Bake This Easy & Moist Pineapple Cake in No Time
Whether you're looking for a simple dessert to brighten your day or want to impress your family with a fresh and fruity cake, pineapple cake has you covered. The ingredients are all kitchen staples (plus some canned pineapple), and it comes together in under an hour. The fluffy texture of the cake combined with the tropical sweetness of pineapple and the light, creamy frosting makes this a go-to recipe for birthdays, gatherings, or just because!
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil (canola or sunflower oil works well)
- 3 large eggs (room temperature)
- 1 ½ cup crushed pineapple (canned, in juice – do not drain)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream (cold)
- ½ cups mascarpone cheese (cold)
- 1/2 cup powdered sugar
- ½ cups crushed pineapple (well-drained)
- 1 teaspoon vanilla extract
- Prepare the Oven and Cake Pans
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking. Set aside.
- Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, and salt. This step helps keep the cake light and ensures the leavening agents are evenly distributed. Set the dry mixture aside.
- Combine the Wet Ingredients
In another large bowl, whisk together the sugar, vegetable oil, and eggs until smooth and well-blended. Add the vanilla extract, lemon juice, and the undrained crushed pineapple. Stir until everything is fully combined.
- Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense. You want a smooth, pourable batter.
- Bake the Cake
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely.
- Make the Pineapple Frosting
While the cake is cooling, whip up your frosting. In a large bowl, combine the cold mascarpone cheese, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip on low speed until the ingredients are just combined. Slowly pour in the cold heavy cream, increasing the speed to medium-high, and whip until stiff peaks form.
Gently fold in the well-drained crushed pineapple to the whipped cream mixture. Be careful not to overmix, as you want the frosting to stay light and fluffy.
- Frost the Cake
Once the cakes are completely cool, you can start assembling. Place one layer of cake on a serving plate and spread a generous amount of pineapple frosting on top. Add the second cake layer and frost the top and sides of the cake evenly with the remaining frosting.
- Chill and Serve
For the best texture and flavor, chill the cake in the fridge for at least 1 hour before serving. This helps set the frosting and enhances the pineapple flavor. When ready, slice and enjoy your delicious, moist pineapple cake!
- For the frosting, make sure to drain the crushed pineapple really well. Excess juice can make the frosting runny.
- If you don’t have mascarpone, you can use cream cheese, but the texture might be a bit firmer.
- If you prefer a 9x13-inch cake instead of a layer cake, bake the batter in one pan for around 35-40 minutes, then frost once cooled.
Have Fun Baking!