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 felt a little strange walking it over, so I decided to make a cake with what I had left.
Ingredients 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.
What do I do with any leftover butter/juice in the saute pan?
Don’t add the extra liquid to the cake batter, it will make the batter too thin.
What you can do is spoon any leftover butter/juice over the cake after it comes out of the oven, before it fully cools.
If there is a lot of extra juice, heat it over high heat to reduce the juice to a reasonable amount.
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 follow 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 (½ 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.
These are some of my favorite kitchen tools that I use in my home kitchen for baking.
More Cake Recipes You’ll Love!
Pineapple Butter Cake
Equipment
- 9 Inch cake pan
- offset spatula
Ingredients
- 4 ounces unsalted butter 1 stick
- 2 cups pineapple chopped
- ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large whole eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ teaspoon 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 medium 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 frying 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
the actor's diet says
thanks for the recipe and all the blogging tips!
sandy axelrod says
You had me at Pina Colada! I can't wait to try this recipe. I have some coconut gelato in the freezer that would be perfect with it.
Marguerite says
I love fresh pineapple and I couldn't imagine anything better than this scrumptious looking cake! In fact, I'm going to make it today, and there won't be any left for the neighbors! 🙂 Thanks for another great recipe!
Sarah-Jane - SiliconeMoulds.com says
Fabby photos – you seem to be going from strength to strength! You blog is a wonderful mine of information and inspiration to all.
Top 9 again I see. Well done ! For me that's but a dream. My photography needs a serious butt kick before that would ever happen ;-P
Jeannie says
Congrats on Top 9, I do have half a pineapple in my fridge and this sounds like a perfect cake to bake for this weekend! So enticing!
Torviewtoronto says
congrats on top 9
delicious looking cake colourful with the strawberries
thank you for the post
Meagan @ Scarletta Bakes says
Thanks so much for this post, Chef Dennis!
Your cake looks fabulous and I really appreciated your tips, especially the one about Google Feedburner.
Congrats on the Top 9 today – well deserved!!
spcookiequeen says
Perfect timing with this one, I'm still finalizing my Easter menu. I was eyeing that tiramisu too and now I might have to make both. Great advice as always. Hoping you and Mrs. D have a wonderful Easter.
-Gina-
Lisa@ Tarte du Jour says
Chef Dennis, I always love stopping by your site! First of all I live in Florida and your pineapple butter cake just made me feel "tropica" for the first time all week! You are always so informative as well … thanks!
Chef Dennis says
Hi Ruby
it wasn't a typo, thanks, I was just stating that the Italian apple cake (which is a butter cake) was a favorite in the fall, but since my wife likes pineapple I was making something else. Sorry if it was confusing.
Dennis
Elin says
Congrats Chef…this deserves to be in Top9 #1..
^_____^
Elin
Ruby says
You won't believe me, but I was actually thinking about pineapple cake just yesterday – thanks for the recipe! Also thanks for the blogging and food buzz tips. I hadn't been posting under 2 categories – will look into that pronto.
[Btw, you have a typo in your first paragraph. You wrote 'apples' instead of 'pineapples'. Normally I wouldn't nitpick but that might be confusing. :-)]
Gwenevere says
Well that's nice! you do all this great posting for other people and then you are rewarded with #1 in the top 9 – a testimony in Karma.
Thank you for your willingness to help those who want to improve. I haven't been here long, but your information has helped me very much.
Emily says
Congrats on the the Top 9 today! This cake sounds fabulous. Pineapple is my favorite fruit, so I love any excuse to bake with it. Can't wait to try this!
cakewhiz says
congrats on the top 9! woohoo!
lovely pictures and this is another cake recipe i look forward to trying…