easy pineapple cake

Incredibly Easy Pineapple Cake made with just 3 ingredients - angel food cake mix, crushed pineapple, and vanilla - then baked until golden around the edges with a lovely light and cloud-like texture. It&#039;s a delicious and effortless tropical summer dessert.

3 Ingredient Pineapple Cake

pineapple (, undrained)

vanilla

Preheat oven to 350 degrees F. Coat a 9x13 baking pan with nonstick spray.

Add all the ingredients to a mixing bowl and combine until incorporated and smooth -  don&#39;t over mix or whip.

Pour batter into prepared pan in an even layer.

Bake for about 30 minutes or until slightly golden and a tester comes out clean.

Let cool completely, then cut into squares. Top with piped whipped cream or lightly dust with powdered sugar, if desired.OPTIONAL coconut flakes. Feel free to stir 3/4 of a cup of sweetened coconut flakes into the batter. Coconut and pineapple love one another!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1687801224/mly9koszuvzlp8gf3stf.mp4

Incredibly easy Pineapple Cake made with just 3 ingredients - angel food cake mix, crushed pineapple, and vanilla (coconut flakes are optional) - then baked until golden around the edges with a lovely light and cloud-like texture. It's a delicious and effortless tropical summer dessert.

This super moist pineapple cake recipe is the best I&#39;ve ever had (and I don&#39;t use the word &#39;best&#39; lightly)! It&#39;s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped cream. It may sound fancy and complex, but trust me when I say that each element of this cake is SO EASY to make!

The Best Pineapple Cake

flour (plain, all purpose flour)

cornstarch (also known as cornflour in some countries)

tsp baking powder

½ tsp baking soda

salt

white granulated sugar

eggs

unflavoured vegetable oil (I use canola oil)

pineapple

vanilla essence/extract

lemon juice

cornstarch

milk (full fat)

unsalted butter

drop yellow gel food colour (OPTIONAL (see note 4).)

sugar

whipping cream (cold, minimum fat percentage of 34%)

Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don&#39;t have a fan function) and grease two 8 inch cake tins (I use my homemade cake release). Also line the bottom as this cake is prone to sticking to the bottom of the cake tin.

Sift together the flour, cornstarch, baking powder, baking soda and salt. Using a whisk or fork, mix until well combined. Set aside for now.

In a large bowl combine the white sugar, eggs, vegetable oil, crushed pineapple, vanilla and lemon juice. Using a whisk, mix until well combined and no lumps remain.

Add the dry ingredients into the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.

Evenly distribute the batter into the two cake tins. Drop the cake tins lighly on the counter to remove any large air bubbles and bake for 30-33 minutes or until a toothpick comes out clean.

Once baked, allow them to cool in the cake tins for about 20 minutes, and then turn them out onto a wire rack to completely cool before frosting.

Pineapple Cake

While the cake is baking, make the pineapple filling. In a saucepan combine crushed pineapple, white sugar, cornstarch, milk and lemon juice. Mix everything well and then place it over a medium heat, continously mixing until it becomes thick in consistency. It may look like the filling is curdling as it&#39;s heating up, but don&#39;t worry it will come together once the cornstarch is activated.

Once thick, take it off the heat immediately and add in the butter and gel colour (if you&#39;re using it). Stir until the butter is completely melted and incorporated. Transfer to a bowl and set aside to cool.

Pineapple Cake Filling

Prepare the whipped cream once everything is cool and the cake is ready to assemble. Before beginning, your mascarpone and whipped cream should be cold.

In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined. If using a stand mixer use the whisk attachment.

Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don&#39;t want to overwhip the cream.

To finish, add in the crushed pineapple, and using a spatula, gently fold it in until just combined. The frosting is now ready to use.

Pineapple Whipped Cream Frosting

OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. Also level the tops if the cake layers have a slight dome.

Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in the pineapple filling. Fill the middle with half of the pineapple filling.

Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides.

For the top, pipe a decorative border around the top edges (I like to use a 1A piping tip - see video for demonstration) and then fill the middle with the remaining pineapple filling. Enjoy!

Assembly

https://www.youtube.com/watch?v=6eu4Dq0_yJs

RECIPE: https://cakesbymk.com/recipe/the-best-pineapple-cake/
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This super moist pineapple cake recipe is the best I’ve ever had (and I don’t use the word ‘best’ lightly)! It’s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped cream frosting. It may sound fancy and complex, but trust me when I say that each element of this cake is SO EASY to make!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Pineapple Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢1¼ cups (250 g) white granulated sugar
▢3 large eggs - room temperature. I use size 7 eggs
▢¾ cup (160 g) unflavoured vegetable oil - I use canola oil
▢2½ cups (566 g) canned crushed pineapple - in pineapple juice (not syrup). 20 oz can in the US.
▢1 tsp vanilla essence/extract
▢1½ tbsp (20 g) fresh lemon juice

Pineapple Cake Filling
▢¾ cup canned crushed pineapple - in pineapple juice (not syrup).
▢¼ cup (50 g) white granulated sugar
▢¼ cup (25 g) cornstarch
▢¾ cup (175 g) milk - full fat
▢1 tbsp (15 g) fresh lemon juice
▢¼ cup (56 g) unsalted butter - cold and cut into cubes.
▢1 drop yellow gel food colour - OPTIONAL (see note 4 on blog post).

Pineapple Whipped Cream Frosting
▢1 cup (225 g) mascarpone - cold. See note 1 on blog post if you don't want to use mascarpone.
▢½ cup (55 g) icing sugar - also known as powdered sugar or confectioners sugar
▢1 tsp vanilla essence/extract
▢1½ cups (335 g) whipping cream - cold, minimum fat percentage of 34%
▢½ cup (112 g) canned crushed pineapple - with the excess pineapple juice removed (see note 2 on blog post).

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Thanks for watching!

This super moist PINEAPPLE CAKE recipe is the BEST I've ever tried!

With its golden caramelized pineapple rings and bright maraschino cherries, Pineapple Upside Down Cake is both festive and insanely easy to make.

Pineapple Upside Down Cake

yellow cake mix

butter

brown sugar

pineapple rings

maraschino cherries

Preheat your oven to 350°F.

Prepare the pan by pouring half of the melted butter into it. Use a brush to spread the butter evenly across the bottom and up the sides of the pan to prevent sticking.

Sprinkle the brown sugar over the melted butter and mix with the brush to distribute it evenly.

Arrange the pineapple rings on the bottom of the pan and place a cherry in the center of each ring.

In a mixing bowl, combine the cake mix, eggs, crushed pineapple, and the remaining melted butter. Beat with a hand mixer on medium for 1 minute, then scrape the sides and mix on high for an additional minute.

Pour the batter evenly over the prepared pan.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool on a wire rack for at least 15 minutes.

Carefully turn the cake out onto a serving platter and enjoy either warm or at room temperature!

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