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Tropical Cake Magic

Featured in Irresistible Desserts.

Transport yourself to the tropics with this moist pineapple cake. Two layers of pineapple-studded cake covered in cloud-like vanilla cream frosting.

Casey
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. | cookingwithcasey.com

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. Pin it
A delicious pineapple cake topped with chunks of pineapple and a glossy glaze, partially sliced on a wooden surface. | cookingwithcasey.com

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.

Pineapple Heaven Cake

A tender, tropical cake filled with crushed pineapple and topped with fluffy vanilla cream frosting. Optional coconut adds extra paradise flair.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 2 cups all-purpose flour.
02 1 1/2 cups granulated sugar.
03 1/2 cup unsalted butter, softened.
04 1 cup coconut milk or regular milk.
05 3 large eggs.
06 2 tsp baking powder.
07 1 tsp vanilla extract.
08 1 cup crushed pineapple, drained.
09 1/2 tsp salt.
10 1 cup heavy cream or coconut cream.
11 1/2 cup powdered sugar.
12 1 tsp vanilla extract.
13 Toasted coconut flakes for garnish (optional).

Instructions

Step 01

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

Step 02

Beat butter and sugar until fluffy.

Step 03

Add eggs one at a time, then vanilla.

Step 04

Mix flour, baking powder, and salt separately.

Step 05

Alternate adding dry ingredients and milk to the butter mixture.

Step 06

Fold in pineapple.

Step 07

Pour into pans. Bake 25-30 minutes.

Step 08

Cool 10 minutes in pans, then on a wire rack.

Step 09

Whip cream with sugar and vanilla until stiff.

Step 10

Layer cakes with frosting between and on top.

Step 11

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