Description

This Pineapple Cream Cake is a light, moist, and tropical-inspired dessert perfect for spring and summer gatherings. Made with crushed pineapple and a soft vanilla sponge, this cake is topped with a fluffy whipped cream frosting, making it a refreshing and delicious treat. Whether you’re looking for a simple homemade cake recipe or a fruity dessert, this cake is sure to impress!

Ingredients

Scale

For the Cake:

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

For the Frosting:

1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a cake pan.
Prepare the batter: In a bowl, mix flour, baking powder, baking soda, and sugar.
Incorporate wet ingredients: Add softened butter, eggs, vanilla extract, and crushed pineapple (with juice). Stir 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. Let cool completely.
Make the whipped cream frosting: Whip heavy cream, powdered sugar, and vanilla extract until fluffy.
Frost & decorate: Spread the whipped cream over the cooled cake and garnish with pineapple slices and piped cream.
Serve & enjoy!

Notes

For extra flavor, add coconut flakes or chopped pecans to the batter.
Swap whipped cream frosting for a cream cheese frosting for a tangy twist.
Store in the refrigerator and serve chilled for a refreshing treat.
This cake pairs perfectly with a tropical fruit salad or a piña colada!