
• 1 can (20 oz) pineapple slices in juice, drained
• Maraschino cherries, stemless, for garnish
• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk

Instructions

1. In a 10-inch cast-iron skillet, melt the clarified butter over medium heat. Sprinkle the brown sugar evenly over the butter, stirring until the sugar is dissolved and the mixture is bubbly, about 3 minutes.
2. Arrange the pineapple slices in a single layer over the sugar mixture. Place a cherry in the center of each pineapple slice and around the spaces between slices.
3. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt. Set aside.
4. In a large bowl, beat the granulated sugar, lightly beaten eggs, and vanilla extract until light and fluffy, about 2 minutes. Alternately add the flour mixture and whole milk, beginning and ending with the flour mixture, mixing just until combined.
5. Carefully pour the batter over the pineapple arrangement in the skillet, spreading evenly.
6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.

Zesty and vibrant, this cake offers a juicy texture from the pineapple paired with a tender crumb. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla bean ice cream to complement the caramelized flavors.

Pineapple Coconut Cake

Ready to embark on a tropical baking adventure? This Pineapple Coconut Cake combines the sweet tang of pineapple with the rich, creamy texture of coconut for a dessert that’s as delightful to make as it is to eat. Follow these steps carefully to ensure a perfect bake every time.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 cup coconut milk, full-fat
• 1/2 cup crushed pineapple, drained
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup shredded coconut, toasted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then lightly dust with flour to prevent sticking.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake texture.
3. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next to avoid curdling.
4. Alternately add the sifted flour and coconut milk to the mixture, beginning and ending with flour, to maintain the batter’s structure.
5. Fold in the crushed pineapple, vanilla extract, baking powder, baking soda, and sea salt until just combined, being careful not to overmix and deflate the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before garnishing with toasted shredded coconut.

Delight in the moist, fluffy texture and the harmonious blend of pineapple and coconut flavors. For an extra touch of elegance, serve each slice with a dollop of whipped cream and a sprinkle of toasted coconut on top.

Pineapple Carrot Cake

This Pineapple Carrot Cake is a delightful blend of sweet and spicy flavors, perfect for any occasion. The moist texture and vibrant taste come from the careful combination of ingredients and precise baking techniques.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 2 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a large bowl, combine the lightly beaten eggs, granulated sugar, brown sugar, melted clarified butter, and vanilla extract, mixing until smooth.
4. Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated.
5. Gently mix in the finely grated carrots, crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Lightly dust the cooled cake with powdered sugar for a simple presentation, or top with cream cheese frosting for extra indulgence. The cake’s moist crumb and the harmonious blend of pineapple and carrot make it a standout dessert. Serve it as a sweet end to a meal or as a festive centerpiece at gatherings.

Pineapple Rum Cake

Just imagine the tropical breeze as you slice into this Pineapple Rum Cake, a decadent dessert that combines the sweetness of pineapple with the rich warmth of rum. Perfect for beginners, this recipe guides you through each step to ensure a flawless bake.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup dark rum
• 1 cup crushed pineapple, drained
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then dust with flour to prevent sticking.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes on medium speed.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the vanilla extract and dark rum, mixing until the batter is smooth and homogeneous.
5. Alternately add the sifted flour and whole milk to the batter, beginning and ending with the flour, to achieve a consistent texture.
6. Fold in the crushed pineapple gently, being careful not to overmix and deflate the batter.
7. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fluffy and moist, this Pineapple Rum Cake boasts a perfect balance of flavors, with the pineapple adding a fruity freshness and the rum a deep, aromatic warmth. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pineapple Cream Cheese Frosted Cake

Now, let’s embark on a culinary journey to create a Pineapple Cream Cheese Frosted Cake, a delightful dessert that combines the tangy sweetness of pineapple with the creamy richness of cream cheese frosting. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup crushed pineapple, drained
• 8 oz cream cheese, softened
• 1/4 cup clarified butter
• 2 cups powdered sugar, sifted
• 1 tsp pineapple extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the pure vanilla extract.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt.
6. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Fold in the drained crushed pineapple until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat together the softened cream cheese and clarified butter until smooth.
11. Gradually add the sifted powdered sugar, mixing until the frosting is light and fluffy.
12. Stir in the pineapple extract for an extra burst of flavor.
13. Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides.

With its moist crumb and vibrant pineapple flavor, this cake is a testament to the beauty of simple ingredients coming together. Serve it chilled for a refreshing summer dessert, or at room temperature to fully appreciate the creamy texture of the frosting.

Pineapple Banana Cake

Creating a delightful Pineapple Banana Cake is simpler than you might think, especially when you follow these methodical steps designed for beginners. Combining the tropical sweetness of pineapple with the creamy texture of bananas, this cake is a perfect treat for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup ripe bananas, mashed (about 2 medium bananas)
• 1/2 cup crushed pineapple, drained
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C) and 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 soda, and sea salt until well combined.
3. In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, followed by the pure vanilla extract, mixing well after each addition.
5. Fold in the mashed ripe bananas and crushed pineapple into the wet ingredients until just combined. Tip: Do not overmix to keep the cake tender.
6. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Now, the Pineapple Banana Cake boasts a moist, dense texture with a harmonious blend of fruity flavors. Serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.

Pineapple Chocolate Cake

Gathering the perfect blend of tropical sweetness and rich chocolate, this Pineapple Chocolate Cake is a delightful twist on classic flavors. Let’s embark on this baking journey together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 1 cup granulated sugar
• 1/2 cup clarified butter, cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 cup crushed pineapple, drained
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, Dutch-processed cocoa powder, baking soda, and finely ground sea salt until fully combined.
3. In a separate bowl, cream the granulated sugar and clarified butter together until light and fluffy, about 3 minutes on medium speed.
4. Gradually add the lightly beaten pasture-raised eggs to the creamed mixture, one at a time, ensuring each is fully incorporated before adding the next, then mix in the pure vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Fold in the drained crushed pineapple and dark chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Zesty pineapple pieces and rich chocolate chips create a moist, flavorful cake with a perfect balance of sweetness and depth. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pineapple Angel Food Cake

Every baker knows the joy of a light, airy dessert that doesn’t weigh you down, and our Pineapple Angel Food Cake is just that. This recipe combines the tropical sweetness of pineapple with the classic, cloud-like texture of angel food cake for a dessert that’s as delightful to make as it is to eat.

Ingredients

• 1 1/2 cups granulated sugar, divided
• 1 cup cake flour, sifted
• 12 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1/2 cup crushed pineapple, drained

Instructions

1. Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to promote even baking.
2. In a medium bowl, whisk together 3/4 cup of granulated sugar and the sifted cake flour. Set aside.
3. In a large mixing bowl, combine the egg whites, cream of tartar, and sea salt. Beat on medium speed until soft peaks form, about 2 minutes.
4. Gradually add the remaining 3/4 cup of sugar, beating on high speed until stiff, glossy peaks form, about 2 more minutes. Tip: Ensure your bowl and beaters are completely grease-free for optimal egg white volume.
5. Gently fold in the vanilla extract and crushed pineapple with a rubber spatula, being careful not to deflate the egg whites.
6. Sprinkle the flour mixture over the egg white mixture in six additions, folding gently after each until just combined. Tip: Use a sieve to sprinkle the flour mixture for even distribution without clumping.
7. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
8. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. Tip: Cooling the cake upside down prevents it from collapsing and ensures a light texture.
9. Run a thin knife around the edges of the pan to loosen the cake, then remove it from the pan.

Yielded is a cake with a tender crumb and a subtle pineapple flavor that’s perfectly balanced with the sweetness of the angel food base. Serve it with a dollop of whipped cream and fresh pineapple chunks for an extra tropical touch.

Pineapple Spice Cake

Yearning for a dessert that combines tropical sweetness with warm spices? This Pineapple Spice Cake is a delightful treat that balances the tangy freshness of pineapple with the comforting warmth of cinnamon and nutmeg, perfect for any season.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
3. In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, followed by the pure vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in the drained crushed pineapple until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Rich in flavor and moist in texture, this Pineapple Spice Cake is a testament to the beauty of combining fruit with spice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Pineapple Lemon Cake

This Pineapple Lemon Cake is a delightful blend of tropical and citrus flavors, perfect for brightening up any occasion. Today, we’ll guide you through creating this moist, flavorful cake with a methodical approach, ensuring even beginners can achieve bakery-quality results.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup crushed pineapple, drained
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake texture.
3. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next to prevent curdling.
4. Alternately add the sifted flour mixture and buttermilk to the wet ingredients, starting and ending with the flour, to maintain the batter’s structure.
5. Fold in the lemon juice, lemon zest, and crushed pineapple until just combined, being careful not to overmix which can lead to a dense cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.

Here’s how it turns out: The cake boasts a tender crumb with a vibrant balance of sweet pineapple and tangy lemon. For an extra touch, serve each slice with a dollop of whipped cream and a sprinkle of toasted coconut.

Pineapple Mango Cake

Creating a Pineapple Mango Cake is a delightful way to bring a taste of the tropics into your kitchen. Carefully follow these steps to ensure a moist, flavorful cake that’s as beautiful as it is delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 cup ripe mango, pureed
• 1/2 cup crushed pineapple, drained
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then dust lightly with flour.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes on medium speed.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Fold in the mango puree, crushed pineapple, and vanilla extract until just combined.
5. In a separate bowl, whisk together the sifted flour, baking soda, and salt.
6. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing until just combined after each addition.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Finished with a light dusting of powdered sugar or a dollop of whipped cream, this Pineapple Mango Cake offers a perfect balance of sweetness and tang. The texture is wonderfully moist, with the tropical fruits ensuring every bite is bursting with flavor. For an extra special touch, serve alongside a scoop of coconut ice cream to enhance the tropical experience.

Pineapple Vanilla Bean Cake

Creating a Pineapple Vanilla Bean Cake is a delightful way to bring a taste of the tropics into your kitchen. Carefully combining the bright acidity of pineapple with the aromatic depth of vanilla bean yields a dessert that’s both refreshing and indulgent.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 vanilla bean, seeds scraped
• 1/2 cup crushed pineapple, drained
• 1/4 cup whole milk
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Split the vanilla bean lengthwise and scrape the seeds into the mixture, stirring to distribute evenly.
5. Fold in the sifted all-purpose flour, baking powder, and salt, mixing just until the dry ingredients are moistened.
6. Gently stir in the crushed pineapple and whole milk until the batter is smooth and homogenous.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delight in the cake’s moist crumb and the harmonious blend of vanilla and pineapple flavors. For an extra touch, serve slices with a dollop of whipped cream and a sprinkle of toasted coconut.

Pineapple Almond Cake

Creating a Pineapple Almond Cake is a delightful way to bring a tropical twist to your baking repertoire. Carefully combining the tangy sweetness of pineapple with the rich, nutty flavor of almonds results in a dessert that’s both refreshing and indulgent.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup crushed pineapple, drained
• 1/4 cup whole milk
• 1/4 cup sliced almonds, for topping

Instructions

1. Preheat your oven to 350°F (175°C) and 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, almond flour, baking powder, and salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, followed by the pure vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Fold in the drained crushed pineapple until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 30-minute mark to prevent overbaking.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How the Pineapple Almond Cake turns out is nothing short of magical, with a moist crumb that’s perfectly balanced between sweet and nutty. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate its tropical flavors.

Pineapple Zucchini Cake

Discover the perfect blend of sweet and savory with this Pineapple Zucchini Cake, a delightful treat that combines the moistness of zucchini with the tropical sweetness of pineapple. This recipe is designed for beginners, guiding you through each step with precision to ensure a delicious outcome.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup grated zucchini, excess moisture removed
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the pure vanilla extract until just combined.
6. Fold in the grated zucchini and crushed pineapple into the wet ingredients, mixing until evenly distributed.
7. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
8. Sprinkle the chopped walnuts over the batter and fold them in gently.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Combining the moist texture from the zucchini with the sweet tang of pineapple, this cake offers a unique flavor profile that’s both refreshing and satisfying. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Pineapple Blueberry Cake

Gathering the perfect blend of tropical sweetness and berry tartness, this Pineapple Blueberry Cake is a delightful treat that balances flavors and textures beautifully. Let’s walk through the process of creating this masterpiece, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup crushed pineapple, drained
• 1 cup fresh blueberries, rinsed and dried
• 1/2 cup buttermilk
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the pure vanilla extract and crushed pineapple, mixing until just combined.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
6. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, to avoid overmixing.
7. Gently fold in the fresh blueberries, being careful not to break them, to distribute evenly throughout the batter.
8. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Moist and tender with bursts of juicy blueberries and subtle pineapple undertones, this cake is a celebration of flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pineapple Strawberry Shortcake

Start by preheating your oven to 350°F to ensure it reaches the perfect temperature for baking your shortcake. This delightful Pineapple Strawberry Shortcake combines the tropical sweetness of pineapple with the classic charm of strawberries, layered between tender, buttery shortcake.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup heavy cream, plus extra for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh pineapple, diced
• 1 tbsp granulated sugar, for sprinkling

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, 1/4 cup granulated sugar, baking powder, and fine sea salt until well combined.
2. Add the chilled, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
3. Make a well in the center of the mixture and pour in the heavy cream and lightly beaten pasture-raised egg. Gently stir until a soft dough forms.
4. Turn the dough onto a lightly floured surface and knead gently 4-5 times. Pat the dough into a 1-inch thick round.
5. Using a 3-inch round cutter, cut out shortcakes and place them on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with 1 tbsp granulated sugar.
6. Bake in the preheated oven at 350°F for 15-18 minutes, or until golden brown. Transfer to a wire rack to cool slightly.
7. While the shortcakes are cooling, prepare the fruit by combining the hulled and sliced strawberries with the diced fresh pineapple in a bowl.
8. Split the warm shortcakes in half horizontally. Spoon the strawberry and pineapple mixture over the bottom halves, then replace the tops.

Arrange the assembled shortcakes on a serving platter. The contrast between the crisp, buttery shortcake and the juicy, sweet fruit creates a harmonious blend of textures and flavors. For an extra touch of elegance, drizzle with a light vanilla glaze or serve with a dollop of whipped cream.

Pineapple Tiramisu Cake

Begin by exploring the delightful twist on a classic dessert with this Pineapple Tiramisu Cake, a perfect blend of tropical sweetness and creamy indulgence. This methodical guide ensures even beginners can achieve a professional result.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup pineapple juice, freshly squeezed
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 cup diced pineapple, fresh
• 2 tbsp dark rum
• 1/2 cup strong brewed coffee, cooled
• 24 ladyfingers
• 2 tbsp cocoa powder, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the vanilla extract and pineapple juice, mixing until just combined.
5. Fold in the sifted all-purpose flour gently to avoid overmixing, which can lead to a dense cake.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, whip the heavy cream and powdered sugar to stiff peaks, then fold in the mascarpone cheese until smooth.
8. Combine the diced pineapple with dark rum in a small bowl and let marinate for 10 minutes.
9. Brush the cooled cake layers with the cooled brewed coffee to moisten.
10. Spread a layer of the mascarpone mixture over the cake, then top with the marinated pineapple.
11. Repeat the layers, finishing with a dusting of cocoa powder.
12. Chill the cake for at least 4 hours, or overnight, to allow the flavors to meld.

Serve this Pineapple Tiramisu Cake chilled, where the creamy mascarpone contrasts beautifully with the tangy pineapple and the subtle bitterness of coffee. For an extra touch, garnish with thin pineapple slices or a sprinkle of toasted coconut.

Pineapple Matcha Green Tea Cake

Delightfully combining the tropical sweetness of pineapple with the earthy depth of matcha, this cake is a refreshing twist on traditional green tea desserts. Perfect for summer gatherings or a serene afternoon treat, it’s surprisingly simple to make with the right guidance.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup matcha green tea powder
• 1/2 cup unsalted butter, clarified and cooled
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup crushed pineapple, drained
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, matcha green tea powder, baking powder, and salt until evenly combined.
3. Add the clarified butter, lightly beaten eggs, pure vanilla extract, and whole milk to the dry ingredients. Mix until just combined, being careful not to overmix to ensure a tender crumb.
4. Gently fold in the drained crushed pineapple until evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This resting period helps the cake set and makes it easier to handle.
8. Once cooled, dust the top with additional matcha powder or serve with a dollop of whipped cream for an extra touch of elegance. Tip: For a more intense pineapple flavor, brush the top with a simple syrup made from pineapple juice before serving.

Presenting a moist, fluffy texture with bursts of pineapple sweetness against the backdrop of matcha’s subtle bitterness, this cake is a harmonious blend of flavors. Serve it as a standalone delight or pair with a scoop of vanilla ice cream for a contrasting temperature and texture experience.

Conclusion

Just imagine the sweet, tropical flavors you can bring to your table with these 18 pineapple cake recipes! Perfect for any occasion, each recipe promises a delightful treat. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy baking!

Bella Bacinos