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Pineapple Cake with Cream Cheese Frosting Recipe

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3.8 from 14 reviews

A moist and flavorful pineapple cake made with fresh pineapple, Greek yogurt, and a hint of vanilla, topped with a creamy and smooth cream cheese frosting. This delightful dessert balances the tangy sweetness of pineapple with a rich, tender crumb, perfect for any occasion.

Ingredients

For the Pineapple Cake

  • 3 eggs
  • 1 ⅛ cups sugar
  • 2 cups all-purpose flour
  • 2 ½ tsp baking powder OR 1 packet Italian Pane Degli Angeli vanilla baking powder
  • ⅓ cup salted butter, softened
  • ⅓ cup plain Greek yogurt (or sour cream)
  • 1 ½ cups fresh pineapple, cut into pieces (use a scale if possible)
  • 1 tsp vanilla extract (only if using plain baking powder)

For the Cream Cheese Frosting

  • 8 oz cream cheese
  • 4 oz butter
  • 1 tsp vanilla extract
  • 14 oz powdered sugar
  • 1 tsp pineapple juice (optional, for thinning the frosting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Optionally, line the sides and grease the paper to ensure clean edges.
  2. Beat Eggs and Sugar: In a large bowl, beat the sugar and eggs using a mixer until the mixture is light and fluffy, which helps create a tender crumb.
  3. Sift and Add Dry Ingredients: Sift together the flour with baking powder (or Paneangeli). Gradually add this to the egg mixture along with the softened butter, mixing until fully combined.
  4. Incorporate Yogurt: Stir in the Greek yogurt (or sour cream) to add moisture and richness to the batter.
  5. Prepare Pineapple: Using a food processor, blend the fresh pineapple until it is nearly pureed. Stir this into the batter. If using plain baking powder, add 1 teaspoon of vanilla extract now.
  6. Bake the Cake: Pour the batter into the prepared springform pan and bake for 50-60 minutes. Check doneness by inserting a skewer or toothpick into the cake; it should come out clean. Remove from oven and let cool for about 15 minutes before removing the sides of the springform pan.
  7. Make Cream Cheese Frosting: Beat the cream cheese and butter together until smooth. Add vanilla extract, then gradually mix in powdered sugar. Start mixing slowly and increase speed until frosting is smooth and well combined. If the frosting is too thick, add pineapple juice, milk, or water to reach the desired consistency.
  8. Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides as desired.

Notes

  • Use fresh pineapple for the best flavor and texture; canned pineapple may add extra moisture and alter baking time.
  • If using Pane Degli Angeli vanilla baking powder, omit the vanilla extract for the best taste.
  • Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
  • Adjust frosting consistency with pineapple juice or water if it becomes too thick for easy spreading.
  • A springform pan helps with easy removal and clean edges but a regular cake pan can also be used, just line it well.

Find it online: https://marthatasty.com/pineapple-cake-with-cream-cheese-frosting-recipe/