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Tropical Cake Magic

By: Casey Updated on Mon, 20 Jan 2025 20:06:58 GMT Irresistible Desserts
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Casey, recipe creator at Cooking with Casey
By Casey

Casey shares simple, delicious recipes and inspiring stories, making cooking fun and accessible for all.

Updated on Mon, 20 Jan 2025 20:06:58 GMT

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A loaf cake topped with caramelized pineapple chunks and drizzled with a creamy glaze. Pin it
A loaf cake topped with caramelized pineapple chunks and drizzled with a creamy glaze.

Let me share my favorite tropical cake - Juicy Pineapple Heaven! This cake is pure sunshine with its moist crumb bursting with sweet pineapple and topped with fluffy cream frosting. I love making it whenever I want to bring a little paradise to the dessert table.

A Taste of the Tropics

What makes this cake so special is how the juicy pineapple pieces bake right into the batter infusing every bite with tropical sweetness. That luscious cream frosting on top takes it over the edge - it's like a mini vacation in cake form!

What You'll Need

  • For the Cake: - All-purpose flour (2 cups) - Regular sugar (1 ½ cups) - Soft butter (½ cup) - Coconut milk (1 cup) - Fresh eggs (3) - Baking powder - Pure vanilla - Juicy crushed pineapple
  • For the Frosting: - Heavy cream - Powdered sugar - More vanilla - Optional coconut flakes

Let's Make Cake

Get Ready:
Heat your oven to 350°F grease those pans.
Mix with Love:
Cream butter and sugar add eggs vanilla then alternate dry ingredients with coconut milk.
Add the Good Stuff:
Fold in that pineapple pour into pans bake until perfect.
Make it Fluffy:
Whip your cream with sugar and vanilla until nice and thick.
Put it Together:
Layer your cakes with frosting top with coconut if you like.
Share the Joy:
Slice and serve this taste of paradise!

My Best Tips

Fresh pineapple makes all the difference but well-drained canned works too. Don't overmix your batter we want it light and fluffy. And always chill your bowl before whipping cream.

Good for You Too

This cake isn't just delicious - that pineapple gives you vitamin C and helps digestion. Plus making it from scratch means no preservatives like store-bought cakes.

Perfect Pairings

This cake shines at any celebration. Try it with vanilla ice cream for extra indulgence or enjoy it with afternoon tea. It's always a crowd pleaser!

A delicious pineapple cake topped with chunks of pineapple and a glossy glaze, partially sliced on a wooden surface.
A delicious pineapple cake topped with chunks of pineapple and a glossy glaze, partially sliced on a wooden surface.

The Perfect Escape

Every time I make this cake it brings a little tropical sunshine to the table. That sweet pineapple flavor and fluffy texture just makes people happy. It's like a mini vacation in every slice!

Frequently Asked Questions

Can I use fresh pineapple?

Canned crushed pineapple works best as it's consistent in moisture. Fresh may make cake too wet.

Can I make this dairy-free?

Yes, use coconut milk in cake and coconut cream for frosting.

How do I store this cake?

Store covered in fridge up to 3 days. Let come to room temp before serving.

Why drain the pineapple?

Extra liquid can make cake dense and wet. Save juice for another use.

Can I freeze this cake?

Freeze unfrosted layers up to 3 months. Frost after thawing.

4.30 from 283 votes

Pineapple Heaven Cake

Prep Time:
20 Minutes
Cook Time:
30 Minutes
Total Time:
50 Minutes
Servings:
12
A loaf cake topped with caramelized pineapple chunks and drizzled with a creamy glaze.
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A tender, tropical cake filled with crushed pineapple and topped with fluffy vanilla cream frosting. Optional coconut adds extra paradise flair.

Ingredients

  • 2 cups all-purpose flour.
  • 1 1/2 cups granulated sugar.
  • 1/2 cup unsalted butter, softened.
  • 1 cup coconut milk or regular milk.
  • 3 large eggs.
  • 2 tsp baking powder.
  • 1 tsp vanilla extract.
  • 1 cup crushed pineapple, drained.
  • 1/2 tsp salt.
  • 1 cup heavy cream or coconut cream.
  • 1/2 cup powdered sugar.
  • 1 tsp vanilla extract.
  • Toasted coconut flakes for garnish (optional).

Instructions

1.

1. Preheat: Heat oven to 350°F. Grease two 9-inch cake pans.

2.

2. Cream Butter And Sugar: Beat butter and sugar until fluffy.

3.

3. Add Eggs And Vanilla: Add eggs one at a time, then vanilla.

4.

4. Mix Dry Ingredients: Mix flour, baking powder, and salt separately.

5.

5. Combine Wet And Dry: Alternate adding dry ingredients and milk to the butter mixture.

6.

6. Add Pineapple: Fold in pineapple.

7.

7. Bake The Cakes: Pour into pans. Bake 25-30 minutes.

8.

8. Cool The Cakes: Cool 10 minutes in pans, then on a wire rack.

9.

9. Prepare Frosting: Whip cream with sugar and vanilla until stiff.

10.

10. Assemble The Cake: Layer cakes with frosting between and on top.

11.

11. Garnish: Garnish with coconut if desired.

Notes

  1. Use canned crushed pineapple.
  2. Can make dairy-free with coconut milk/cream.
  3. Drain pineapple well.
  4. Keeps 3 days refrigerated.

Tools You'll Need

  • Two 9-inch cake pans.
  • Electric mixer.
  • Mixing bowls.
  • Wire cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 18 g
  • Total Carbohydrate: 45 g
  • Protein: 5 g