Category: Pineapple Cake

This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream!

Ingredients

Pineapple Coconut Cake

• ▢1/2 cup oil (110g)
• ▢1/2 cup sour cream (135g)
• ▢1 1/2 cups granulated sugar (300g)
• ▢3 eggs
• ▢2 teaspoons vanilla extract
• ▢1 teaspoon coconut extract
• ▢1/2 cup coconut milk
• ▢2 teaspoons baking powder
• ▢1 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢2 1/4 cups all purpose flour (295g) fluffed and levelled
• ▢1 cup crushed pineapple with juice
• ▢3/4 cup sweetened, shredded coconut

Pineapple Filling

• ▢1 1/4 cup crushed pineapple with juice
• ▢1/2 cup milk
• ▢1 package vanilla instant pudding mix (102g)

Coconut Cream Cheese Frosting

• ▢1 cup cream cheese room temperature (250g/8oz)
• ▢1/2 cup unsalted butter room temperature
• ▢1 teaspoon vanilla extract
• ▢1 teaspoon coconut extract
• ▢4 cups powdered sugar (480g)
• ▢1 pinch salt

US Customary – Metric

Instructions

Pineapple Coconut Cake

• Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans.
• In a large bowl, whisk together the oil, sour cream and sugar.
• Add eggs, vanilla, coconut extract and coconut milk and whisk until combined. 
• Whisk in baking powder, baking soda and salt until completely combined.
• Stir in flour until just incorporated. Slowly stir in pineapple and coconut.
• Divide between prepared pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
• Let cakes cool in the pan for 20 minutes before removing to a wire rack to cool completely. Assemble or wrap and refrigerate or freeze.

Pineapple Filling

• Stir together crushed pineapple with juice, milk and pudding mix until smooth.
• Set aside until thickened.

Coconut Cream Cheese Frosting

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat on high until smooth.
• Add the vanilla, coconut extract and salt and beat until combined.
• Add the powdered sugar in 3 or 4 batches, beating well after each addition and tasting near the end to ensure the frosting reaches your desired level of sweetness. Add a touch more salt or coconut extract if desired.

Assembly

• Plate on cake layer on a cake plate and spread with half of the pineapple filling, being sure to leave a border around the edge.
• Place another cake layer on top and spread with remaining pineapple filling.
• Top with last cake layer and frost as desired, decorating with remaining frosting and toasted coconut as desired.
• You can serve immediately, but I recommend refrigerating 4-6 hours as it will be easier to slice.

This is a very good cake for Christmas. Do not double this recipe. You don’t need to age this cake.

Nutrition Facts (per serving)

400	Calories
11g	Fat
75g	Carbs
4g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 14 servings

• ¾ cup butter
• 1 cup white sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon almond extract
• 3 cups golden raisins
• ½ cup red candied cherries
• 1 cup candied mixed fruit peel
• 1 (15 ounce) can crushed pineapple with juice

Directions

1. Line an angel food pan with parchment paper and brush with melted butter.
2. Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
3. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.

Nutrition Facts (per serving)

500	Calories
26g	Fat
61g	Carbs
6g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 14 servings

• ½ cup shortening
• 1 cup butter
• 1 ¾ cups white sugar
• 6 eggs
• 3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• ¼ cup milk
• 1 teaspoon vanilla extract
• ¾ cup crushed pineapple with juice
• ¼ cup butter
• 1 ½ cups confectioners’ sugar
• 1 cup crushed pineapple, drained

Directions

1. Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
2. In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
3. Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
4. To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.

This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.

Nutrition Facts (per serving)

649	Calories
34g	Fat
83g	Carbs
6g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 12 servings

Cake:

• ½ cup margarine, softened
• 3 large eggs
• 1 (18.25 ounce) package yellow cake mix
• 1 (20 ounce) can crushed pineapple with juice
• ½ cup chopped pecans

Frosting:

• ½ cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners’ sugar
• ½ cup chopped pecans

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round pans.
2. Cream margarine in a large bowl until smooth. Blend in eggs. Add cake mix and pineapple with juice; mix until smooth. Stir in pecans. Pour batter into the prepared pans.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool cakes in pans on wire racks for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto cooling racks. Let cool completely, about 1 hour.
4. To make frosting: Beat margarine and cream cheese in a medium bowl until smooth. Gradually blend in the confectioners’ sugar. Mix in pecans.
5. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

Try this super moist pineapple cake recipe for your next potluck dinner.

Nutrition Facts (per serving)

181	Calories
7g	Fat
29g	Carbs
2g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 24 servings

• 2 cups all-purpose flour
• 2 cups white sugar, divided
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 (20 ounce) can crushed pineapple with juice
• 2 large eggs, beaten
• ¾ cup butter
• ½ cup evaporated milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan.
2. Mix flour, 1 1/2 cups sugar, baking soda, and salt together in a mixing bowl. Stir in undrained pineapple and eggs until well combined. Pour batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
4. Meanwhile, combine butter, evaporated milk, remaining 1/2 cup sugar, and vanilla in a saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.
5. Remove cake from the oven and set on a wire rack.
6. Pour butter mixture over warm cake. Let cool for 30 minutes before serving.