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.
What do I need to make a Pineapple Butter Cake?
Let’s start by gathering the ingredients we need to make this OMG delicious cake. In chef speak we call this the Mise en Place which translates into everything in its place. It’s a good idea to start all of your cooking adventures by gathering the ingredients first. Not only does it make the cooking process go more quickly it ensures you have everything you need on hand.
Do I have to use Pineapple to make this butter cake?
No, you don’t. This is a very forgiving cake recipe and can be used with a variety of fruit. These are some of my favorites.
- Apple
- Mango
- Peach
- Blueberries
- Pears
**You don’t have to cook berries or stone fruit for this cake, but any firmer fruits like apples or pears would benefit from sauteing with butter. You can also mix different fruits together if you don’t have enough of any one variety.
The first step in making this cake is to melt the butter for the cake, reserving 6 tablespoons for the cake batter. After melting the butter add the pineapple (fresh, frozen or canned) to the butter and cook over medium heat for 7-10 minutes.
**If you use canned pineapple don’t add the juice from the can, only the pineapple.
While the pineapple and melted butter are cooling you can move onto the next step.
Whip the two eggs and one egg yolk in a large bowl. In a smaller bowl, mix together the flour, salt and baking powder.
Add the 6 tablespoons of reserved melted butter, sugar and vanilla to the bowl and whip together until smooth.
Next, add the pineapple (without any of the butter from the pan) and the flour mixture to the egg mixture and fold together just enough to mix.
Pour the cake batter into a buttered pan. The batter may seem a little loose but trust me as long as you followed my recipe it will turn out great.
Chef Dennis Tip**
Use parchment in the pan before you add the batter. It will be much easier to remove the finished cake from the pan.
Don’t expect this cake to rise very much. There isn’t enough flour vs butter in the cake to get much of a rise. I use standard 9-inch baking pans. An 8-inch cake pan will give you a taller cake.
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 (1/2 cup) 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.
My preferred cake pan for all my baking is the 9-inch Chicago Metallic Professional Grade Cake Pan.
An Off-set Spatula is also one of my favorite kitchen tools for baking. You’ll thank me every time you use it!
If you enjoy delicious desserts you may also like these recipes:
Pineapple Butter Cake
Ingredients
- 4 ounces unsalted butter 1 stick
- 2 cups pineapple chopped
- ⅔ cup all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 2 large whole eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 1 cup granulated sugar
- ½ tsp lemon zest grated
- Confectioners sugar to dust
Instructions
- Preheat oven to 350 F
- Butter a 9” round cake pan (use parchment in the bottom of the pan for easy removal after baking)
- In a large frying pan over low heat, melt the butter, reserve 6 tbs 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
Notes
Nutrition
KenUga says
Absolutely no fail and delicious.Thankyou Chef Dennis
Xina says
Rarely comment on recipes, but this one deserves a rave review. Had a pineapple start to ferment on me, so had to find something quick and easy. The name of this cake featured the two beautiful words “pineapple” and “butter”, so it was a swift decision. Very easy to prepare with no fancy ingredients and, most importantly, absolutely delicious! Am devouring a big piece as I write this. Supposed to be able to freeze this cake, but it’s not going to happen… Isolation = no sharing!
Michelle says
Hi
I’ve not made this yet.
It says all purpose flour.
Please can you advise me is this plain or Self Raising flour??
Many thanks
Michelle
Chef Dennis Littley says
all-purpose flour is regular flour not self-rising.
Robert says
Sounds like a good recipe. I would le to know if I can use frozen pineapple for this recipe?Does the frozen pineapple need to be thawed?
Chef Dennis Littley says
you can use frozen, I would let it thaw before cooking it with the butter
Snow says
DELICIOUS!!!! t’s so rich and buttery!! I made it with fresh pineapple, and it was great. Will make it again!! =)
Lorena says
Can I use rubarb instead of pineapple, if so would I need to cook it? Thanks
Chef Dennis Littley says
You should be able to use rhubarb. I don’t think you need to cook it first and that being said cut 4 tbsp of butter from the recipe since you don’t need it to cook the rhubarb.
Tina says
My entire family loved it. They want me to make it again but I don’t have any pineapple left. Would the recipe work with just pineapple essence? We loved the texture of the cake so I don’t want to look for a newer recipe.
Chef Dennis Littley says
hi Tina, you need the fruit in the cake to and the process involved in making it. I would try another fruit. Apples work really well, as do peaches. But just the essence won’t give you the same cake.
BG says
This cake is DELISH! I made it a couple weeks ago with pineapple and just made it again with some over ripe nectarines. Top with very lightly sweetened fresh whipped cream and heavens gates open up! It’s so delicate and pretty.
I should add that I’m a terrible baker!
Maria says
I have made this cake s couple of times now – I’m sure my last one wasn’t as nice as the others. Does using caster sugar verses granulated sugar make a difference?
Chef Dennis Littley says
Caster sugar is a finer grain and takes up less room than granulated in a measuring cup so you’ll end up using more. That could have been the difference you noticed.
Ivana says
I have tried this recipe a couple of times and the flavor ir great. Nevertheless i dont seem to get a very cakey result – its is much more gooey and sticky. It turns oit sort of bubbly, any tips for this? Thanks
Chef Dennis Littley says
my first thought would be that you’re using too much liquid from the pineapples. Try draining the pineapple before adding it to the batter
Lisa says
What a lovely cake this is! We had leftover grilled pineapple and added blueberries to make the 2 cups of fruit. I used a 9” square pan and I didn’t get much rise at all but the smaller size helped justify a second piece!! 😉
Amy Thompson says
Turned out excellent
Josh says
Hi chef,
I’m trying to follow the recipe with adding coconut milk but it turned out the cake doesn’t stick together, I feel coconut milk destroyed it? And can we use baking soda instead of baking powder?
Chef Dennis Littley says
there is no additional liquid in the cake since there is very little flour. Adding the coconut milk thinned out the batter too much. As for using baking soda instead of baking powder, use 1/4 tsp and add 1/2 tsp of lemon juice.
Linda says
Every time I make this for company, It’s the hit of the dinner. But I only use fresh pineapple. I didn’t have lemons so I used limes. Was still WONDERFUL!!!
Chef Dennis Littley says
I do love this cake, and any citrus you have on hand works! Thanks for the great rating
Janine says
I made with pineapple and it was amazing! I love it. Would bananas work??
Laura says
It was good, but didn’t have a lot of flavor. So I made a pineapple glaze with the left over juice. Brushed that on top, refrigerated the cake, then added the powdered sugar before serving. The glaze definitely added more flavor.
I have a question though: the long instructions state to use baking soda, the condensed instructions say baking powder. I used powder but wanted to see if I used the correct one. Thanks!
Chef Dennis Littley says
Baking powder is the correct ingredient, sorry about that. If the cake lacked flavor, it could’ve been the pineapple. If the pineapple didn’t have a lot of flavor the cake wont.
Patsy says
Thank you soooo very much for sharing this recipe! It is my all time favorite and a huge hit when I bring them in to work! I’ve made it a dozen times already, although I’ve only ever made cupcakes not an actual cake yet. I know it sounds strange but I added some butterscotch rum to the butter and pineapple while sautéing it and its truly amazing! Can you tell me how long the shelf life is? I already saw you post that you can freeze it…
Chef Dennis Littley says
I would think the shelf life should be like most cakes at around a week (if it lasts that long). I love the idea of adding butterscotch rum to the mixture, I bet that adds a wonderful flavor!
Barbara says
This was undoubtedly the best pineapple type cake I have ever had. There was no slushiness about it. It was fruity, refreshing, and nice and firm, yet moist. Are used a Bundt pan and it was perfect and gorgeous. It is a fabulous way to use up leftover pineapple.
Ile says
Within a month…I have made it 3 times, it is delicious !!
Vicky says
I made this tonight. My husband and son loved this. I didn’t have any zest or vanilla but it was tasty without. I cooked it for 30 mins and it came out overdone on top. So I just scraped the top off. Still was lovely with custard. Will reduce cooking time next time 😊
Kim Frampton-Leblanc says
Absolutely delicious, I will definitely be making this again. With the dusting of icing sugar and a strawberry garnish , it was a lovely presentation. Thank you
Betz Dundas says
Super moist and tasty – going to try it with other fruits – Thank you!
MH says
I made some modifications to it: less than 1/2 tsp salt, added coconut flakes, cooked it in a cupcake pan, and topped the with vanilla ice cream). IT TASTED AMAZING!!! My guests loved it 💕
JesSicka says
Awesome, delicious and so easy to make!! I actually saved the butter I sautéed the fresh pineapple in and used it in my cake (then added the remaining X amount of tablespoons of butter to equal 6 for the cake). I’m so glad I did! I also made cream cheese icing for this and wow. Just wow! Everything was AWESOME! Thanks for an amazing, simple, and quite delicious recipe! Will definitely be making this again—in fact, Dad asked for a peach cake next time!
Chef Dennis Littley says
I haven’t made it with peaches yet but I’m drooling the thought of it! Thanks for the great comment and review!
Julie x says
I made this cake using some leftover tinned pineapple and it was quite simply the yummiest cake I’ve ever eaten, and so simple to make, Thank you. I’m quite likely to make it again tonight or tomorrow as i purchased a fresh pineapple to make a sweet & sour dish for dinner and I cannot let the fruit go to waste lol. Thanks for a great recipe x
Victoria says
Can I make this recipe Mini? If so any adjustments or tips?
Chef Dennis Littley says
are you talking about making cupcake sized cakes? If so the only thing you would need to adjust might be the cooking time
Gabriela Estevez says
I love this cake! I don’t know if it happened only to me but my butter got a tiny bit brown and it release some nutty flavors! Amazing! The only thing I did’t have was a lemon for the lemon zest but it still turned out great
Marilyn says
Do the other fruits you mentioned for this cake need to cooked too, such as the blueberries? I used fresh pineapple for the first time making it and it was out of this world delicious.
Chef Dennis Littley says
I wouldn’t saute berries or stone fruit, but any firmer fruits like apples or pears would benefit from sauteing with butter. I’m happy to hear you enjoyed the cake, I just made one and had forgotten how delicious it was!
Heidi says
The recipe calls for 2/3 cup flour and a cup of sugar. Is the flour measurement correct? Seems low.
Chef Dennis Littley says
yes they are, I just made the cake again last week.
Heidi says
How does this recipe work with fresh pineapple?
Chef Dennis Littley says
I usually use fresh pineapple, its great
Kristin says
This was delicious! My oven broke the second day of the stay at home order for coronavirus. We’ve been trying to be creative with our toaster oven. I was looking for a recipe for a pineapple dessert and just happened on this one. It was the right size for one 8″ round which fit in my toaster oven. I have a very picky family and everyone loved it! We had crushed pineapple from a can and it was still amazing. I’m so happy to find this website and now am searching it to try a dinner recipe for tomorrow. Many thanks!
Rox says
Loved this recipe so much, it was gone within 24hrs. Thank you so much for sharing this! I will be making this again very soon – twice the batch size to share with family 🙂
El says
I just made this and my mom and I devoured 3/4 of it!! This is super tasty and I absolutely love it!
joanne taylor says
can i freeze this cake?
Chef Dennis Littley says
Yes you can
Sarah Newhard says
I’ve made this twice before and it was gone in less than a day! Question: any adjustments to be made if I bake it in a springform pan (lined with paper)?
Thank you for sharing such a delicious recipe.
Chef Dennis Littley says
As long as its the same size you’re good to go. Just double-check, I have a 10-inch springform and that would make the cake too thin. Parchment is always a good idea to help get any cake out of a pan.
Sarah says
Thanks for your prompt reply. Fortunately I have an 8” springform.
I really like your website…very informative!
Chef Dennis Littley says
I’m glad you’ve been enjoying my blog Sarah. The 8 inch springform will actually make a nice cake, it will be a little taller than it would in the 9 inch pan. It might require a few more minutes in the oven so keep an eye on it.