Fresh Pineapple Cake

This Pineapple Cake is a light, moist, and beautifully decorated dessert that's perfect for special occasions. Made with a fluffy homemade sponge cake, soaked with pineapple syrup, and layered with fresh whipped cream and pineapple slices, every bite delivers a refreshing and delicious flavor.

Whether you're preparing a birthday cake, a holiday dessert, or a simple breakfast, this fresh pineapple cake is easy to make and is sure to impress family and friends. Every bite is soft, fruity, and perfectly balanced.

Start your morning with these delicious and easy breakfast ideas: Portuguese Orange Roll Cake (Torta de Laranja), Air Fryer French Toast, or Homemade Lemon Cookies.

How to Make Fresh Pineapple Cake

Step 1: For the Cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with butter, then lightly dust it with flour, shaking off the excess to prevent the cake from sticking.

Step 2: Using a hand mixer or a stand mixer fitted with the whisk attachment, beat on medium speed the eggs and sugar until the mixture is light, smooth, and well combined. Add the liquid caramel and continue mixing for 2 to 3 minutes until fully incorporated.

Step 3: Reduce the mixer speed to low and gradually add the flour mixed with the baking powder, beating until obtain a homogeneous and creamy mixture Avoid overmixing to ensure a light and fluffy cake.

Step 4: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary depending on your oven.

Step 5: Remove the cake from the oven, carefully unmold it onto a serving plate, and allow it to cool completely.

Step 6: For the Topping and Filling:
In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form and the mixture is light and fluffy.

Step 7: Using a knife, carefully slice the cake horizontally into two even layers.

Drizzle about 200 ml (about 1 cup) of the canned pineapple syrup evenly over both cake layers, allowing the syrup to soak into the sponge.

Step 8: Spread a layer of whipped cream over the bottom cake layer and arrange 5 pineapple slices on top.

Place the second cake layer over the filling, then frost the top and sides of the cake with the remaining whipped cream. Finish by decorating the top with the remaining 5 pineapple slices.

Step 9: Sprinkle the cake lightly with cinnamon before serving and enjoy it fresh for the best flavor and texture. Store the cake in the refrigerator until ready to serve.

Fresh Pineapple Cake

Make this delicious fresh pineapple cake layered with whipped cream, soaked in pineapple syrup, and topped with juicy pineapple slices. An easy dessert perfect for celebrations, birthdays, and family gatherings.

5.00 from 3 reviews

Print Recipe

by Pedro Barbosa
Category:Easy Breakfast Ideas, Easy Desserts, Recipes
Cuisine: Portuguese
Difficulty: Intermediate
Servings: 14 slices
Prep Time:35 m
Cook Time:35 m
Total Time:1:10 h
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INGREDIENTS
For the Cake:
• 6 medium eggs
• 175 grams (1 1/4 cups) all-purpose flour
• 150 grams (2/3 cup) granulated sugar
• 1 tablespoon liquid caramel
• 1 teaspoon baking powder
For the Topping and Filling
• Canned pineapple slices in heavy syrup
• 400 ml (1 pint (473 ml)) heavy whipping cream
• 2 teaspoons vanilla extract
• 2 tablespoons powdered sugar to beat the cream
• Cinnamon powder for decorating the cake
INSTRUCTIONS
1. For the Cake:
   Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with butter, then lightly dust it with flour, shaking off the excess to prevent the cake from sticking.
2. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat on medium speed the eggs and sugar until the mixture is light, smooth, and well combined. Add the liquid caramel and continue mixing for 2 to 3 minutes until fully incorporated.
3. Reduce the mixer speed to low and gradually add the flour mixed with the baking powder, beating until obtain a homogeneous and creamy mixture Avoid overmixing to ensure a light and fluffy cake.
4. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary depending on your oven.
5. Remove the cake from the oven, carefully unmold it onto a serving plate, and allow it to cool completely.
6. For the Topping and Filling:
   In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form and the mixture is light and fluffy.
7. Using a knife, carefully slice the cake horizontally into two even layers. Drizzle about 200 ml (about 1 cup) of the canned pineapple syrup evenly over both cake layers, allowing the syrup to soak into the sponge.
8. Spread a layer of whipped cream over the bottom cake layer and arrange 5 pineapple slices on top. Place the second cake layer over the filling, then frost the top and sides of the cake with the remaining whipped cream. Finish by decorating the top with the remaining 5 pineapple slices.
9. Sprinkle the cake lightly with cinnamon before serving and enjoy it fresh for the best flavor and texture. Store the cake in the refrigerator until ready to serve.
Fresh Pineapple Cake
Nutrition facts
Serves 14 slices
Per Serving:
% DAILY VALUE
Calories 237
Total Fat 13 g(20%)
Saturated Fat 7.5 g(36%)
Cholesterol 110 mg(37%)
Sodium 38 mg(2%)
Total Carbohydrate 27.5 g(9%)
Protein 4.5 g