Straightforward Pineapple Layer Cake | Life Love & Sugar

May 11, 2022

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This candy, moist and tender Pineapple Layer Cake is full of juicy pineapple chunks! Three mushy layers of pineapple cake are separated by a creamy pineapple filling and completed off with selfmade whipped cream frosting.

A frosted and decorated pineapple layer cake with dried fruit on top

Heavenly Pineapple Cake with Whipped Cream Frosting

Should you take pleasure in pineapple – even just a bit bit – you’ll love this cake. It’s a light-weight and refreshing dessert that options loads of crushed pineapple in each the cake and the filling.

The velvety filling compliments the tender layers of cake in such a dreamy method. It’s creamy and light-weight but stuffed with taste, guaranteeing that the cake as an entire stays good and delicate. When you unfold on the pillowy whipped cream frosting, this 3-layer masterpiece will give your favourite Pineapple Upside Down cake a run for its cash.

The crushed pineapple doesn’t simply infuse this dessert with fruity taste – it additionally provides some wonderful texture. To not point out, it ensures that the cake stays delightfully moist! Evidently, this magnificence immediately joined the listing of our household favorites.

A piece of pineapple cake on a gray plate with a metal fork

What You’ll Want

Every part of this cake depends on a easy lineup of substances. For the complete quantities of what you’ll want, discuss with the recipe card towards the underside of this publish.

For the Pineapple Cake

All-Goal Flour: Use a meals scale, if doable. In any other case, fluff your flour and use the spoon and stage methodology.
Baking Powder & Baking Soda: These leavening brokers work collectively to provide you tremendous mushy and fluffy cake layers.
Salt: To assist lock in moisture and improve taste.
Unsalted Butter: You should definitely convey this to room temperature.
Vegetable Oil
Sugar
Eggs
Crushed Pineapple: Don’t overlook to incorporate the juice from the cans as nicely.
Vanilla Extract

For the Pineapple Filling

Sugar
Cornstarch: To thicken up the filling.
Crushed Pineapple: With juice.
Water

For the Whipped Cream Frosting

Heavy Whipping Cream: Ensure that is good and chilly.
Powdered Sugar: To make sure that your whipped cream doesn’t wilt.
Vanilla Extract
Dried Pineapple Slices: To embellish the cake.

A piece of pineapple layer cake on a plate with two or three bites missing

Learn how to Make Pineapple Layer Cake

Due to all of the crushed pineapple on this cake, getting completely clear slices is just about not possible – but it surely doesn’t matter – they’re going to get devoured lickety-split!

Make the Cake Layers

Prep Pans & Warmth Oven: Put together three 8-inch cake pans with parchment paper circles within the backside and grease the edges. Preheat the oven to 350°F.
Mix Dry Substances: Mix the flour, baking powder, baking soda and salt in a medium-sized bowl. Set the combination apart.
Cream Butter, Oil & Sugar: Add the butter, oil and sugar to a big mixer bowl and beat them collectively till the combination is mild in shade and fluffy, about 2-3 minutes. Don’t skimp on the creaming time. You must visibly see a change in shade and texture.
Add Eggs One by One: Add the eggs one after the other, mixing till largely mixed after every addition. Scrape down the edges of the bowl as wanted to make certain the entire substances are nicely integrated.
Begin Including Pineapple: Add half of the crushed pineapple and blend till nicely mixed.
Begin Including Dry Substances: Add half of the dry substances to the batter and blend till largely mixed.
End Including Pineapple: Add the remaining crushed pineapple and vanilla extract. Combine till the batter is nicely mixed.
End Including Dry Substances: Add the remaining dry substances and blend till nicely mixed. Scrape down the edges of the bowl as wanted, however don’t over-mix the batter.
Bake: Divide the batter evenly between the cake pans and bake for 22-25 minutes, or till a toothpick inserted into the middle of the cake comes out with a couple of unfastened crumbs.
Let Cool: Take away the muffins from the oven and permit them to chill for about 2-3 minutes, then flip them out onto cooling racks and allow them to cool utterly.

Make the Filling

Mix Sugar & Cornstarch: Mix the sugar and cornstarch in a big saucepan.
Add Pineapple & Water: Stir within the crushed pineapple, together with the juice, and the water.
Prepare dinner: Prepare dinner the filling over medium warmth, stirring recurrently till the combination thickens and involves a boil, about 10 minutes. Enable the filling to boil for 1 minute, then take away it from the warmth.
Chill: Set the filling within the fridge till it has cooled utterly.

Make the Frosting & Construct the Cake

Make Frosting: Ensure the cake layers and filling have totally cooled earlier than you proceed. Add the heavy whipping cream, powdered sugar and vanilla extract to a big mixer bowl. Whip the combination on excessive pace till stiff peaks type.
Fold Some Into Filling: Fold one cup of the whipped cream frosting into the pineapple filling till nicely mixed. Put aside.
Take away Cake Domes: Use a big serrated knife to take away the domes from the highest of the muffins in order that they’re flat (if wanted). These muffins don’t have a big dome, however I like to verify they’re utterly flat. Place the primary cake on a serving plate or a cardboard cake spherical.
Begin Assembling: Pipe a dam of whipped cream across the outer fringe of the cake, then fill it with half of the pineapple filling. Unfold the filling out evenly.
Proceed Layering: Add the second layer of cake, one other rim of whipped cream and the remainder of the pineapple filling. Add the ultimate layer of cake on prime.
Frost: Frost the highest and out of doors of the cake with the whipped cream frosting. Use the remaining whipped cream to pipe swirls on prime of the cake.
Garnish & Serve: End off the cake with some dried pineapple slices. Reduce and serve it or retailer it within the fridge till you’re prepared.

A pineapple layer cake topped with swirls of whipped cream frosting and dried pineapple pieces

Can I Make the Cake Forward of Time?

Certain you’ll be able to! First, bake the cake layers and allow them to cool as common. As soon as they’ve totally cooled, retailer them in an air tight container at room temperature for as much as 24 hours or wrap every layer tightly in plastic wrap and refrigerate them for as much as 2 days. The filling (with out the whipped cream folded in) also needs to be okay within the fridge in a single day – simply you’ll want to preserve it in an hermetic container.

Useful Ideas

Even skilled bakers may benefit from some pleasant recommendation. Right here’s mine for this heavenly cake!

Measure the Flour Rigorously: Don’t simply scoop your measuring cup straight into the flour. As a substitute, spoon within the flour little by little and stage it off on the prime with a butter knife. This prevents the flour from getting packed in and inflicting an incorrect measurement.
Don’t Neglect the Juice: Whether or not you’re engaged on the cake or the filling, it’s vital so as to add the juice from the can along with the crushed pineapple itself. Don’t be shy – simply dump all of it in there!
Use the Whipped Cream Frosting Instantly: You’ll wish to make the whipped cream frosting simply earlier than you utilize it. Should you make it forward of time, it’ll seemingly deflate once you stir it again up later. Nevertheless, it received’t deflate in the event you make it proper earlier than you fold it into the filling and frost the cake.

A slice of pineapple layer cake on a plate with the remaining cake behind it

Learn how to Retailer Extras

Leftover pineapple cake ought to be stored in an hermetic container within the fridge. It should keep contemporary for about 3-4 days.

Can I Freeze Pineapple Cake?

Because of the whipped cream frosting, this cake isn’t ultimate for freezing. However you’ll be able to undoubtedly freeze the cooled cake layers by themselves! Wrap every one in a decent layer of plastic wrap adopted by a layer of industrial quality foil. Freeze them for as much as 3 months and defrost them within the fridge earlier than you construct the cake.

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