Pineapple Cream Cake: the Recipe for a Moist, Easy and Delicious Cake Ready in No-Time!

Pineapple Cream Cake is a very soft, moist, fruity and irresistible dessert, ideal to enjoy as a tasty snack or to serve as a delicious dessert at the end of a meal. It's also incredibly good to have for breakfast, with a cup of milk or tea. Its most famous version is probably the Upside Down Cake, but today we offer you our easy recipe for a cake with cream and pineapple, tall, soft and with a delicate fruity aftertaste.

It is prepared with a few simple ingredients: eggs, butter, sugar, vegetable oil and chopped caramelized pineapple; in a matter of minutes, you will obtain a homogeneous mixture, the ideal consistency to ensure that the pineapple cubes do not sink during cooking. Simply prepare the cake batter, the cream and caramelize the pineapple, then pour the cake batter into a baking pan, top with the cream and then delicately put the cubed pineapple on top and bake the cake in the oven for about 40 minutes, testing with a toothpick to make sure it's ready.

What is Pineapple Cream Cake?

Pineapple desserts have a rich history both in the USA and around the world. In the early 20th century, canned pineapple became widely available, revolutionizing dessert recipes. Pineapple upside-down cake, a classic American dessert, became popular in the 1920s following a recipe contest sponsored by a canned pineapple company. Globally, pineapple has been used in a variety of sweet dishes, from tropical fruit salads in Hawaii to intricate tarts in France, celebrating the fruit's vibrant flavor and versatility. This Pineapple Cream Cake is a delightful creation that combines a moist, flavorful batter with a rich, creamy layer and caramelized pineapple chunks. The result is a delectable treat that perfectly balances the rich creaminess and the tropical sweetness of pineapples.

Tips for the Best Pineapple Cream Cake

• Accurately measure all your ingredients. Baking is a science, and precise measurements are crucial to achieving the perfect cake consistency.
• Bring your eggs, milk, and butter to room temperature before mixing. This helps the ingredients combine more smoothly and evenly, resulting in a better texture.
• Preheat your oven and ensure it's at the correct temperature before baking. An oven thermometer can help verify accuracy. Avoid opening the oven door frequently to maintain a consistent temperature.
• Position your cake pan in the center of the oven to ensure even baking. This prevents the top from browning too quickly while the inside remains undercooked.
• Allow the cake to cool completely before removing it from the pan. This helps the cake set and reduces the risk of it breaking apart.

Is it Better to Use Fresh or Canned Pineapple for This Recipe?

For this recipe, using fresh pineapple is best as it provides a more vibrant and natural flavor. Fresh pineapple also caramelizes better, adding a richer, deeper sweetness to the cake. However, if fresh pineapple is unavailable, canned pineapple can be a suitable alternative, just ensure it's well-drained to avoid excess moisture in the cake.

How Do I Make Sure The Cake is Ready?

To ensure the cake is ready, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. Additionally, the edges should pull slightly away from the pan, and the top should be golden brown and spring back when lightly pressed. Avoid overbaking to keep the cake moist and tender.

Can I Make This Recipe Ahead of Time?

Yes! If stored in the fridge, you can make this cake even 1 week before the serving time.

Can I Use Pineapple Juice Instead of Orange Juice?

Yes, you can substitute orange juice with pineapple juice in the batter. This substitution will enhance the pineapple flavor in the cake, complementing the caramelized pineapple chunks. The acidity and moisture content in pineapple juice are similar to orange juice, so it won't alter the cake's texture or baking process.

More Pineapple Recipes You Can't Miss Out On!

Classic Upside-Down Pineapple Cake

Mini Pineapple Cakes

Pineapple Ice Cream Slices

Coconut Pineapple Yogurt Cheesecake

How to Store Pineapple Cream Cake

Pineapple Cream Cake can be stored at room temperature for up to 2 days. If you refrigerate it, in an airtight container, the cake will last for up to a week. For longer storage, instead, you can also freeze the cake for up to three months, wrapped in plastic wrap and aluminum foil. When ready to serve, bring it to room temperature for the best texture and flavor.

How to Make Pineapple Cream Cake

In a small saucepan combine the egg, the cornstarch and the sugar to blend them all together.

Add the milk and whisk, then let cook for about 10 minutes.

Add the butter, keep on whisking until it's fully mixed and then let cool down completely.

For the pineapples, melt some butter in a skilled, and add the sugar and the pineapple chunks. Cook for 5 minutes or until caramelized. Preheat the oven to 350°F (180°C).

Whisk the eggs with sugar and vegetable oil.

Add the milk and the orange juice.

Finally, sift and mix in the flour and the baking powder. Mix to combine them until no lumps are left.

Line a 7 inches cake pan with parchment paper and lightly grease it, then pour the batter inside of this prepared pan.

Top with the prepared cream, spreading it with a piping bag.

Then, carefully add the caramelized pineapple chunks. Bake for 40-50 minutes.

Let the cake cool down completely before removing from the pan and dusting with powdered sugar.

Serve and enjoy!