Description
Scrumptious pineapple layer cake with whipped cream frosting brings tropical paradise to dessert tables. Sweet pineapple layers and silky cream create a dreamy centerpiece that promises delightful moments of pure indulgence.
Ingredients
Scale
Cake Ingredients:
- 2 1/2 cups (315 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (300 grams) sugar
- 4 large eggs
- 16 ounces (454 grams) crushed pineapple (with juice)
- 1 teaspoon vanilla extract
Fat and Oil Ingredients:
- 3/4 cup (170 grams) unsalted butter (room temperature)
- 1/4 cup (60 milliliters) vegetable oil
Filling and Frosting Ingredients:
- 1/3 cup (67 grams) sugar
- 1 1/2 tablespoons cornstarch
- 8 ounces (227 grams) crushed pineapple (with juice)
- 2 tablespoons water
- 3 1/2 cups (840 milliliters) heavy whipping cream (cold)
- 1 1/2 cups (180 grams) powdered sugar
- 1 tablespoon vanilla extract
- Dried pineapple slices for decoration
Instructions
- Preheat oven to 350°F and prepare three 9-inch cake pans with parchment paper and light grease.
- Sift flour, baking powder, and salt together in a medium bowl to eliminate potential lumps and ensure smooth cake texture.
- Cream butter, vegetable oil, and granulated sugar in a large mixer until light and fluffy, approximately 3-4 minutes.
- Incorporate eggs one at a time, mixing thoroughly after each addition to create a uniform batter consistency.
- Gently fold crushed pineapple into the wet mixture, ensuring even distribution throughout the batter.
- Gradually add dry ingredient mixture to wet ingredients, alternating with small amounts, mixing until just combined to prevent overmixing.
- Distribute batter evenly among prepared cake pans, smoothing tops with a spatula for uniform layers.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, then remove and cool completely on wire racks.
- For pineapple filling, combine sugar, cornstarch, pineapple juice, and water in a saucepan, cooking over medium heat until mixture thickens and becomes translucent.
- Refrigerate filling for at least 1 hour to achieve proper consistency and enhance flavor melding.
- Prepare whipped cream frosting by whipping heavy cream with powdered sugar and vanilla extract until stiff, stable peaks form.
- Once cakes are completely cooled, layer with chilled pineapple filling between each cake layer.
- Frost entire cake with whipped cream, creating smooth sides and top.
- Decorate with additional whipped cream piped swirls and garnish with dried pineapple slices for an elegant presentation.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and better cake texture.
- Drain pineapple thoroughly to prevent excess moisture from making the cake soggy or dense.
- Gently fold pineapple into batter to maintain cake’s light and fluffy consistency.
- Consider toasting coconut flakes for added crunch and deeper flavor when decorating the cake’s exterior.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 357 kcal
- Sugar: 39 g
- Sodium: 182 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1.2 g
- Protein: 4.8 g
- Cholesterol: 87 mg