Super Juicy Pineapple Cake

If you love tropical flavors, this cake is about to become your new favorite. It features layers of tender, moist sponge cake packed with a luscious, sweet pineapple filling, and topped with a clouds-of-cream whipped frosting.

Prep time: 30 mins | Bake time: 25 mins | Servings: 10-12

Ingredients

For the Cake Layers:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 cup buttermilk

For the Juicy Pineapple Filling:

• 2 cans (20 oz each) crushed pineapple, with juice

• ½ cup granulated sugar

• 3 tbsp cornstarch

• 1 tbsp lemon juice

For the Whipped Cream Frosting & Topping:

• 2 cups heavy whipping cream, cold

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 can pineapple rings (drained) for decoration

• ½ cup sliced almonds, toasted

• Fresh mint leaves

• Maraschino cherries (optional)

Instructions

1. Bake the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, cream the softened butter and granulated sugar together using a mixer until light and fluffy (about 3-4 minutes).

4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.

6. Divide the batter evenly between your prepared pans and bake for 23–25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.

2. Make the Pineapple Filling

1. In a saucepan, combine the crushed pineapple (with its juice), sugar, cornstarch, and lemon juice.

2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens into a jam-like consistency.

3. Remove from heat and let it cool completely before assembling the cake.

3. Whip the Cream

1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

4. Assemble and Decorate

1. Place your first cooled cake layer on a serving plate.

2. Spread half of the cooled pineapple filling over the cake layer. Top with a generous layer of the whipped cream.

3. Place the second cake layer on top. Spread the remaining pineapple filling over it, followed by the rest of the whipped cream, smoothing it out roughly to create a beautiful texture.

4. Garnish the top with pineapple rings, a scattering of toasted sliced almonds, fresh mint leaves, and a cherry in the center of your serving slices.

5. Chill for at least 2 hours before slicing so the juices soak into the sponge beautifully!