Pineapple Layer Cake
Indulge in the tropical flavors of this Pineapple Layer Cake, a vibrant and moist dessert that's perfect for any celebration. This cake is made with tender layers infused with crushed pineapple and a hint of buttermilk, delivering a delightful balance of sweetness and tang. Topped with a luxuriously creamy cream cheese frosting and optionally garnished with fresh pineapple slices, this show-stopping treat is as beautiful as it is delicious. With minimal prep time and a bake time under 30 minutes, this homemade pineapple cake is an easy yet impressive way to bring a taste of the tropics to your table. Perfect for summer gatherings, birthdays, or simply as a luscious sweet treat, this pineapple cake will quickly become a household favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Crushed pineapple in juice, drained (reserve juice)
- 0.5 cup Buttermilk
- 3 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- N/A Fresh pineapple slices (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the drained crushed pineapple gently with a spatula until evenly distributed in the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes cool, prepare the frosting by beating the cream cheese and butter together in a mixing bowl until smooth and creamy.
Add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Mix in the vanilla extract.
Once the cakes are completely cool, place the first cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Garnish with fresh pineapple slices, if desired, and chill the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 72.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
