Pineapple Cake
This pineapple sunshine cake is the ultimate pineapple cake! This a moist three layer pineapple cake full of pineapple jam. It is topped with a pineapple cream cheese frosting and fresh pineapples.
Servings: 16 slices
Calories: 604kcal
Ingredients
Pineapple Cake
- 3 ½ cups All-purpose flour
- 2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- ½ cup Unsalted butter melted and cooled
- ½ cup Oil canola or vegetable
- 1 ½ cups White granulated sugar
- ½ cup Sour cream room temperature
- 1 teaspoon Pure vanilla extract
- 2 cups Crushed pineapple
- 4 Large eggs room temperature
- ½ cup Buttermilk room temperature
Pineapple Jam
- 20 oz Crushed pineapple the whole can
- ¾ cup White sugar
- 1 tablespoon Cornstarch
Pineapple Cream Cheese Frosting
- 8 oz Cream cheese room temperature
- 1 ½ cups Unsalted butter slightly cold
- 8 ½ cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- ⅓ cup Pineapple jam
- 1 tablespoon Heavy cream
- ¾ teaspoon Salt
Instructions
Pineapple Cake
- Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms of the pan with 8-inch parchment paper circles. Spray again.
- Pour the crushed pineapple into a colander. Use a rubber spatula to press juice out of the pineapple. There will be a lot of juice, do this as much as you can. Set aside.2 cups Crushed pineapple
- In a medium bowl, sift the flour. Add the baking soda, baking powder, and salt.3 ½ cups All-purpose flour, 2 teaspoon Baking soda, 1 teaspoon Baking powder, 1 teaspoon Salt
- In a large bowl, mix the melted butter (make sure it is cooled!), oil, sugar, sour cream, vanilla, crushed pineapple, eggs, and buttermilk. Mix using a whisk.½ cup Unsalted butter, ½ cup Oil, 1 ½ cups White granulated sugar, ½ cup Sour cream, 1 teaspoon Pure vanilla extract, 2 cups Crushed pineapple, 4 Large eggs, ½ cup Buttermilk
- Pour the dry ingredients into the wet ingredients. Whisk until just combined.
- Pour the batter evenly between the three cake pans. Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool the cakes completely before decorating.
Pineapple Jam
- In a medium saucepan over medium heat, mix crushed pineapple and sugar. Heat on medium until it thickens.20 oz Crushed pineapple, ¾ cup White sugar
- Cool completely in a bowl or glass measuring cup. You can speed this process by placing in the fridge.
Pineapple Cream Cheese Frosting
- Place the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar in a large bowl while you wait.1 ½ cups Unsalted butter, 8 ½ cups Powdered sugar
- Using a mixer, beat the cream cheese and butter on high speed for 3 minutes. Add the powdered sugar in on low speed slowly. It will be thick.8 oz Cream cheese
- Add the cooled pineapple jam, vanilla, salt, and heavy cream. Mix on high speed for 1-2 minutes until combined.1 teaspoon Pure vanilla extract, 1 tablespoon Heavy cream, ¾ teaspoon Salt, ⅓ cup Pineapple jam
Assembly
- Use a serrated knife or a cake leveler to cut the domes off the cakes, so they are even. Place a small amount of frosting on the board you are decorating on.
- Place the 1st cake layer down. Frost 1 cup of frosting on top of cake. Pipe a border or frosting around the edge. Spread half of the pineapple jam on top of the frosting.
- Repeat with the second layer. Place the last layer of cake with the bottom of the cake facing up. This gives the flattest surface possible for the top of the cake. Freeze for 10 minutes to set the filling.
- For a full frosting look: Frost the cake in a very light layer. Freeze for 15 minutes. Then, frost the rest of the cake. Freeze for 10 minutes.For a semi-naked look. Frost the cake in a light layer of frosting. Then, freeze for 10 minutes.
- Decorate the cake with fresh pineapple!
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 604kcal | Carbohydrates: 131g | Protein: 5g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 909mg | Potassium: 162mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1003IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg