Pineapple Cream Cake

I baked this pineapple cream cake for a summer birthday party when I wanted something light tropical and crowd pleasing. So I had just picked up a perfectly ripe pineapple and thought why not let it shine in a layer cake? I paired it with whipped cream frosting and a buttery sponge and the result was a sweet refreshing dessert that felt like sunshine on a plate.

Since then this has become my go-to cake for warm weather gatherings. It’s layered with soft cake whipped cream filling and juicy pineapple all brought together with a hint of coconut on top. The balance of sweet tart and creamy flavors makes it a total showstopper without being overly heavy.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Provides structure and softness to the cake layers.
• Baking powder – Helps the cake rise and stay fluffy.
• Salt – Enhances the overall flavor and sweetness.
• Unsalted butter – Adds richness and keeps the cake moist.
• Granulated sugar – Sweetens the batter and gives it a light texture.
• Eggs – Bind the batter and create a tender golden crumb.
• Whole milk – Keeps the sponge soft and balanced.
• Vanilla extract – Adds warm depth to the cake’s flavor.
• Fresh pineapple – Juicy sweet and slightly tangy.
• Whipped cream frosting – Light airy and perfectly creamy.
• Shredded coconut – Adds texture and a tropical finish on top.

Tools You’ll Need

• Stand mixer or hand mixer – To cream butter and sugar and whip the frosting.
• Mixing bowls – For combining wet and dry ingredients.
• Measuring cups and spoons – For accurate baking results.
• Cake pans – I use three 8-inch round pans for stacking.
• Cooling rack – Helps cakes cool evenly before decorating.
• Serrated knife – To trim any domed tops for perfect layers.
• Piping bag and tip – For decorating with beautiful cream swirls.
• Spatula – To fold ingredients and spread frosting evenly.

Instructions

Step 1:

I start by preheating the oven to 350°F then greasing and lining the cake pans with parchment paper.

Step 2:

In a medium bowl I whisk together the flour baking powder and salt and set it aside.

Step 3:

In a large bowl I cream the butter and sugar until it’s fluffy and pale which takes about 3 minutes with a mixer.

Step 4:

I beat in the eggs one at a time then stir in the vanilla extract.

Step 5:

Next I alternate adding the dry ingredients and milk beginning and ending with the dry mix and stirring just until smooth.

Step 6:

I divide the batter evenly into the prepared pans and bake for 22–26 minutes until the tops are golden and a toothpick comes out clean.

Step 7:

Once baked I let the cakes cool in their pans for 10 minutes then transfer them to a cooling rack to cool completely.

Step 8:

While the cakes cool I whip the cream into stiff peaks and gently fold in a little powdered sugar and vanilla for flavor.

Step 9:

To assemble I layer the cakes with whipped cream in between and top with fresh pineapple slices and a sprinkle of shredded coconut.

Tips

If you want an extra punch of pineapple flavor I suggest brushing the cake layers with a bit of pineapple juice before frosting. I also sometimes mix a little crushed pineapple into the whipped cream for even more tropical flavor. Be sure to keep the cake refrigerated before serving to keep the cream firm and fresh.

Ways to Serve

This pineapple cream cake is perfect for birthdays brunches baby showers or just a sunny afternoon dessert. Serve it cold for the most refreshing bite and pair it with iced tea or a light fruit punch. It also makes a beautiful centerpiece for a summer celebration table.

Frequently Asked Questions

Can I use canned pineapple for pineapple cream cake?

Yes canned pineapple works well just make sure to drain it thoroughly and pat dry before adding it to the cake.

How should I store pineapple cream cake?

Store the cake in the refrigerator in an airtight container. It will stay fresh for up to 3 days.

Can I make this cake ahead of time?

You can bake the cake layers in advance and store them wrapped. Assemble the cake with the cream and pineapple the day you plan to serve it.

Can I freeze pineapple cream cake?

I don’t recommend freezing the assembled cake due to the whipped cream but the cake layers alone freeze well.

See You in the Kitchen

I hope you give this pineapple cream cake a try and fall in love with its light tropical flavor just like I did. It’s the kind of dessert that brings joy to any table and I’d love to see how you make it your own!

Happy Cooking!

Print