I’ve crafted a super moist, tropical layer cake bursting with pineapple flavor. Soft cake layers are filled with a sweet-tangy pineapple compote and finished with a light pineapple-infused whipped cream frosting. It’s an indulgent yet refreshing dessert that’s surprisingly straightforward to make.

The Best Pineapple Cake

Why You’ll Love This Recipe

I love how every bite has pineapple in three different ways—cake, filling, and frosting. It’s soft, tropical, and easy to make, yet it looks and tastes impressive, perfect for bringing a little sunshine to any gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pineapple Cake:

all‑purpose flour
cornstarch
baking powder
baking soda
salt
granulated sugar
eggs
vegetable oil
canned crushed pineapple
vanilla extract
lemon juice

Pineapple Filling:

canned crushed pineapple
sugar
cornstarch
milk
lemon juice
unsalted butter
optional yellow gel colouring

Pineapple Whipped Cream Frosting:

mascarpone (or cream cheese substitute)
icing (powdered) sugar
vanilla extract
cold whipping cream
more crushed pineapple (well‑drained)

directions

Preheat the oven to 160 °C (fan) or 175 °C (no fan). Grease and line two 20 cm (8‑inch) cake pans.
In a large bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt.
In another bowl, mix sugar, eggs, oil, crushed pineapple with juice, vanilla extract, and lemon juice.
Add dry ingredients to wet and mix just until combined.
Divide the batter evenly between the pans and smooth the tops.
Bake for 30–33 minutes, until a toothpick inserted comes out clean. Let the cakes cool in pans for 20 minutes before transferring to a wire rack.
For the filling, stir crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan over medium heat. Stir constantly until thick. Remove from heat and stir in butter and optional colouring. Let it cool.
For the frosting, whip mascarpone, icing sugar, and vanilla until smooth. Slowly add whipping cream and beat to stiff peaks. Gently fold in the well-drained crushed pineapple.
Level the cake layers if needed. Place the first layer on a serving plate. Optionally pipe a border of frosting around the edge. Spread half the pineapple filling in the center.
Add the second cake layer on top. Frost the top and sides with the whipped cream mixture. Decorate the top with the remaining pineapple filling and pipe additional whipped cream if desired.

Servings and timing

This cake serves about 12 people.

Prep time: 25 minutes
Bake time: 30–33 minutes
Cooling/chilling: about 1 hour
Total time: about 1 hour 55 minutes

Variations

Cheesecake-style frosting: I like swapping mascarpone for cream cheese for a tangier touch.
Fresh fruit: I sometimes use finely chopped fresh pineapple for a firmer texture.
Coconut flair: Adding shredded coconut to the filling or frosting gives a tropical twist.

storage/reheating

I store the assembled cake in the fridge in an airtight container. It stays fresh for up to 5–6 days. The whipped cream holds well, and I find the flavor improves by day two. For best taste, I let it come to room temperature before serving. I don’t recommend reheating—this one’s best served chilled or just slightly warmed.

FAQs

What kind of pineapple works best?

I use canned crushed pineapple in juice, not syrup. It gives just the right sweetness and moisture.

Can I make the cake layers in advance?

Yes, I bake the layers a day ahead and keep them wrapped tightly at room temperature or in the fridge.

How do I make the frosting thicker?

I use cold ingredients and beat the cream to stiff peaks. If it’s still too soft, I chill it for 10–15 minutes before frosting.

Is this cake freezer-friendly?

The baked cake layers freeze beautifully. I wrap them tightly and freeze for up to 3 months. I assemble the cake after thawing.

Can I skip the food coloring?

Absolutely. The yellow gel is optional. I usually leave it out when I want a more natural look.

Conclusion

This pineapple cake is bright, light, and filled with tropical flavor. I love making it for summer parties or just when I want something fruity and fun. The combination of pineapple in the cake, filling, and frosting creates a dessert that’s full of sunshine in every bite. Give it a try—it might just become your go-to fruit cake too.