This super moist and buttery pineapple cake is sure to make your family and friends very happy. Once you see how easy it is to create this delicious cake you'll be making it all the time!
How to make a sinfully delicious and rich Pineapple Butter Cake
One of my go-to cakes for the fall is an Italian apple cake so I thought I would adapt the recipe and turn it into a Pineapple Butter Cake. This cake is basically a very light butter cake batter that surrounds the tasty morsels of pineapple sautéed in butter…….sigh. In this case Butter = Love!
I think that’s actually in the foodie dictionary somewhere (well it should be if it’s not!)
My wife loves pineapple, but like anything else, she only eats a little bit of it, and then I’m stuck with what’s ever left…..sigh. That’s why our neighbors greet me drooling when I knock on their doors, they know it’s time for dessert! But with fresh cut pineapple I feel a little strange walking it over, so I decided to make a cake with what I had left.
I had made a pineapple upside down cake earlier in the year, and we all know you can’t repost something quite that soon, even if it was delicious!
My neighbors even know how it works now, I was greeted last week with that chocolate cake was incredible, but you probably won’t make it again will you….lol….we must move forward, new recipes, new posts, new frontiers!
Well sometimes we just change things up a bit, but it is rare that I make anything twice in the dessert arena (although my Tiramisu has just moved to the front of the list!).
This cake is easy to make and is sure to please your family or guests if my wife liked coconut I may have added some a little coconut to the batter! Can anyone say Pina Colada? Tropical beaches, boat drinks, a little Jimmy Buffet on the radio….sigh, it just doesn’t get better than that!!! But there I go again getting off topic…….let’s get back to the pineapple cake. I hope you enjoy it.
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This super moist and buttery pineapple cake is sure to make your family and friends very happy. Once you see how easy it is to create this delicious cake you'll be making it all the time!
- 1/2 cup unsalted butter
- 2 cups pineapple chopped
- 2/3 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large whole eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/2 tsp lemon zest grated
- Confectioners sugar to dust
Preheat oven to 350 F
- Butter a 9” round cake pan
In a large frying pan over low heat, melt the butter, reserve 6 tbs (90 g) for later. Add the pineapple and cook for about 10 minutes. **do not use any of the juice from the pan only the pineapple
- In a small bowl mix together flour, salt and baking powder.
- In a large bowl beat the whole eggs and egg yolks until blended.
- Add the reserved melted butter, sugar, vanilla and lemon zest.
- Stir in flour and pineapple.
- Spoon into prepared pan, smoothing the top.
- Bake until cake is browned, 30-35 minutes.
- Transfer to a wire rack to cool in pan for 5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
- Before serving
- Dust with confectioners sugar
tanya says
June 21, 2019 at 2:56 pmI made this cake 4 times now and love it every time. I am not a baker at all, I am great cook but sweets I never do so I do this for my boyfriend and he loves eating it, thank you for such a delicious receipt.
Christine says
June 20, 2019 at 3:32 amCan this be frozen
Chef Dennis Littley says
June 20, 2019 at 8:45 amit should be able to be frozen, although I’ve never tried it.
Christina Eagles says
June 9, 2019 at 8:17 amTotally delicious! I am a home baker in the UK so always looking for inspiration and this cake did not disappoint.
I amended the method and recipe slightly after reading the previous reviews which were very helpful. I added the eggs and sugar (reduced sugar to 150g as per Leslie’s suggestion) into my Kitchenaid mixer and whisked on high until ribbon like. Added the dry ingredients, lemon zest, pineapple as per Chef Dennis instructions. I also went down a size on my tin to 8” and my cake came out well risen and delicious.
Thank you Dennis, this is simply a lovely yummy cake and will now be added to my regular baking days 🙂
Paulann Comins says
May 17, 2019 at 7:20 pmThis cake was EASY to make and DELICIOUS! I didn’t have lemon zest, so I used plain old lemon juice. I also used a little non stick spray, so no sticking. I finished it off with a lemon glaze. Loved this recipe!
Tristan says
May 16, 2019 at 9:28 pmHello! I’m about to try this recipe but I have a question is it 2 cups of pineapple, chopped or 2 cups of chopped pineapple? Thanks!
Chef Dennis Littley says
May 17, 2019 at 9:38 am2 cups chopped pineapple.
Resa says
May 13, 2019 at 10:28 pmAbsolutely wonderful cake – dense and buttery! Also, this cake whips up very quickly. Followed the recipe exactly and it is delicious!! Thank you!
Lilly Padilla says
May 13, 2019 at 2:56 amI am from Costa Rica and I bought three pineapples for 2 bucks. I was looking for a cake recipe and I found this one, I read the reviews and I even doubled the recipe. What a great cake! Next time I will put a cheese cream frosting to make better! Thank you for sharing it!
Trish Curlee says
May 5, 2019 at 4:52 pmAbsolutely delicious! And easy to make. This is the only recipe I’ll use from now on. I used fresh pineapple.
Chef Dennis Littley says
May 5, 2019 at 5:23 pmI’m happy to hear you enjoyed my pineapple cake!
Leslie says
April 24, 2019 at 5:06 amWhat a wonderful little recipe. Used fresh pineapple which I carmelized in 1 tablespoon of the butter. The only other thing was I cut the sugar to 3/4 cup as 1 cup seemed a lot for the balance of the ingredients. It is a shallow cake in height but oh so good. Thank you!
Shelley Green says
April 24, 2019 at 7:18 pmThis is a great go to dessert in a hurry, and I usually have all the ingredients on hand. . Like another reviewer, I cook the pineapple on high heat and caramelize it. When the cake is done, I add some booze to the leftover pineapple juices in the pan, cook it down, poke some toothpicks in the cake and pour the glaze over.
K says
April 19, 2019 at 11:21 amIs this recipe using fresh pineapple or canned?
Chef Dennis Littley says
April 19, 2019 at 1:36 pmI used fresh but you can use either.
Evelyn Charter says
April 9, 2019 at 11:31 pmI just made this and it is delicious! I make a pineapple up-side down cake in a cast iron frying pan but this was just as good and so much easier. Like someone else commented mine didn’t raise as much but the taste made up for that. Thank you, excellent recipe.
Anne says
April 9, 2019 at 7:43 pmI also had difficulty removing it from the pan! Beautiful cake though.
Linda Ghig says
April 6, 2019 at 2:12 pmFantastic cake!!!!!
Thank you.
Chef Dennis Littley says
April 6, 2019 at 8:23 pmyou’re welcome!
Jayne Rossetti says
April 3, 2019 at 10:54 amThe cake was amazing. I did have a problem removing it from the pan and will use buttered parchment next time.
Lydia says
March 30, 2019 at 4:38 pmI just put the mixture in the oven. I didn’t have lemon zest, so I used orange zest. I’m crossing my fingers.
Chef Dennis Littley says
March 31, 2019 at 4:22 pmIt should have come out fine without the zest, its just a little added flavor
Franci says
March 25, 2019 at 7:15 pmLooks delicious! Would I need to store this at room temperature or in the fridge?
Chef Dennis Littley says
March 26, 2019 at 8:06 amIt can go either way. If its going to last more than 3 days I would refrigerate it. But room temp and covered is alright for a few days.
Trish says
April 5, 2019 at 11:11 pmI made cupcakes with this recipe. They taste delicious! I also poured some captain Morgan spiced rum in with the pineapples while cooking them. Only a little and i burned the alcohol off. My only trouble was they didn’t seem to rise very much. Do you think it was the rum? Or maybe i didn’t squeeze enough juice from the pineapples before adding it to the batter?
Chef Dennis Littley says
April 6, 2019 at 8:24 pmI don’t think it was the rum and that sounds like a delightful addition! You may have left too much of the liquid from the pineapple. Also, this cake doesn’t rise a lot, its fairly dense.