Pineapple Cake

This pineapple cake recipe has it all—sweet, tangy layers, a rich filling, and just enough crunch from the toasted macadamia nuts to keep things interesting. It’s the kind of dessert that feels like a little vacation on your plate but without the sunburn. And don’t worry, the frosting is generous because we’re not here to mess around. Be prepared for everyone to want a second slice.

Pineapple Cake Ingredients

• Cake mix: White or yellow cake mix provides the structure and base for the cake, simplifying the preparation process while ensuring consistent results.
• Pineapple juice: Unsweetened pineapple juice adds moisture and a subtle tropical flavor while enhancing the cake’s tenderness.
• Canola oil: Neutral oils like canola oil keep the cake moist and tender without adding a heavy flavor.
• Eggs: Eggs bind the ingredients together and provide structure, contributing to the cake’s light and airy texture.
• Pineapple filling: The filling is made with sugar, all-purpose flour, egg yolks, melted butter, crushed pineapple and macadamia nuts. The toasted nuts add a crunchy contrast to the smooth and creamy filling and accentuate its rich, tropical flavor.
• Frosting: This tasty frosting combines softened butter, confectioners’ sugar, milk and some of the pineapple filling.

Directions

Step 1: Prepare the cake batter

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Preheat the oven to 350°F. In a large bowl, combine the cake mix, pineapple juice, canola oil and room-temperature eggs. Beat the mixture on low speed for 30 seconds, then increase the speed to medium and continue beating for two minutes. Pour the mixture into three greased and floured 8-inch round baking pans.

Editor’s Tip: Make sure to grease the cake pan and dust it with a little flour to prevent the cake from sticking. Then, divide the batter evenly among the prepared pans and smooth the tops with a spatula.

Step 2: Bake the cake layers

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Place the pans in the preheated oven and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then carefully remove the cakes from the pans to wire racks to cool completely.

Step 3: Make the pineapple filling

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In a large saucepan, whisk together the sugar and flour. Whisk in the egg yolks, melted butter and undrained crushed pineapple until the ingredients are blended. Place the saucepan over medium heat and bring the mixture to a boil. Cook and stir until thickened and bubbly, about two minutes. Remove the pan from the heat and allow the filling to cool to room temperature. Reserve 1/3 cup of the filling for the frosting, and gently stir the macadamia nuts into the remaining pineapple mixture.

Step 4: Assemble the cake

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Once the cakes are completely cool, place one cake layer on a serving plate. Spread half of the pineapple filling evenly over the top of the cake layer. Place a second cake layer on top and spread it with the remaining filling. Add the third and final cake layer on top.

Step 5: Frost and finish the cake

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In a medium bowl, cream the softened butter, confectioners’ sugar, reserved pineapple filling, and enough milk to reach a spreadable consistency. Spread the frosting over the top and sides of the cake. If desired, chop and toast additional macadamia nuts and sprinkle them over the top and around the bottom of the cake for a decorative finish.

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Pineapple Cake Variations

• Omit the macadamia nuts: For a smoother texture and more focus on the pineapple flavor, simply leave out the macadamia nuts.
• Add shredded coconut: Stir sweetened shredded coconut into the batter or sprinkle it on top of the frosting for a tropical twist.
• Incorporate fresh pineapple: We use canned pineapple in this cake recipe, but you can swap the canned crushed pineapple for finely chopped fresh pineapple to add a slightly firmer texture and more natural sweetness.
• Add rum flavoring: Mix a splash of rum or rum extract into the cake batter or frosting for a pineapple-rum cake with a hint of island flair.
• Make it a poke cake: After baking, poke holes in the cake layers and pour pineapple juice or pineapple-flavored gelatin over the top for extra moisture and flavor.
• Use cream cheese frosting: Swap out the butter frosting for a tangy cream cheese frosting to complement the sweetness of the pineapple filling.

How to Store Pineapple Cake

To store this pineapple cake, cover it tightly with storage wrap or place it in an airtight container to keep it fresh. Because the frosting contains milk, it’s best to store the cake in the refrigerator. It will last for up to five days.

Can you freeze pineapple cake?

You can freeze cake for up to three months. Wrap the fully frosted cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to serve, thaw the pineapple macadamia nut cake in the refrigerator overnight.

Pineapple Cake Tips

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Can you make pineapple cake with butter instead of oil?

You can substitute butter or a butter alternative to make this pineapple cake recipe. Use the same amount of melted butter in place of the oil. The cake will have a richer flavor but may have a slightly denser texture.

How do you prevent the cake layers from sticking to the pan?

To prevent the cake layers from sticking, grease the pans thoroughly with butter or oil, then dust them with flour. Be sure to tap out any excess flour before adding the batter. Alternatively, you can line the bottoms with parchment paper.

Can you use a homemade yellow cake recipe instead of a cake mix?

You can make this recipe using homemade yellow cake instead of a cake mix. Simply follow your favorite yellow cake recipe, but be sure to substitute the liquid portion (such as water or milk) with pineapple juice to maintain the tropical flavor. The homemade cake may require slightly different baking times, so keep an eye on it and test for doneness with a toothpick as you would with the mix.

Is pineapple and macadamia cake good with ice cream?

Like most cakes, pineapple cake pairs wonderfully with ice cream. Classic vanilla ice cream is a perfect match, as its creamy, mild flavor complements the tropical sweetness of the pineapple. Coconut ice cream also works beautifully for a more tropical flair, while butter pecan ice cream can add a rich, nutty contrast that highlights the toasted macadamia nuts in the cake.