Go Back
To make your Pineapple Cream Cake, gather these ingredients: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/4 cup unsalted butter, softened at room temperature - 1/2 cup milk, at room temperature - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - 1 cup crushed pineapple, well-drained - 1 cup heavy cream, chilled - 2 tablespoons powdered sugar - Fresh pineapple slices and mint leaves for garnish Choosing the best pineapple is key. Look for these signs: - A sweet smell at the base. - Firm skin without soft spots. - Leaves that are green and fresh. - A golden color, especially at the bottom. These signs show that the fruit is ripe and ready to eat. Fresh pineapple will add a juicy burst of flavor to your cake. If you're missing an ingredient, here are some great substitutes: - All-purpose flour: Use cake flour for a lighter texture. - Granulated sugar: Coconut sugar offers a unique taste. - Unsalted butter: Use coconut oil for a dairy-free option. - Milk: Almond or oat milk can replace regular milk. - Heavy cream: Full-fat coconut cream works well for a vegan option. These substitutes help you adjust the recipe to your taste or needs. You can still create a delightful cake while keeping it personal and fun! For the complete recipe, check out the Full Recipe provided. First, you need to prepare your cake pan. Grab an 8-inch round cake pan. Lightly grease it with butter or cooking spray. This step helps prevent your cake from sticking later. Make sure to cover the bottom and sides well. Preheat your oven to 350°F (175°C) while you work on the batter. Start by creaming the softened butter and granulated sugar. Use an electric mixer for about 2-3 minutes. You want it to look light and fluffy. Next, add the milk and vanilla extract. Mix until everything blends smoothly. Now, in a separate bowl, whisk together the flour, baking powder, and salt. This helps avoid lumps. Mix the dry ingredients into the wet mixture slowly. Stir just until combined. Avoid overmixing, as it can make your cake dense. Lastly, fold in the drained crushed pineapple gently. This adds a tropical flavor to each bite. Pour the batter into your prepared cake pan. Spread it out evenly on top. Place it in the oven and bake for 25-30 minutes. To test for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready. The top should be golden brown. Let the cake cool in the pan for about 10 minutes. Then remove it and place it on a wire rack to cool completely. This keeps the cake fluffy and moist. For a stunning finish, whip the cream and layer it generously on top after cooling. You can find the full recipe to guide you through this process. To make your cake moist and fluffy, use room temperature ingredients. Cold ingredients can lead to a dense texture. Be sure to cream the butter and sugar well. This step adds air to your batter, making it light. Fold in the crushed pineapple gently. This helps keep the cake airy without deflating it. One big mistake is overmixing the batter. When you mix too much, the cake can become tough. Always mix until just combined. Another mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Finally, do not skip cooling the cake properly. If you cut into it too soon, it can crumble and lose moisture. Start with chilled heavy cream for the best results. Use a clean bowl and beaters to prevent any grease. Beat on medium speed until soft peaks form. This takes about 2-3 minutes. Avoid overwhipping, as this can turn your cream grainy. For extra sweetness, add powdered sugar while whipping. This creates a smooth and sweet topping for your cake. For the full recipe, check out the details provided earlier. {{image_4}} You can make your pineapple cream cake even more tropical by adding coconut. Simply mix in 1/2 cup of sweetened shredded coconut to the batter. This will give your cake a delightful chewiness and a richer flavor. When you slice your cake, you'll see the beautiful flecks of coconut alongside the crushed pineapple. It’s a fun twist that brings a taste of the tropics right to your kitchen. While whipped cream is delicious, you can try other frostings. A cream cheese frosting pairs nicely with pineapple. Just blend 8 oz of cream cheese with 1/4 cup of butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla. This frosting adds a tangy flavor that balances the sweetness of the cake. You might also consider a simple glaze made from powdered sugar and pineapple juice for a lighter option. You can easily adapt this recipe for different diets. For a gluten-free cake, use a gluten-free flour blend in place of all-purpose flour. Make sure to check that your baking powder is gluten-free too. For a vegan version, swap the butter for coconut oil or vegan butter, and use almond or soy milk instead of dairy. Replace heavy cream with coconut cream for a rich topping. These options ensure everyone can enjoy this delicious cake! To keep your leftover pineapple cream cake fresh, wrap it tightly in plastic wrap. This helps keep moisture in and prevents it from drying out. Place the wrapped cake in an airtight container. Store it in the fridge for up to five days. If you want to enjoy it later, freezing is a great option. To freeze your cake, first ensure it is completely cool. Slice the cake into pieces if you prefer single servings. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Make sure to label the bag with the date. You can freeze the cake for up to three months. Thaw the pieces in the fridge before serving for the best taste. For whipped cream, keep any leftover cream in a clean, airtight container. Store it in the fridge and use it within two days. If you need to keep it longer, consider whipping it fresh again. You can also stabilize whipped cream by adding a bit of powdered sugar or cornstarch when whipping. This helps it hold up better for a longer time. Follow the full recipe to make this dessert even more delightful! You can tell the cake is done when a toothpick comes out clean. It should also look golden and spring back when you lightly touch it. Baking times can vary, so start checking around 25 minutes. Trust your senses; the smell will be delightful! Yes, you can make this cake a day before serving. Just store it in an airtight container at room temperature. If you want to keep it fresh longer, refrigerate it. Just wait to add the whipped cream topping until right before serving. You can get creative with toppings! Here are some tasty ideas: - Toasted coconut flakes - Chopped nuts, like pecans or walnuts - Fresh berries for a pop of color - A drizzle of chocolate or caramel sauce These options can add texture and flavor to your cake. At higher altitudes, you may need to adjust your baking. Decrease the sugar by 1-2 tablespoons. Also, add an extra tablespoon of flour. This helps the cake rise better in thin air. Keep an eye on the baking time, as it may need more or less time. In this article, we explored the key ingredients for Pineapple Cream Cake, along with tips for baking success. I shared how to select fresh pineapple and suggested substitutes. We also covered moisture tips, common mistakes, and variations like coconut and dietary modifications. Lastly, I explained storage methods for your cake. Remember, happy baking leads to delicious results. Enjoy your cake, and share it with friends!

- Pineapple Cream Cake

Indulge in the tropical delight of Pineapple Cream Cake with this easy recipe! Discover how to combine fluffy cake layers with a luscious whipped cream topping and crushed pineapple for a heavenly dessert. Perfect for any occasion, this cake not only looks stunning but tastes incredible too. Ready to impress your guests? Click through to explore the full recipe and get baking today!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup unsalted butter, softened at room temperature

1/2 cup milk, at room temperature

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 cup crushed pineapple, well-drained

1 cup heavy cream, chilled

2 tablespoons powdered sugar

Fresh pineapple slices and mint leaves for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it lightly with butter or cooking spray to prevent sticking.

    In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat until the mixture becomes light and fluffy, about 2-3 minutes.

      Pour in the milk and vanilla extract, and continue mixing until everything is well blended, ensuring no lumps remain.

        In a separate bowl, combine the all-purpose flour, baking powder, and salt. Mix these dry ingredients together with a whisk to ensure they’re evenly distributed. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the cake dense.

          Gently fold in the drained crushed pineapple using a spatula, making sure it is evenly dispersed throughout the batter for a tropical flavor in every bite.

            Pour the batter into the prepared cake pan, spreading it out to create an even top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

              Once done, allow the cake to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and place it onto a wire rack to cool completely. This step ensures that your cake remains fluffy and moist.

                While the cake cools, prepare the whipped cream. In a mixing bowl, whip the heavy cream with the powdered sugar using an electric mixer until stiff peaks form. This will create a light and airy topping.

                  When the cake is fully cooled, spread a generous layer of whipped cream over the top for a beautiful finish. For added height and decadence, you may slice the cooled cake in half horizontally, creating two layers, and fill the middle with whipped cream as well.

                    To elevate your presentation, arrange fresh pineapple slices on top of the whipped cream layer, and garnish with a few sprigs of vibrant mint leaves. This adds a refreshing touch and a pop of color to your cake.

                      Prep Time, Total Time, Servings: 20 mins | 1 hr | 8 servings