Go Back
To create this delightful Pineapple Cream Cake, gather the following ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - ½ cup whole milk - 1 cup crushed pineapple, well-drained - 1 cup heavy cream, chilled - 2 tablespoons powdered sugar - 1 teaspoon coconut extract - Garnish: Fresh pineapple slices and mint leaves These ingredients work together to create a moist and flavorful cake. The crushed pineapple brings sweetness and a hint of tartness, while the coconut extract adds a tropical flair. The whipped cream topping gives it a light and airy finish. When you combine these elements, you get a dessert that is both simple and indulgent. You can find the full recipe to guide you through each step to make this cake. Enjoy the process of mixing and baking, and look forward to the delicious taste of your homemade creation! - Setting the temperature: Start by preheating your oven to 350°F (175°C). This ensures even baking. - Preparing the cake pan: Grease an 8-inch round cake pan with butter. Dust it with flour to stop the cake from sticking. - Dry ingredients preparation: In a medium bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Make sure they mix well. - Creaming butter and sugar: In a large bowl, cream ½ cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed until it is light and fluffy, about 3-5 minutes. - Adding eggs and vanilla: Add 2 large eggs one at a time. Mix well after each one. Then, add 1 teaspoon of pure vanilla extract and blend it in. - Combining wet and dry ingredients: Gradually add the dry mixture to the butter mix, alternating with ½ cup of whole milk. Start with a third of the dry mix, then half of the milk, and mix well. Finish with the dry mixture. Gently fold in 1 cup of well-drained crushed pineapple until it spreads evenly. - Transferring batter to the pan: Pour the batter into the prepared cake pan. Smooth the top with a spatula. - Baking time and testing readiness: Bake for 25-30 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. - Cooling tips: After baking, let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. For the complete recipe, check the recipe section above. To get a light and fluffy cake, use the right creaming technique. Start with softened butter. Beat it with sugar until it looks pale and fluffy. This process helps add air to your batter. Next, make sure your eggs are at room temperature. Cold eggs may not mix well, which can affect the cake's rise. You can jazz up your cake in many ways. Try adding coconut or lime zest for a tropical twist. If you want a stronger flavor, use fresh pineapple instead of canned. Fresh fruit usually has more juice and taste. If using canned, choose the one in juice, not syrup, for a lighter cake. Garnishing makes your cake look stunning. Top it with fresh pineapple slices and mint leaves. This adds color and freshness. For a fun touch, you can sprinkle toasted coconut on top. Serve slices with a dollop of whipped cream. It makes each bite extra special. Enjoy the bright, sweet flavors! {{image_4}} You can have fun with flavors in your pineapple cream cake. Try adding coconut for a tropical twist. You can also mix in other fruits like mango or strawberries for a unique taste. If you love chocolate, you can create a chocolate variation. Just swap some flour for cocoa powder. For a vanilla version, use vanilla bean paste instead of extract. Each choice brings a new flavor to life. For those who need gluten-free options, you can use gluten-free flour. It works well and keeps the cake light. You can find gluten-free blends at many stores. If you want dairy-free options, replace butter with coconut oil. Use almond milk instead of whole milk. The cake will still taste great while being kinder to your diet. You can serve this cake in different styles. A layered cake looks beautiful on any table. Just slice the cake in half and add cream in between. If you prefer a fun treat, try making cupcakes. Use muffin tins to bake smaller cakes. They are perfect for parties and easy to share. For more details, don't forget to check the Full Recipe for all steps and tips! To keep your pineapple cream cake fresh, store it in the fridge. Use an airtight container to prevent it from drying out. Place a piece of plastic wrap over the cake if you do not have a container. This extra step helps keep the cake moist and tasty. If you want to freeze the cake, slice it first. Wrap each slice in plastic wrap and then place them in a freezer bag. This keeps the cake fresh for later enjoyment. In the fridge, your pineapple cream cake lasts about 4 to 5 days. Always check for signs of spoilage. If you see mold or an off smell, it's best to toss it. The cake may also dry out if stored too long, losing its soft texture. If you want to refresh the cake, simply take it out of the fridge. Let it sit at room temperature for about 20 minutes. This helps restore some of its softness. If the cake feels dry, you can add a bit of whipped cream on top before serving. This adds moisture and flavor, making each bite delightful. To test if the cake is done, use a toothpick. Insert it in the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake a few more minutes. The top should look golden brown, and it should spring back when touched gently. Yes, you can make this cake ahead of time. Bake the cake and let it cool completely. Wrap it tightly in plastic wrap. It can stay in the fridge for up to three days. For longer storage, freeze it for up to two months. Just remember to thaw it in the fridge before serving. If you can’t find crushed pineapple, try using other fruits. Mashed bananas or applesauce work well. You can also use canned peaches or mango, but drain them well. Adjust sweetness by adding a little sugar if needed. This keeps the cake moist and tasty. This blog post provided a clear guide to making a delicious cake. You learned about the key ingredients, step-by-step instructions, and helpful tips for the best results. Whether you want to try different flavors or store your cake, the information in this post will set you up for success. Remember, baking is an art that gets easier with practice. Enjoy experimenting and sharing your creations with others!

- Pineapple Cream Cake

Indulge in the tropical delight of Pineapple Paradise Cream Cake! This delicious recipe combines fluffy cake with crushed pineapple and a heavenly coconut cream topping. Perfect for any occasion, it's easy to make and will impress your guests. Learn how to create this scrumptious dessert step-by-step and enjoy a slice of paradise. Click through to explore the full recipe and treat yourself today!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup whole milk

1 cup crushed pineapple, well-drained

1 cup heavy cream, chilled

2 tablespoons powdered sugar

1 teaspoon coconut extract

Fresh pineapple slices and fresh mint leaves for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it with butter and dusting it with flour to prevent sticking.

    Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set this bowl aside.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, incorporate the pure vanilla extract, ensuring everything is well blended.

          Combine Ingredients: Gradually introduce the dry ingredients to the butter mixture, alternating with the whole milk. Start with a third of the dry mixture, then add half of the milk, mixing well in between. Remember to end with the dry ingredients. Finally, gently fold in the well-drained crushed pineapple to ensure it’s evenly distributed throughout the batter.

            Bake the Cake: Carefully pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

              Prepare the Cream Topping: In a clean, chilled mixing bowl, whip the heavy cream together with the powdered sugar and coconut extract. Continue whipping until stiff peaks form, creating a luscious and airy cream.

                Assemble the Cake: Once the cake is thoroughly cooled, use a serrated knife to slice it in half horizontally, creating two even layers. Spread a generous layer of the whipped coconut cream between the two layers, and then cover the top and sides of the cake with the remaining whipped cream.

                  Garnish: For a tropical finish, artfully arrange fresh pineapple slices on top of the cake and add a few sprigs of mint leaves for a burst of color and freshness.

                    Serve and Enjoy: Cut the cake into slices and serve chilled, reveling in the delightful harmony of pineapple and creamy toppings that make each bite a slice of paradise.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8