Pineapple Cake with Pineapple Buttercream (video)
If you love pineapple, you’re going to love this amazing, fruity cake recipe! My pineapple cake with pineapple buttercream and pineapple curd is so delicious! I add crushed pineapple into the moist and soft cake layers, then fill them with my homemade pineapple curd, and frost the cake with a creamy buttercream. Every single bite is bursting with incredible fruity flavor! Plus, garnish the top with dried pineapple flowers to make this cake extra special!
My Pineapple Cake Video Tutorial!
Watch my YouTube video tutorial for step-by-step instructions and see how I put together this pineapple cake! Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Pineapple Cake
Here are the main ingredients you’ll need to make this tropical fruit cake!
- Crushed Pineapple: canned pineapple works great for this recipe. Make sure to drain the pineapple very well before adding it into the cake batter.
- Buttermilk: using a soured milk makes the cake extra moist!
- Eggs, Oil, Sugar, Flour: for making the cake layers.
- Pineapple Extract: this fruity extract adds tons of pineapple flavor!
- Unsalted Butter: use only unsalted butter for making the pineapple buttercream. Allow it to soften at room temperature for about 30 minutes prior to using.
- Confectioner’s Sugar: for the frosting.
- Pineapple Juice Concentrate: for making the pineapple curd filling.
Supplies & Tools for the Recipe
Need some supplies or tools to make this pineapple cake recipe? You can get them online here (Amazon Affiliate Links):
- Pineapple Extract: this extract will add tons of pineapple flavor to the cake and buttercream.
- Ateco Turn Table: this cake decorating table is a must for any cake baker!
- Off-Set Spatulas: I love using these for applying the buttercream.
- KitchenAid Hand Mixer: use this small but powerful mixer for smaller jobs.
How to Make a Pineapple Cake with Pineapple Buttercream
Besides the amazing flavor of this tropical fruit cake, I also love how moist the pineapple cake layers are! They are complemented so well by the buttercream and the curd filling! Here’s how I make this cake:
- Preheat the oven to 350F and line three, 8-inch cake pans with parchment paper and spray down the sides with baking spray.
- Drain the crushed pineapple in a fine mesh strainer. You want to remove as much moisture as possible from the canned fruit.
- Next, prepare the cake batter. Beat together the eggs, oil, buttermilk, sugar and extract for 2 to 3 minutes, until the eggs are well beaten. Combine the dry ingredients in a separate bowl: flour, baking soda, baking powder and salt. Sift the dry ingredients into the batter, then mix for about 1 minute, just until the dry ingredients are incorporated.
- Fold in the drained, crushed pineapple last. Divide the pineapple cake batter between the prepared pans.
- Bake the cake layers at 350F for about 24 minutes, or until a toothpick inserted into the center comes out clean. The cake layers will be very fragile immediately out of the oven! Let them cool for about 5 minutes in the pans, then on a wire rack to cool completely.
- Meanwhile, prepare a batch of my pineapple curd. I have that recipe below! It needs to cool completely before you can use it in the filling. Place it into the refrigerator to cool faster!
- Next, prepare the pineapple buttercream. This creamy and fluffy buttercream goes so well with the cake. More about the buttercream next!
Assembling the Cake
- To assemble the cake, first use a long, serrated knife to level the top of each cake layer.
- Next, spread a generous amount of frosting onto each cake layer. Transfer some of the frosting into a pastry bag tipped with a star or plain tip. I used a French star tip #4. Pipe a barrier ring of buttercream around the edge of the cake layer. This will help keep the pineapple curd inside.
- Add about ¼ cup of pineapple curd into the center and spread it evenly. Top with the next cake layer and repeat the process.
- Frost the top and sides of the cake with a crumb coat of frosting first, then allow the cake to chill for about 30 minutes in the fridge. Once chilled, apply the final coat of buttercream and smooth the cake. Garnish the top with dollops of cream and dried pineapple flowers!
- Chill the cake for a few hours before serving. You can also make this cake ahead of time and keep it stored in the refrigerator for up to 3 days.
Making the Pineapple Buttercream
You’ll love this creamy and fluffy pineapple frosting! It’s super easy to make and tastes incredible with pineapple extract. Here’s how to make it:
- Place the softened butter into a mixer bowl. Make sure the butter isn’t too soft or melted! If the butter is too soft, the frosting will stay flat. Mix the butter on high speed for 7 to 8 minutes, until it’s super fluffy, creamy, and pale white in color.
- Add the remaining ingredients: confectioner’s sugar, heavy cream, and pineapple extract. Mix again for 3 to 4 minutes until the buttercream is smooth.
- Store the buttercream in the refrigerator if you’re not using it right away.
Easy, Creamy Pineapple Curd Filling
For filling my pineapple cake with pineapple buttercream, I used my ‘Creamy Pineapple Curd’ recipe. This recipe is part of my ‘Back to Cake Basics’ series where I share basic cake, filling and frosting recipes. It’s made with eggs, egg yolks, sugar and pineapple juice concentrate. This creamy and tart filling is the perfect choice for this cake! Make sure to watch my video tutorial to see how it’s done.
How to Make Pineapple Flowers
To garnish this tropical fruit cake, I wanted to go with something simple and elegant! Dried pineapple flowers are an excellent choice! They’re super easy to make, too! Here’s how to make them:
- Clean a fresh pineapple by cutting away the outer peel. Using a sharp knife, slice the pineapple into very thin slices. Mine were about 1 ½-mm thick, less than 1/8th of an inch. You can also use a mandeline slicer for this step.
- Preheat the oven to 225F. Place the pineapple circles into a cupcake pan. Spray the pan with a baking spray to keep the fruit from sticking.
- Bake the pineapple for about 2 ½ to 3 hours, until it’s dried and golden brown. The fruit will still be slightly soft and malleable. Let the pineapple cool at room temperature.
More Recipes!
Enjoyed this incredible pineapple cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Pina Colada Cake – the ultimate tropical cake with coconut, pineapple, and a creamy frosting!
- Pineapple Banana Pecan Hummingbird Cake – the most delicious combination of flavors and textures! This moist banana cake is frosted with a cream cheese frosting and dotted with pecans!
- Easy Pineapple Bundt Cake – a super quick and easy recipe with crushed pineapple and whipped cream.
- Pineapple Coconut Upside Down Cake – made with pineapple rings, shredded coconut and a sugar topping. This cake is so delicious!
- Pineapple Carrot Cake – add crushed pineapple to carrot cake to take it to another level! This is the BEST carrot cake recipe ever!
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Pineapple Cake with Pineapple Buttercream
Ingredients
For Pineapple Cake Layers:
- 1 cup drained, crushed pineapple, I used a 20-oz can
- 3/4 cup cooking oil
- 1 cup buttermilk
- 4 large eggs
- 1 cup white granulated sugar
- 2 tsp pineapple extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
For Pineapple Buttercream:
- 2 1/2 cups unsalted butter, softened at room temp
- 3 cups confectioner's sugar
- 2 tbsp heavy cream
- 2 tsp pineapple extract
For Pineapple Curd:
- 2 large eggs
- 4 large egg yolks
- 1 cup white granulated sugar
- 1 tsp cornstarch
- 1 tbsp water
- 2/3 cup pineapple juice concentrated, thawed
- 2 tbsp unsalted butter
- 2 tsp pineapple extract
For Dried Pineapple:
- 1 small pineapple
Instructions
For Pineapple Cake Layers:
- Preheat the oven to 350F and line three, 8-inchcake pans with parchment paper and spray down the sides with baking spray.
- Drain the crushed pineapple in a fine mesh strainer. You want to remove as much moisture as possible from the canned fruit.
- Next, prepare the cake batter. Beat together the eggs, oil, buttermilk, sugar and extract for 2 to 3 minutes, until the eggs are well beaten. Combine the dry ingredients in a separate bowl: flour, baking soda, baking powder and salt. Sift the dry ingredients into the batter, then mix for about 1 minute, just until the dry ingredients are incorporated.
- Fold in the drained, crushed pineapple last. Divide the pineapple cake batter between the prepared pans.
- Bake the cake layers at 350F for about 24minutes, or until a toothpick inserted into the center comes out clean. The cake layers will be very fragile immediately out of the oven! Let them cool for about 5 minutes in the pans, then on a wire rack to cool completely.
For Pineapple Curd:
- Meanwhile, prepare a batch of my pineapple curd. It needs to cool completely before you can use it in the filling. Place it into the refrigerator to cool faster!
- Start with the eggs, egg yolks and sugar in a stainless-steel pot. Make sure to use only stainless steel to avoid any metal after taste. In a small ramekin, combine the cornstarch and water to create a slurry, then add this to the eggs and sugar. Whisk the eggs and sugar for 3 to 4 minutes, until the mixture is thick, pale in color and ribbons off the whisk.
- Add in the pineapple juice next. Make sure to thaw it first, either overnight in the refrigerator, or heated in the microwave. Cook the pineapple curd over low-medium heat, stirring constantly with a flat-bottomed rubber spatula. Cook for about 10 to12 minutes, until the curd thickens and coats the back of the spatula. Do not bring the curd to a boil! If the curd starts to boil, immediately remove it from the heat, whisk, then turn the heat down and continue cooking until it’s ready. High heat will cause the cornstarch to destabilize, or even scramble the eggs. Remove the curd from the heat, then add the butter and pineapple extract. Whisk until the butter is completely melted.
For Pineapple Buttercream:
- Next, prepare the pineapple buttercream. Place the softened butter into a mixer bowl. Make sure the butter isn’t too soft or melted! If the butter is too soft, the frosting will stay flat. Mix the butter on high speed for 7 to 8 minutes, until it’s super fluffy, creamy, and pale white in color.
- Add the remaining ingredients: confectioner’s sugar, heavy cream, and pineapple extract. Mix again for 3 to 4 minutes until the buttercream is smooth. Store the buttercream in the refrigerator if you’re not using it right away.
Assembling the Cake:
- To assemble the cake, first use a long, serrated knife to level the top of each cake layer.
- Next, spread a generous amount of frosting onto each cake layer. Transfer some of the frosting into a pastry bag tipped with a star or plain tip. I used a French star tip #4. Pipe a barrier ring of buttercream around the edge of the cake layer. This will help keep the pineapple curd inside.
- Add about ¼ cup of pineapple curd into the center and spread it evenly. Top with the next cake layer and repeat the process.
- Frost the top and sides of the cake with a crumb coat of frosting first, then allow the cake to chill for about 30 minutes in the fridge. Once chilled, apply the final coat of buttercream and smooth the cake. Garnish the top with dollops of cream and dried pineapple flowers!
- Chill the cake for a few hours before serving. You can also make this cake ahead of time and keep it stored in the refrigerator for up to 3 days. When serving, add spoonfuls of pineapple curd with each cake slice.
For Dried Pineapple Flowers:
- For Dried Pineapple Flowers: Clean a fresh pineapple by cutting away the outer peel. Using a sharp knife, slice the pineapple into very thin slices. Mine were about 1 ½-mm thick, less than 1/8thof an inch. You can also use a mandeline slicer for this step.
- Preheat the oven to 225F. Place the pineapple circles into a cupcake pan. Spray the pan with a baking spray to keep the fruit from sticking. Bake the pineapple for about 2 ½ to 3 hours, until it’s dried and golden brown. The fruit will still be slightly soft and malleable. Let the pineapple cool at room temperature.
I’m going to attempt this with coconut sugar and coconut cream with coconut extract mixed in the curd.
Mmm, that sounds delicious! Like a pina colada cake! 🙂 Hope you enjoy the recipe!
Hey Tat, here’s an idea for you to comprise, a Pina Colada Layer Cake with a whipped cream or whipped coconut cream frosting. I haven’t forgotten about that cake since it graced my palate over 20 years ago. I have a large memory of flavors and that cake… THAT CAKE! I hope that you will consider trying to invent it. My only request is that there be no alcoholic beverages incorporated as my husband and I are in recovery.
You know that I am a huge fan of your desserts and I have faith that you can come up with something spectacular. TIA!
Hi Donna! It’s good to hear from you! That sounds like an incredible cake idea! I will try to make it sometime soon. Those flavors would be amazing for sure!
Thank you for following along!
Now you have captured my curiosity. I had a Pina Colada cake several years ago at a family birthday party and it was like eating a slice of heaven, but I have never been able to duplicate it. It was from a specialty bakery in my area.
How did you implement the cream of coconut into the recipe? Cake and frosting? Enquiring minds would like to know. I just hope this comment finds you. Peace!
Good morning Tatyana!!🌞
This is one spectacular looking cake…..DEEEElish indeed!!
The pineapple curd in between the layers along with the pineapple frosting is sooo tasty looking….it’s a major yum factor for us.
I really like your idea for the dried pineapple flowers, so pretty!
Pineapple cake is hardly out there, so this recipe is going to be a big hit for me.
My friends always go for anything I bake, I think that’s why we all get along famously…LOL!! I’ll keep feeding them and they’ll keep doing clean-up duty after our get togethers! A very nice trade if you ask me…LOL!
I practiced your pineapple curd recipe, but I need to make more batches to fine tune it.
It was easy but I need for it to come out like yours did, smoother, I’ll get there soon.😉
Thank you for all your recipes, love them Tatyana!!
Have a lovely weekend with hubby!
Hi Dalila! It’s so good to hear from you!
This cake was absolutely delicious! Definitely worth trying! The cake so moist with the crushed pineapple!
I’m always feeding the neighbors and my friends with cake, too! I don’t know what I would do with all of them otherwise! 🙂
Hope the pineapple curd comes out better for you next time! If it forms any clumps, just give it a really good whisk.
Have a wonderful weekend! 🙂
Hi! Does this cake need to stay refrigerated?
Hi! Yes, I recommend refrigerating this cake. It can stay out for a few hours at room temperature, but I wouldn’t keep it out overnight. Enjoy!
Where do you find pineapple extract? And what’s a substitute if I can’t find it?
Hi! I buy mine on Amazon. They have several great brands available. The cake will still taste great without the extract. Enjoy!
Can I use can pineapple juice ,instead of frozenpineapple juice.??
Unfortunately, fresh pineapple juice still has active enzymes, which will cause the curd to stay thin and never thicken. The concentrate really works best for the pineapple curd.
Hi ! It’s me again, I can’t seem to find frozen pineapple juice, Anything else I can use !!
Tatyana, after you make the cake and decorated it, can you put it in a cake box and put it in the freezer. I have an order for this cake for July 21 birthday. I would like to get it completely ready before then.
Hi Denise! I personally haven’t tried freezing this cake but I think it will hold up well. Buttercream freezes quite well. You’ll want to defrost the cake in the refrigerator for 2 days, then allow it to stand at room temperature for about 1 to 2 hours before serving.
Well Tatyana’s this is my first time that I happen to see your website and I am in love with your cooking very elegant very clear I was Able to follow your recipe very clear that I was Able to follow up with you because I am Spanish from Domican Republic well thank you very much for allowing me to fallow your baking and cooking with love Juana
Hi Juana! I’m so glad you found my website and I’m happy my tutorials were clear for you. This is a fantastic cake for sure! Thank you for leaving a review!
Hi Tatyana,
Can I use pineapple flavoring instead of pineapple extract, as I cannot find the extract.
Is is okay to times each ingredient by 1.50 for thicker layers.
Please let me know. I want to make this for my son’s birthday party.
Hi Sade! As long as the flavoring is going to add sufficient flavor, it will work. Yes, you can prepare 1 1/2 portions of the recipe for thicker cake layers. Make sure to increase the baking time and bake the thicker layers until the center is fully baked. Happy birthday to your son!
Hi! I made this for a birthday party. It was such a hit. Everyone was obsessed. This was my first time baking a cake from scratch. Your recipe was very easy to follow. Im hooked:) I did feel like I needed a little more buttercream to make the sides smoother.
I actually did use pineapple juice from the can with ascorbic acid and the curd was perfect. Thank you!
Hi Paige! That’s so wonderful to hear! I’m very glad the cake was a hit with everyone! Thank you for trusting my recipe and for taking the time to leave a review!
Hi Tatyana
I made this for a birthday. The person wanted a pineapple cake which I do not think is very common (other than the upside down one). I came upon your recipe while searching for options and I must say this is a wonderful recipe. The pineapple flowers came out great and the cake overall looks very elegant and classy. Thank you!
Hi Maria! That’s so wonderful to hear! I’m very happy the cake was a hit! 🙂
Hi Tatyana. I am super excited to make this cake for my bf’s birthday. He’s in Nevada, I’m in Mississippi, so this cake will be going on a road to New Orleans this weekend. I see that it needs to stay refrigerated, and I’m assuming it’s due the egg in the curd? I was thinking to freeze the cake without the curd filling and carrying the curd and pineapple flowers along separately in the cooler. It won’t be as pretty when cut, but I’m trying to make this work because he loves everything pineapple, and this cake has such a simple but elegant beauty to it. And it’s his 40th so is a big deal, yeah? 🙂 I just wanted to double check that the reason it should stay refrigerated is due to the curd filling and not something else I’m missing.
Hi Aimee! I’m sure your boyfriend will love this cake for his birthday! That’s very sweet of you!
The pineapple curd will be just fine, it’s actually the frosting melting that would be the biggest concern. Buttercream will start to soften after a few hours and will melt in about 4 at room temperature. How long of a drive do you have? If the cake is frozen and in a cooler, that will help significantly! Let me know if you have any questions!
I only made the pineapple cake, not the curd or frosting. The crumb and moistness of the cake was superb. Further, the recipe is easy to make which is a huge plus. This recipe is a keeper and have shared it with others. Thank you, Tatyana!
Hi Sara! I’m so happy you enjoyed the cake recipe! Thank you for taking the time to leave a review!
Hi Tatyana,
I am looking forward to trying out this amazing recipe. Looks and sounds so delicious. Question – How can I convert this recipe to suit 3 of the 6 inch cakes as opposed to the 3 of the 8 inch cakes that you have in your recipe?
Thanks!
Hi! Thanks for reaching out! The easiest way to adjust the recipe for the 6-inch pans to cut the recipe in half. Make sure to reduce all the ingredients! Hope you love the cake!