Pineapple Cream Cake is a light and moist dessert bursting with tropical flavor. Made with crushed pineapple and a soft, buttery sponge, this cake is topped with a fluffy vanilla whipped cream frosting for a perfectly balanced sweetness. Ideal for summer gatherings, birthdays, or an elegant tea-time treat.

Why You’ll Love This Recipe

Tropical & Refreshing – The natural sweetness of pineapple adds a fresh, fruity flavor.
Soft & Moist Texture – Crushed pineapple keeps the cake tender and flavorful.
Easy to Make – Uses simple pantry ingredients and minimal prep time.
Light & Fluffy Frosting – The whipped cream frosting makes it a perfect balance of sweet and airy.
Great for Any Occasion – Perfect for celebrations, picnics, or afternoon desserts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 ½ cups crushed pineapple (with juice)
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ cup sugar
½ cup butter, softened
2 eggs
1 tsp vanilla extract

For the Frosting:

1 cup heavy cream
¼ cup powdered sugar
½ tsp vanilla extract

Directions

Bake the Cake

Preheat the Oven – Set your oven to 350°F (175°C) and grease a cake pan.
Mix Dry Ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, and sugar.
Incorporate Wet Ingredients – Add softened butter, eggs, vanilla extract, and crushed pineapple (with juice). Mix until smooth.
Bake – Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake – Let the cake cool completely before frosting.

Prepare the Frosting

Whip the Cream – In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Frost the Cake – Spread the whipped cream over the cooled cake evenly.
Decorate – Garnish with pineapple slices and piped cream for an elegant touch.

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Coconut Pineapple Cake: Add ½ cup shredded coconut to the batter for extra tropical flavor.
Layered Cake: Split the cake into two layers and add a pineapple compote between them.
Cream Cheese Frosting: Replace whipped cream with a tangy cream cheese frosting.
Nutty Crunch: Sprinkle chopped pecans or toasted almonds on top for added texture.
Caramelized Pineapple Topping: Sauté pineapple slices with brown sugar and butter for a caramelized finish.

Storage/Reheating

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the unfrosted cake for up to 2 months. Thaw in the refrigerator before frosting.
Serving Tip: Serve chilled for a refreshing summer treat or let it sit at room temperature for 10 minutes before serving for a softer texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and use it with any natural juice released.

How do I prevent the cake from becoming too dense?

Avoid overmixing the batter, as it can lead to a denser texture. Mix until just combined.

Can I make this cake without eggs?

Yes, substitute each egg with ¼ cup unsweetened applesauce or a flaxseed egg (1 tbsp flaxseed + 3 tbsp water).

What size cake pan should I use?

A 9-inch round or square cake pan works best for this recipe.

Can I add extra pineapple flavor?

Yes, mix 1 tsp pineapple extract into the batter for a more intense flavor.

Will this frosting hold up in warm weather?

Whipped cream frosting is best served chilled. For stability in warm temperatures, use stabilized whipped cream with gelatin.

Can I make cupcakes instead of a full cake?

Yes, divide the batter into cupcake liners and bake for about 18-22 minutes.

What can I serve with Pineapple Cream Cake?

Pair it with fresh fruit, a scoop of vanilla ice cream, or a tropical cocktail for a complete dessert experience.

How can I make the frosting sweeter?

Increase the powdered sugar to ⅓ cup for a slightly sweeter whipped cream.

Can I use whole wheat flour instead?

Yes, but the cake will have a denser texture. Try using half all-purpose flour and half whole wheat for a balanced result.

Conclusion

Pineapple Cream Cake is a delightfully moist and flavorful dessert that combines tropical pineapple sweetness with a light whipped cream frosting. Easy to make and perfect for any occasion, this cake is sure to impress. Try it today for a refreshing and elegant treat!

Pineapple Cream Cake