Pineapple Cake Recipe

Today I'm going to share with you a moist, refreshing and flavorful homemade Pineapple Cake recipe!

This delicious pineapple cake consists of moist yellow cake layers that are filled and topped with an amazing (easy!) Pineapple and Cream Filling.

Why We love It

There are so many reasons to love this moist Pineapple Cake. Here are just a few!

• Fantastic Pineapple Flavor
• Super Moist and tender.
• The Pineapple Cream Filling is easy and SO good you'll want to eat it by the spoonful!
• This cake can be made no matter what the season (because it calls for crushed, canned pineapple rather than fresh.) The same is true for our Pineapple Pound Cake and Pineapple Dream Cake recipes! In fact, this is one of our Top Ten Christmas Cake Recipes.
• Makes a perfect birthday cake recipe, picnic or potluck dessert, holiday cake recipe, or for anyone that loves pineapple!

How to Make the Cake Layers

For this recipe, we are our scratch recipe for moist Yellow Cake. You can find the full recipe further down in this post, but here is a rundown of our steps!

1. First, Preheat the oven to 325 degrees F. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan to ensure that nothing will stick. 
2. Put the first five ingredients into the bowl of your mixer (These dry ingredients are the cake flour, sugar, baking powder, baking soda, and salt) . Mix on low speed for at least 30 seconds to combine.
3. Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
4. Next, add the room temperature eggs one at a time, mixing after each until blended.
5. Add the vanilla extract to the 1 ¼ cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
6. Divide batter evenly between your three prepared (8 inch) pans.
7. Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans. 

Easy Pineapple and Cream Filling

Rather than using our cooked pineapple filling (from our Pina Colada Cake), today we went with a luscious Pineapple and Cream filling.

Nobody would guess how easy this light, no-bake pineapple cream filling is to make! All that you need is a small box of instant vanilla pudding, crushed pineapple, and whipping cream or heavy cream.

To make the Pineapple and Cream filling, we substituted whipping cream or heavy cream for the milk used in the instant pudding recipe. We whipped it with a handheld mixer until smooth and fluffy.

Next, we drained a can of crushed pineapple and folded it into the whipped pudding.

We've used this delicious filling in our Orange Pineapple Cake and Lemon Pineapple Cake as well!

We often refer to these delicious and easy pudding cake fillings as mock mousse or cream fillings.

*Other flavor variations include our easy chocolate mousse, orange cream filling, and also as the filling in our Butterscotch cake.

Pineapple Cake Assembly & Decoration 

Once the cake layers have cooled, it is time to put the Pineapple Cake together!

First, spread a thick layer of the Pineapple & Cream filling onto the first layer of yellow cake. Repeat for the second layer. Top with the third layer.

As you can see in the photo, I didn't pipe a dam of frosting around the edge of the cake, because the filling was nice and thick. You can just leave a bit of space as you approach the edge (to prevent it from escaping when you stack the layers).

Cream Cheese Frosting

We just love cream cheese frosting! It is delicious with this pineapple cake recipe.

After filling my cake layers, I frosted the cake in a thin coat of our classic Cream Cheese Frosting. This is a simple combination of softened cream cheese, butter, vanilla extract, and a pinch of salt.

*Keep in mind that cream cheese frostings are a bit on the softer side. You may need to place your mixing bowl, cake, or piping bag in the refrigerator (or freezer) for a few minutes to thicken the consistency for decorating.

Decorating the Pineapple Cake

After crumb coating this homemade pineapple cake with a thin layer of frosting, we then applied "squiggle piping" around the sides of the cake with a Wilton star tip 21. I started at the top edge of the cake and squiggled my way down, row by row.

Then, I topped the pineapple cake with more pineapple and cream filling.

Recipe FAQs

Does Pineapple Cake need Refrigeration?

Yes, because of the pineapple and cream filling, this pineapple cake recipe should be refrigerated in an airtight container.

However, for best flavor and texture, we recommend removing the cake from the refrigerator a couple of hours before serving. This will allow the cake and frosting time to warm and soften.

What is an alternative to Cream Cheese Frosting in this Recipe?

If you aren't a fan of cream cheese frosting, our classic vanilla buttercream is a great alternative! You could even add a bit of pineapple extract if you'd like.

Why are the Cake Layers Yellow rather than Pineapple Flavored?

Pineapple cake recipes often call for yellow cake layers. However, if you'd like for the cake layers to have pineapple flavor (rather than just the filling), you can add a bit of pineapple extract, or you can use the pineapple cake layers from our Pineapple Coconut Cake and Pineapple Dream Cake recipes.

We have another delicious yellow cake recipes as well, including Yellow Birthday Cake , and also Yellow Velvet Cake! You cannot go wrong with any of these recipes.

Yellow cake is the perfect complement to our thick and flavorful Pineapple & Cream Filling.

How to Make an Easy Pineapple Cake Topper with Candy Coating

As an optional step, we added a little height to our cake by creating a cute little pineapple cake topper form candy coating. Here's how we made it:

Melt Coating: For a super quick pineapple decoration, I melted white candy coating, spooned it into a disposable piping bag (with the tip snipped away) and piped a couple of pineapples with anchors onto a waxed paper lined cookie sheet.

Chill in the freezer for a few minutes until firm, or in the refrigerator for a few additional minutes. I like to make two just in case one breaks! You can use the raised side or flip it over for a smooth pineapple cake topper!

I love to create candy coating toppers for my cakes and cupcakes because the process is so quick and easy! Just melt, pipe, and chill.

Can the Cake Layers be Frozen?

Yes, just as with most of our cakes, (including strawberry cake, almond cake, white cake, and more) these yellow cake layers freeze perfectly.

After cooling the cake layers (until they are warm or room temperature), wrap each layer in plastic wrap followed by aluminum foil. We place each cake layer on foil-wrapped cake cardboards before wrapping for extra support. Freeze teh layers for up to three months.

To thaw, move the wrapped cake layers to the kitchen counter. Thaw the layers, still wrapped, for 30-45 minutes before removing the wrapping. Thaw to desired amount for assembling the cake.

(Some bakers find it easier to assemble the cakes while the layers are still partially frozen, as they are less fragile.)

More Fruity Cakes

Don't miss our collection of favorite Pineapple Cakes! This includes our Pineapple Upside Down Bundt Cake, Hummingbird Cake, Pineapple Coconut Cake, and more! We also have a great Pina Colada Cake that has wonderful pineapple flavor!

Enjoy the Recipe!

Thanks so much for stopping by! Don't miss our full collection of favorite Cake Recipes including more cake recipes from scratch as well as cake mix recipes!

If you are interested in the cake decorating, we have so many great tutorials to help you! You'll find everything from how to make a cake, how to frost a cake, elegant cake designs, birthday cake designs, baby shower cakes, and more!

Pineapple Cake Recipe

BY Melissa and Bebe

This Pineapple Cake Recipe is the best! Moist yellow cake layers with a luscious Pineapple & Cream Filling!

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Course: Dessert

Servings: 15 servings

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Equipment

• ▢
  Wilton Piping Tips Set (These can be purchased individually as well) 
• ▢
  Wilton Disposable Piping Bags- 12 inch
• ▢
  Magic Line Pans- 8 inch

Ingredients

For the Yellow Cake

• ▢ 3 cups cake flour (342g)
• ▢ 2 cups sugar (400g)
• ▢ 2 teaspoons baking powder (8g)
• ▢ ½ teaspoon baking soda (3g)
• ▢ ½ teaspoon salt (3g)
• ▢ 2 sticks unsalted butter, softened (226g)
• ▢ 4 large eggs, room temperature (if in a hurry, place the eggs in a bowl of warm water for five minutes)
• ▢ 1 ¼ cup buttermilk (299g) **if you do not have buttermilk see note below
• ▢ 1 Tablespoon vanilla extract (12g)

FOR THE PINEAPPLE & CREAM FILLING:

• ▢ 1 small box instant vanilla pudding (3.9 oz)
• ▢ 2 cups heavy cream or whipping cream not a whipped topping such as Cool Whip
• ▢ 1 15.25 oz. can crushed pineapple, DRAINED. If you want to add pineapple to the top of the cake, reserve ⅓ cup

FOR THE CREAM CHEESE FROSTING:

• ▢ 2 sticks 1 cup (226 g) unsalted butter, let it sit out approximately 10 minutes. It should feel very cool to the touch.
• ▢ 16 oz cream cheese (total weight 452g), Softened. We used two 8 oz packages, full fat.
• ▢ 2 teaspoons vanilla extract (8g)
• ▢ ½ teaspoon (2g) salt
• ▢ 6 to 6 ½ cups powdered sugar (690g to 747g) Adjust amount to your consistency preferences.)

Instructions

FOR THE YELLOW CAKE

• Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment cut to the size of the pan in the bottom of each.
• Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
• Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
• Add the eggs 1 at a time, mixing until blended. 
• Add the vanilla to the 1 ¼ cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
• Divide batter evenly between your three prepared (8 inch) pans.
• Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans. 

FOR THE PINEAPPLE AND CREAM FILLING:

• Stir together the pudding mix and whipping cream. You are using the whipping cream to make the pudding, rather than milk. The mixture will become very thick.
• We prefer to use a hand mixer to whip the mixture until fluffy (if you do not have a mixer, you can do this with a whisk by hand). Fold in crushed, drained, pineapple until it is a spreadable consistency.

FOR THE CREAM CHEESE FROSTING:

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed and beat until fluffy. Be careful not to overmix.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.

Notes

*No Buttermilk? You can make it yourself. Here's a Buttermilk Substitution: In a measuring cup add 2 Tablespoons white vinegar or lemon juice. Fill the cup with milk to the 1 ¼ cup mark, stir and let sit for 5 minutes. 

Refrigeration:

Because of the filling and frosting, this cake should be refrigerated. However, for best taste and texture, remove the cake from the refrigerator a couple of hours before serving so that the cake has a chance to warm closer to room temperature. (Cakes that contain butter are firmer when cold.)

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