Pineapple Cake with Pineapple Buttercream (video)

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.

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:

1. Preheat the oven to 350F and line three, 8-inch cake pans with parchment paper and spray down the sides with baking spray.
2. Drain the crushed pineapple in a fine mesh strainer. You want to remove as much moisture as possible from the canned fruit.
3. 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.
4. Fold in the drained, crushed pineapple last. Divide the pineapple cake batter between the prepared pans.
5. 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.
6. 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!
7. Next, prepare the pineapple buttercream. This creamy and fluffy buttercream goes so well with the cake. More about the buttercream next!

Assembling the Cake

1. To assemble the cake, first use a long, serrated knife to level the top of each cake layer.
2. 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.
3. Add about ¼ cup of pineapple curd into the center and spread it evenly. Top with the next cake layer and repeat the process.
4. 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!
5. 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:

1. 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.
2. Add the remaining ingredients: confectioner’s sugar, heavy cream, and pineapple extract. Mix again for 3 to 4 minutes until the buttercream is smooth.
3. Store the buttercream in the refrigerator if you’re not using it right away.

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:

1. 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 1/8^th of an inch. You can also use a mandeline slicer for this step.
2. 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.
3. 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.