If there’s any dessert that embodies pure sunshine on a plate, it has to be The Best Pineapple Cake. This truly irresistible cake bursts with sweet, tangy pineapple in every tender bite, complemented by a creamy pineapple-spiked frosting and luscious homemade filling. Whether you’re celebrating a special occasion or simply want a treat that brightens your day, The Best Pineapple Cake delivers everything you crave: moist layers, plenty of tropical flavor, and a wow-worthy presentation that always draws rave reviews.

The Best Pineapple Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for The Best Pineapple Cake is a breeze, and each one is chosen for how beautifully it enhances the cake’s flavor, texture, and sunny color. Here’s what you’ll need, along with helpful tips to give your cake the perfect touch:

Flour: Regular all-purpose flour gives your cake its classic, tender crumb.
Cornstarch: Also known as cornflour in some places, this lightens the cake and makes each bite extra soft.
Baking powder: Helps the cake rise so you get those beautiful, fluffy layers.
Baking soda: Works with the acidic ingredients for the best lift and texture.
Salt: Brings all the flavors together and balances the sweetness.
White granulated sugar: Sweetens both the cake and filling without overpowering the pineapple flavor.
Eggs: At room temperature, they help bind everything and make your cake richer.
Vegetable oil: Canola oil keeps the cake extra moist and tender, even days after baking.
Canned crushed pineapple: The heart and soul of The Best Pineapple Cake—always choose pineapple in juice, not syrup, for the freshest taste.
Vanilla essence/extract: Just a splash complements the pineapple perfectly and adds warmth.
Fresh lemon juice: Brightens up the flavor and accentuates the fruitiness.
Milk: Full-fat milk brings richness to the cake filling.
Unsalted butter: Adds a silky smoothness to your pineapple filling.
Yellow gel food color (optional): A tiny drop gives the filling a gorgeous, inviting hue.
Mascarpone: Cold and creamy, this makes your whipped cream frosting ultra-luxurious. (See note if you want to substitute.)
Icing sugar: This gives the frosting a fine, smooth sweetness.
Whipping cream: Use cold cream with at least 34% fat for fluffiest results.

How to Make The Best Pineapple Cake

Step 1: Prepare Your Cake Pans and Preheat Oven

Start by preheating your oven to 160°C (320°F) with the fan on, if possible. Grease two 8-inch cake tins generously and line the bottoms with parchment—this cake is especially moist, and a little preparation prevents sticking drama later! Having everything ready lets you focus on the fun part: baking.

Step 2: Mix Dry Ingredients

Grab a medium bowl and sift together the flour, cornstarch, baking powder, baking soda, and salt. Use a whisk or fork to make sure everything is well incorporated. Sifting aerates these dry ingredients, which makes for a lighter, fluffier cake—definitely worth the extra step!

Step 3: Combine Wet Ingredients

In a large mixing bowl, add the sugar, eggs, oil, crushed pineapple, vanilla, and lemon juice. Whisk until the mixture is smooth and no streaks of eggs remain. The pineapple will infuse your batter with gorgeous flavor and a hit of moisture.

Step 4: Bring It All Together

Add your dry ingredients into the wet mixture. Using a spatula, gently fold the two together just until no flour streaks remain—don’t overmix! Overdoing it can make your cake tough, and we want it pillowy-soft.

Step 5: Bake the Cake Layers

Evenly pour the batter into your prepared cake pans. Tap the pans gently on the counter to release any big air bubbles. Slide them into the oven and bake for 30–33 minutes, or until a toothpick comes out clean. Once baked, let the cakes cool in the tins for about 20 minutes before turning them out onto a wire rack to finish cooling completely.

Step 6: Make the Pineapple Cake Filling

While the cakes bake, prepare the filling: in a saucepan, combine crushed pineapple, sugar, cornstarch, milk, and lemon juice. Cook over medium heat, stirring continuously until the mixture thickens into a luscious, glossy filling. It may look a little odd as it heats up, but be patient—the cornstarch brings everything together. Remove from the heat, stir in the cold butter (and a drop of yellow gel color if you want a bright look), and set aside to cool.

Step 7: Whip Up the Pineapple Whipped Cream Frosting

Once your cakes and filling are cool, it’s time for the fabulous frosting! In a large bowl, briefly beat the cold mascarpone, icing sugar, and vanilla until just combined, then increase speed until everything is smooth. Pour in the cold whipping cream and beat on medium-high until stiff peaks form. Gently fold in the extra crushed pineapple—this creamy frosting is like a cloud, with bites of real fruit throughout.

Step 8: Assemble The Best Pineapple Cake

Optionally, trim away any caramelized edges for the neatest look and level the cakes if they have domes. Place the first layer on your cake stand and spread with a generous layer of frosting. Use a piping bag to create a border—a “dam”—then fill the middle with half the pineapple filling. Place the second cake layer on top, then frost the top and sides with more cream. For a show-stopping finish, pipe a decorative border around the top and fill the center with the remaining pineapple filling. Ta-da! Your masterpiece is ready to enjoy.

How to Serve The Best Pineapple Cake

Garnishes

For a cake this gorgeous, a few thoughtful garnishes go a long way. Try scattering a few fresh pineapple tidbits, delicate curls of toasted coconut, or even edible flowers on top. A sprinkle of lemon zest adds a touch of brightness and a truly tropical aroma. The finishing touches not only look beautiful—they offer little bursts of accent flavor in every slice.

Side Dishes

The Best Pineapple Cake pairs wonderfully with fruity accompaniments. Serve it alongside a scoop of mango sorbet, a platter of passionfruit, or some juicy berries to enhance the tropical experience. A piping hot cup of strong black tea or fresh iced coffee makes for a delightful contrast to the cake’s cool creaminess.

Creative Ways to Present

Take your presentation up a notch by making mini cakes—use a round cookie cutter on baked layers and assemble individual, party-perfect desserts! For a casual gathering, consider serving big, rustic slices topped with a dollop of extra frosting and fresh pineapple. If you’re feeling fancy, layer up the components in small mason jars, parfait-style, for a portable and utterly charming treat.

Make Ahead and Storage

Storing Leftovers

The Best Pineapple Cake stores like a dream. Simply cover any leftover cake with plastic wrap or place it in an airtight container in the fridge. Thanks to the mascarpone frosting and moist cake layers, it stays delicious for up to 3 days—and dare I say, the flavors meld and get better with time!

Freezing

Want to prep ahead? You can freeze the baked (but unfrosted) cake layers for up to 2 months. Wrap each layer well in cling film and a layer of foil. Thaw them in the fridge overnight before assembling. While the whipped cream frosting is best made fresh, leftover slices can also be frozen in an airtight container—just defrost in the refrigerator before enjoying.

Reheating

The Best Pineapple Cake is all about cool, creamy comfort, so reheating isn’t usually necessary. If you crave a warm dessert, pop a plain cake slice (without frosting) in the microwave for a few seconds, then top with a scoop of vanilla ice cream for an irresistible twist.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to drain any excess juice and chop the pineapple very finely or pulse briefly in a food processor. Canned pineapple in juice is just easy and consistent, but fresh can add a little extra zing and freshness to The Best Pineapple Cake.

What can I substitute for mascarpone in the frosting?

If mascarpone isn’t available, you can use full-fat cream cheese for similar richness and stability. Make sure it’s softened but still cold for the best texture.

Can I make The Best Pineapple Cake gluten-free?

Yes! Swap the regular flour with a good-quality gluten-free all-purpose blend (with xanthan gum) for a gluten-free version. Just double-check that your other ingredients (like the baking powder and cornstarch) are also gluten-free.

How do I prevent the cake from sticking to the pans?

Greasing the pans thoroughly and lining the bottom with parchment paper is key! If you have homemade cake release or nonstick spray, use that, too—it’s extra insurance for a smooth release.

Can I make The Best Pineapple Cake as cupcakes?

Definitely! Simply divide the batter into lined cupcake tins and bake at the same temperature for about 20–22 minutes. Fill and frost as you would the full cake for adorable mini treats.

Final Thoughts

I can’t wait for you to experience the pure joy of baking and sharing The Best Pineapple Cake. Each step is a little love note to pineapple lovers and sweet tooths alike. Whether you’re new to baking or a seasoned cake decorator, give this vibrant dessert a try and watch it become an instant favorite in your home. Happy baking!