Description
Juicy Pineapple Heaven Cake with luscious pineapple, soft sponge, and creamy frosting promises a tropical crowd-pleaser that’s quick and comforting.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs, room temperature
- ¾ cup (180ml) buttermilk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 fresh pineapple (about 3 cups/450g when chopped)
- ¼ cup (50g) brown sugar
- 1 tablespoon lemon juice
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple juice
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy release. This preparation ensures your Juicy Pineapple Heaven Cake comes out of the pans perfectly intact.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air that gives your cake its heavenly texture. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, creating a fragrant base for your tropical masterpiece.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix just until combined—overmixing develops gluten that toughens the cake. Gently fold in 1 cup of the smaller pineapple chunks, distributing them evenly throughout the batter.
- Step 4: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. The tops should spring back when lightly touched. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Step 5: While the cakes cool, prepare your pineapple filling. In a medium saucepan, combine the remaining chopped pineapple, brown sugar, and lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and most liquid evaporates. Remove from heat and cool completely before using in your Juicy Pineapple Heaven Cake.
- Step 6: For the frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar gradually, beating on low speed until incorporated. Mix in vanilla extract and pineapple juice, beating until light and fluffy. If the frosting seems too soft, refrigerate for 15-20 minutes to firm up before assembling your cake.
- Step 7: Once everything is cooled, place one cake layer on your serving plate. Spread a thin layer of frosting, then add the cooled pineapple filling, leaving a ½-inch border around the edge. Place the second cake layer on top, then frost the entire cake. Decorate with reserved pineapple pieces on top, creating a crown that showcases the star of your Juicy Pineapple Heaven Cake.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380 calories
- Sugar: 35g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg