Pineapple Summer Cake
Brighten up your summertime gatherings with this irresistibly moist and flavorful Pineapple Summer Cake! Bursting with juicy chunks of pineapple and a hint of vanilla, this easy-to-make dessert is a tropical delight that’s perfect for warm weather. The recipe combines pantry staples like all-purpose flour and sugar with the tangy sweetness of fresh or canned pineapple, while a luscious dollop of whipped cream adds an airy finish. Baking this pineapple cake is a breeze, taking just 15 minutes of prep and 35 minutes in the oven. Ideal for parties or casual backyard barbecues, the Pineapple Summer Cake can be garnished with fresh mint leaves for a presentation that’s as refreshing as it is delicious. Whether served slightly warm or chilled, each slice of this tropical dessert is pure bliss!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 cups pineapple chunks (canned or fresh)
- 0.5 cups pineapple juice (reserved from canned pineapples or fresh)
- 0.5 cups unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 6 leaves fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Cut the pineapple chunks into smaller bite-sized pieces if necessary. Reserve 1/4 cup of pineapple chunks for topping, and set aside.
In a medium bowl, combine the pineapple juice, melted butter, eggs, and vanilla extract. Whisk until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined, being careful not to overmix.
Fold in the pineapple chunks (except for the reserved 1/4 cup) to distribute them evenly throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Scatter the reserved pineapple chunks across the top for a decorative touch.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the whipped cream topping. In a chilled mixing bowl, whisk the heavy cream and powdered sugar until soft peaks form. Cover and refrigerate until ready to serve.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Serve slices of the Pineapple Summer Cake with a generous dollop of whipped cream and garnish with fresh mint leaves if desired.
Enjoy this refreshing dessert on a warm summer day!
Nutrition Facts
Calories |
3763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 567.6 g | 206% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 360.5 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 210 mg | 16% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1171 mg | 25% | |
*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.
