The mood here in L.A. has been gloomy due to the cold season. As much as I enjoy my hot cocoa, chocolate cakes and brownies, I still miss the whole summer and spring flavors in my mouth. Actually, this pineapple cake here can be easily enjoyed any time of the year. But if you’re missing the tropical vibes of summer this time of the year like I do, this cake here is a great remedy. After all, cakes are the best medicines. Errr…did I just say it right?

Easy Pineapple Cake Recipe

Layered cakes are a bit of a work and so as filling cake. This pineapple cake here is probably one of the simplest cake you’ll ever bake which is good for lazy bed weather days. You only need pantry staple baking ingredients like butter, eggs, all-purpose flour, baking soda and the likes – you know, easily recognizable ingredients that are newbie-friendly. So cast all those fears aside and let’s start BAKING! This pineapple cake recipe starts with creaming the butter and sugar until light and fluffy to incorporate more air in the batter. Then you stir in the eggs one at a time and adding a tablespoon of flour with the last egg to prevent the batter from curdling (or form into lumps).

After which, you mix in the other ingredients into the batter starting with the all-purpose flour, baking soda (which is different from baking powder), nutmeg, lemon zest and vanilla extract. Mix well until fully incorporated. You may add some pineapple juice from the canned and drained crushed pineapple at this point, if you want a more dominant pineapple flavor. Lastly, you stir in the the crushed pineapple bits into the batter. Some recipes also add shredded coconut for more texture and flavor. But I think I may have to settle down with all-pineapple for now. Transfer the batter into the pan and it’s now ready for baking, baby! Yes, pretty easy, although you need to use a hand mixer in this case. You can stop right there and enjoy those beautiful glistening browned pineapple cake OR go for a finishing touch with a vanilla frosting.

  Slice them into bite-sized pieces when serving during a party or go for a big squares like I do and topped them with pineapple slices. Yum Yum!! These are just like tropical island in my mouth. Gosh!! I’m honestly missing the sunny L.A.!

Pineapple Recipes

Even if pineapples are best enjoyed during summer, it sure is fun to serve during cold winter months. They are a great variation to the usual chocolate and mint flavors during this season. So, if in case you want to experience more pineapple flavors this holiday, you can always count on me ’cause I got more pineapple baked recipes for you to choose from. Drum roll please….

Pineapple Upside Down – spiced with rum , nutmeg and fortified with ground almonds. One of my holiday faves! Banana Pineapple Bread – okay..this is more like a great holiday breakfast but hey this could also double up as a cake 😉 ) Pineapple Empanadas – a sweet version of your favorite savory empanada filled with pineapples instead and topped with caramel or cinnamon sugar that are highly addictive Carrot Pineapple Cake – moist cake loaded with fresh grated carrots and crushed pineapple, all topped off with a silky smooth cream cheese icing and toasted coconut flakes

I could go on, but I think these five are already good enough. Grab yourself some stretchy pants ’cause we aren’t gonna hold back those carb-intake. 😉

Ultra decadent, fluffy and moist pineapple cake that is swoon-worthy in every bite. I highly recommend adding the pineapple juice though to elevate the flavor. Go easy with the frosting and make sure it doesn’t overpower the cake itself. And of course, enjoy!      

Pre-heat the oven to 160°C/325°F. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside. Sieve crushed pineapple from juice and reserve juice (you should have a little over 3/4 cup drained). Using a hand mixer cream together butter and sugar mixture until it’s fluffy and starting to look white, about 3-5 minutes.

Stir in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.

Mix in flour and baking soda.

Followed by nutmeg, lemon zest, and vanilla extract into the batter. Combine until fully absorbed by the mixture.

You may add some pineapple juice.

Next stir in crushed pineapple. Stir well until everything is fully combined. Add more pineapple juice, scrape down the sides of the mixing bowl.

Pour batter into prepared baking dish and spread into an even layer. Bake at 325 until a tester inserted into the center comes out clean, 30 – 35 minutes. Remove from the oven and let it cool.    

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