Pineapple Cake Recipe

Hi Guys, today I’ll show you How to Make Moist Pineapple Cake. It’s very moist and light and I like to frost it with fresh sweetened whipped cream. This cake is simple to make and your whole house will smell like pineapple which I absolutely love. I’ll put all the ingredients in metric in the description section below.
Pineapple – fresh pureed 1 cup – 240 ml
All purpose flour – 1 ¾ cup – 230g
Corn Starch – ¼ cup – 28g
Salt – ½ tsp
Baking Soda – 2 tsp
Ground cloves – 2 pinches
Sugar – 1 ½ cups – 300g
Oil – ½ cup – 120 ml
Eggs – 2 large
Vanilla extract – 1 tsp

Pineapple fresh pureed – 1 cup – 240 ml
4 tblsps sugar
Lemon juice – 1 tsp

Heavy cream – 1 cup – 240 ml
Powdered Sugar – 3 tblsps

We’ll need 1 ¾ cup of all purpose flour and ¼ cup of cornstarch. If you don’t have cornstarch, you can leave it out and just use 2 cups of all purpose flour. The corn starch makes the cake a little softer. 1 ½ cups of white sugar. 2 tsps baking soda, ½ tsp salt and 2 pinches of ground cloves. 2 large eggs. Tsp of Vanilla extract. ½ cup of vegetable oil and of course pineapple. I’ll be using fresh pineapple but you can use canned instead. We’ll need one cup for the cake and one cup for the topping. We’ll also need 1 tsp of lemon juice and 4 tablespoons of sugar for the topping. I’ll be making a simple whipped cream frosting so we’ll need 1 cup of heavy whipping cream and 3 tablespoons of powdered sugar or you can use regular white sugar. I’ll be using a 9×13 rectangular baking pan. I’ve oiled it all over and I’ll put a light coating of all purpose flour. This is a substitute for using parchment paper. Cut the pineapple, make sure to get all the eyes out. The peel is great for your compost bin. Remove the core and cut into chunks. I’ll blend the pineapple just to crush it, it doesn’t have to be a puree. That’s 1 cup going into the batter and we’ll blend the rest of the pineapple to make another cup for topping the cake. Heat your oven to 350 degrees Fahrenheit. Into our bowl with the flour, add the baking soda, salt and nutmeg. Whisk this well. In another bowl, crack the eggs, beat them up. Add the oil, vanilla extract, sugar. Add the flour in 3 parts mixing in between. I always end with my whisk just to make sure it’s smooth and there are no lumps. Pour the batter into the baking pan, tap it on your counter a few times to get rid of any air bubbles.
Bake in the 350 heated oven for 20 – 30 mins. This cake cooks quickly so make sure to check it after 20 minutes. My cake was cooked in less than 25 minutes. Insert a toothpick in the middle of the cake and if it comes out clean, the cake is cooked. Leave the cake to cool on a rack. While the cake is cooling, let’s make the topping. Pour 1 cup crushed pineapple into a pan. Add 4 tablespoons of sugar and 1 tsp of fresh lemon juice. Stir this and cook for 10-15 minutes. I make this to give the cake more pineapple flavor. After 10 minutes, all the liquid has cooked out and we have concentrated sweet pineapple flavor, it’s almost like a pineapple jam. Turn the heat off and let this cool. Our cake is completely cool, spread the jam on the cake. This is 3 tablespoons of powdered sugar. Add 1 cup of cold heavy cream. Let’s make the whipped cream. Spread the whipped cream on the cake. You can serve this cake right away or put it in the fridge for a few hours before serving. This is such a moist cake, it’s not too sweet with a good amount of pineapple flavor. These flowers are edible by the way. The orange is nasturtium and the blue is borage, grown from seed. They are both very easy to grow. They look beautiful in salads and over cakes and cupcakes. Give this cake a try and let me know what you think in the comments below. Share this video and subscribe for more recipes. I’ll see you next time, thanks for watching 🙂