Introduction
Who doesn’t love indulging in a moist, fluffy cake that’s bursting with flavour? And when that flavour is the sweet, tangy goodness of pineapple, it’s an entirely different level of delicious. A moist pineapple cake is one of those timeless recipes that effortlessly brings a taste of the tropics to your kitchen, especially for those grey, rainy days in the UK when a sunny escape is just what you need.
Pineapple cake isn’t just about the flavour; it’s about the texture too. The crushed pineapple adds moisture, keeping the cake light and soft. It’s like eating a slice of sunshine! And, of course, the added cream cheese frosting with a hint of pineapple juice elevates it to another level of dessert indulgence.
This cake is ideal for any occasion – birthdays, afternoon tea, weekend gatherings, or just a midweek treat because, let’s face it, we all need a little sweetness in our lives. Whether you’re a seasoned baker or someone who dabbles in the kitchen, this recipe is simple enough to follow while still delivering impressive results.
Ready to bake? Let’s get started!
Table of Contents
What You Need – Ingredients
This moist pineapple cake requires ingredients that are easy to find in any UK supermarket. In fact, you might already have most of these items in your pantry. Here’s what you’ll need:
For the cake:
- 200g self-raising flour (widely available in UK supermarkets)
- 200g caster sugar
- 1 tsp baking powder
- 2 large eggs
- 150ml vegetable oil (you can use sunflower or rapeseed oil as well)
- 1 tsp vanilla extract
- 400g can of crushed pineapple in juice (drain the juice but reserve some for later)
- 50g desiccated coconut (optional, but gives it a tropical twist)
- A pinch of salt
For the frosting:
- 200g cream cheese (full-fat works best for a rich frosting)
- 100g unsalted butter (softened to room temperature)
- 250g icing sugar
- 1 tsp vanilla extract
- 2-3 tbsp reserved pineapple juice (to add an extra fruity punch)
Optional toppings:
- Fresh pineapple slices or rings
- Desiccated coconut for a more tropical look
- Chopped pecans or walnuts for added crunch
Baking Equipment You’ll Need
To ensure the best results, make sure you’ve got the right tools on hand. Here’s a quick checklist:
- 23cm round cake tin (or two smaller tins if you prefer making layers)
- Electric mixer (handheld or stand mixer, for the frosting)
- Large mixing bowls
- Spatula (for mixing and spreading frosting)
- Sieve (for dusting icing sugar if you want a clean finish on your cake)
Step-by-Step Guide to Baking the Perfect Moist Pineapple Cake
Now that you’ve got everything ready, it’s time to dive into the actual process. Baking this cake is a breeze, and I’ll walk you through every step to make sure you nail it on the first go.
Step 1: Preheat Your Oven
First things first, preheat your oven to 180°C (160°C fan)/Gas Mark 4. This ensures your oven is the right temperature by the time you pop your cake in. While that’s heating up, grease your 23cm round cake tin with butter or oil, and line the bottom with baking parchment to prevent sticking.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, and a pinch of salt. Sifting helps to aerate the flour and prevents lumps, ensuring your cake has a light, fluffy texture.
Step 3: Prepare the Wet Ingredients
In a separate bowl, lightly beat the eggs until well mixed. Add the vegetable oil, vanilla extract, and the drained crushed pineapple. Make sure to give the pineapple a good squeeze to remove as much excess juice as possible, but save that juice for the frosting later.
Step 4: Combine Wet and Dry Ingredients
Now it’s time to mix the wet and dry ingredients. Gradually fold the wet mixture into the dry ingredients, stirring gently until everything is just combined. Be careful not to overmix – this can lead to a dense cake. If you’re using desiccated coconut, fold it in at this point.
Step 5: Pour and Bake
Pour the batter into your prepared cake tin, smoothing out the top with a spatula. Place the tin in the centre of the preheated oven and bake for 35-40 minutes. The cake is done when it’s golden on top and a skewer inserted into the centre comes out clean. Be sure to start checking around the 30-minute mark to avoid overbaking.
Step 6: Cool the Cake
Once your cake is out of the oven, allow it to cool in the tin for 10 minutes. Then carefully remove it from the tin and transfer it to a wire rack to cool completely. This step is crucial – if you try to frost a warm cake, the frosting will melt and slide off.
Let’s Make That Pineapple Cream Cheese Frosting!
While the cake is cooling, let’s get started on that dreamy pineapple-infused cream cheese frosting.
Step 1: Cream the Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together using an electric mixer. You’re aiming for a smooth, creamy consistency. Make sure there are no lumps – you want your frosting to be as smooth as possible.
Step 2: Add the Icing Sugar and Vanilla
Gradually add the icing sugar, about a third at a time, mixing continuously until the frosting becomes thick and creamy. Once all the icing sugar is incorporated, add the vanilla extract for a boost of flavour.
Step 3: Add the Pineapple Juice
Here’s where the magic happens – add 2-3 tablespoons of the reserved pineapple juice to the frosting. This will give the cream cheese frosting a tangy, fruity kick that perfectly complements the sweetness of the cake. Mix until everything is well combined.
Decorating the Cake: Make It a Showstopper.
Now comes the fun part: frost and decorate your pineapple cake! Before you begin icing, ensure that the cake has completely cooled.
Step One: Frost the Cake.
Use a spatula or butter knife to spread a thick layer of icing over the cake’s top and sides. If you cooked two layers, apply a generous amount of icing between them before covering the top and edges.
Step 2: Be creative with decorations.
Once your cake has been frosted, it’s time to be creative. Here are some tips for making your cake appear as beautiful as it tastes:
- Place fresh pineapple slices or rings on top to create a gorgeous tropical effect.
- Sprinkle dried coconut over the frosting to give texture and visual interest.
- Chopped pecans or walnuts provide a delightful crunch and nutty flavor to complement the pineapple.
- Candied cherries or simply a scattering of edible flowers may provide a brilliant splash of color to your cake.
Feel free to mix and combine these decoration ideas to create your own unique cake.
Keep Your Cake Moist: Top Tips
The trick to making a beautiful pineapple cake is to keep it moist. Here are some professional suggestions for keeping your cake moist and fresh:
- Replace butter with vegetable oil in the cake batter. Oil provides moisture and helps the cake stay soft for longer. Butter can occasionally dry out the cake, especially if it is overbaked.
- Do not overbake your cake! Overbaking is the easiest method to dehydrate a cake. Check your cake at the 30-minute mark, and when a skewer comes out clean, remove it immediately.
- Store it properly. Keep your pineapple cake in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days. Bringing it to room temperature before serving ensures that it remains soft and moist.
Fun variations to try.
If you’ve mastered the classic pineapple cake and want to experiment, try these delectable variations:
- Pineapple and Coconut Layer Cake.
To add a tropical touch, double the cake mixture and make a two-layer cake. Sprinkle shredded coconut over the batter and between the icing layers. Garnish with toasted coconut flakes for added crunch and flavor. - Pineapple Upside Down Cake.
The pineapple upside-down cake is a famous version that replaces the crushed pineapple with rings placed at the bottom of the cake tin. As the cake bakes, the sugar caramelizes the pineapple slices, resulting in a lovely and tasty top layer when it is turned out of the tin. - Pineapple Carrot Cake.
If you enjoy carrot cake, why not mix the two? When you mix shredded carrots into the pineapple cake mixture, you get a highly moist, flavor-packed fusion cake that blends the best of both worlds. - Gluten-free Pineapple Cake.
Simply replace the self-raising flour with a gluten-free flour mix, and don’t forget to add an additional teaspoon of baking powder to help it rise. You can enjoy this cake even if you are gluten-free!
Frequently Asked Questions (FAQ)
Q: Can I use fresh pineapple rather than canned?
A: Absolutely! Fresh pineapple works equally nicely. Just be sure to finely slice it and remove any extra moisture. Too much moisture can make the cake mushy, so remove as much fluid as possible before mixing it into the mixture.
Q: How long will the cake stay fresh?
A: If refrigerated in an airtight container, the cake will last approximately 2 days at room temperature or 4-5 days in the refrigerator. Bring the cake to room temperature before serving to ensure the optimum texture and flavor.
Q: Can I freeze the cake?
A: Yes! You may freeze the unfrosted cake for up to three months. Just make sure it’s wrapped snugly in cling film and foil before freezing. When you’re ready to eat it, let it thaw in the fridge overnight and then frost once completely defrosted.
Q: What can I replace for cream cheese in the frosting?
A: If you don’t like cream cheese or can’t locate any, you can substitute mascarpone or buttercream icing. Both will still compliment the pineapple taste well.
Wrapping Up: Your Tropical Masterpiece Awaits!
Congratulations! You’ve just made a luscious, tasty pineapple cake that is likely to become a family favorite. This recipe delivers every time, whether it’s the ideal dessert for a summer BBQ, a birthday cake for a pineapple enthusiast, or a treat for yourself. The mix of sweet, tangy pineapple and creamy icing makes each mouthful pure tropical delight.
Now it is your time! Grab your ingredients, bake, and savor the tropical treat that is this delicious pineapple cake. Believe me, your taste senses will appreciate you.
Happy baking!