Description
This super moist pineapple cake features soft pineapple cake layers filled with a luscious pineapple filling and topped with stabilized pineapple whipped cream frosting. Easy to make yet impressively delicious, it's perfect for any occasion and combines tropical flavors with a light, creamy finish.
Ingredients
Cake
- 2¼ cups (270 g) plain all-purpose flour
- ¼ cup (25 g) cornstarch (cornflour)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups (250 g) white granulated sugar
- 3 large eggs (room temperature, size 7)
- ¾ cup (160 g) unflavoured vegetable oil (canola oil recommended)
- 2½ cups (566 g) canned crushed pineapple in pineapple juice (not syrup)
- 1 tsp vanilla essence/extract
- 1½ tbsp (20 g) fresh lemon juice
Pineapple Cake Filling
- ¾ cup (170 g) canned crushed pineapple in pineapple juice (not syrup)
- ¼ cup (50 g) white granulated sugar
- ¼ cup (25 g) cornstarch
- ¾ cup (175 g) full fat milk
- 1 tbsp (15 g) fresh lemon juice
- ¼ cup (56 g) unsalted butter (cold, cut into cubes)
- 1 drop yellow gel food colour (optional)
Pineapple Whipped Cream Frosting
- 1 cup (225 g) mascarpone (cold)
- ½ cup (55 g) icing sugar (powdered/confectioners sugar)
- 1 tsp vanilla essence/extract
- 1½ cups (335 g) whipping cream (cold, minimum 34% fat)
- ½ cup (112 g) canned crushed pineapple (excess juice removed)
Instructions
- Preheat and Prep Cake Pans: Preheat oven to 160 °C (320°F) with fan on. Grease two 8-inch cake tins and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: Sift together flour, cornstarch, baking powder, baking soda, and salt. Whisk lightly to combine and set aside.
- Combine Wet Ingredients: In a large bowl, whisk together sugar, eggs, oil, crushed pineapple, vanilla, and lemon juice until smooth and lump-free.
- Combine Wet and Dry: Fold the dry ingredients gently into the wet ingredients using a spatula until just combined, avoiding overmixing.
- Bake Cake Layers: Divide the batter evenly into the prepared cake tins. Tap tins lightly on the counter to release bubbles. Bake for 30-33 minutes, or until a toothpick inserted comes out clean.
- Cool Cake Layers: Let cakes cool in tins for 20 minutes, then transfer to wire racks to cool completely before frosting.
- Make Pineapple Filling: In a saucepan, combine crushed pineapple, sugar, cornstarch, milk, and lemon juice. Cook over medium heat, stirring continuously until thickened. Remove from heat, stir in butter and optional yellow gel food colouring. Cool completely.
- Prepare Whipped Cream Frosting: With cold mascarpone and whipping cream, beat mascarpone, icing sugar, and vanilla on low then on medium-high speed until combined. Gradually add whipping cream, whipping on medium-high to stiff peaks—do not overwhip. Fold in crushed pineapple gently.
- Trim and Level Cakes (Optional): Remove caramelized edges and level domed tops for even stacking.
- Assemble Cake: Place first cake layer on stand, spread a generous layer of pineapple whipped cream frosting. Pipe a border around the edge to hold filling.
- Add Filling: Fill the center with half the pineapple filling. Place second cake layer on top.
- Frost Cake: Cover top and sides with remaining frosting, smoothing with a cake scraper if desired.
- Decorate Top: Pipe decorative border around top edges and fill center with remaining pineapple filling to finish.
Notes
- Use gram measurements for exactness, cup measurements are estimates.
- Ensure canned pineapple is in juice, not syrup for better flavor and texture.
- If your oven lacks a fan, increase temperature to 175 °C (350 °F) and adjust baking time slightly, monitoring closely.
- Yellow gel food colouring is optional and only used to enhance the color of the filling.
- Remove excess pineapple juice from frosting pineapple to prevent runny cream.
- If mascarpone is unavailable, substitute with cream cheese for a similar texture.
- Use room temperature eggs for better mixing and cake texture.
- Do not overmix the batter to keep cake light and moist.
