My Pineapple cake experience with granny. The aroma of toasted butter and caramelized sugar swirled through the air, a symphony conducted by Grandma Sophia. Every summer, her kitchen transformed into a wonderland of sweet alchemy, and the centerpiece was always her legendary pineapple cake. It wasn’t just a dessert; it was a culmination of sunshine-drenched memories, of laughter shared over shared bites. Today, I, Maya, the inheritor of her worn recipe book, was determined to recreate that magic.
Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup buttermilk
For the Pineapple Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
How To Make Pineapple Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, cream together softened butter and sugar until light and fluffy using a hand mixer or stand mixer.
- Incorporate Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Fold in Pineapple: Gently fold in the crushed pineapple until evenly distributed throughout the batter.
- Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Pineapple Frosting: While the cakes are cooling, prepare the pineapple frosting. In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, crushed pineapple, and vanilla extract, beating until smooth and fluffy.
- Assemble: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of pineapple frosting evenly over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Serve and Enjoy: Slice and serve your pineapple cake, savoring each bite of tropical delight!
Success Tip
- Drain Pineapple Well: Ensure that you drain the crushed pineapple thoroughly to remove excess moisture, as too much liquid can affect the texture of the cake.
- Room Temperature Ingredients: Allow ingredients such as butter, eggs, and buttermilk to come to room temperature before using them in the recipe. This promotes even mixing and better incorporation of ingredients.
- Avoid Overmixing: Be careful not to overmix the batter once the dry ingredients are added. Overmixing can lead to a tough or dense cake.
- Proper Cooling: Allow the cakes to cool completely before frosting to prevent the frosting from melting and sliding off the cake layers.
The Final Touches
Once the cake has cooled, spread the pineapple filling evenly over the top. Frost with whipped cream frosting (made by whipping heavy cream, powdered sugar, and vanilla extract until stiff peaks form) or your favorite frosting recipe. Decorate with fresh pineapple slices or maraschino cherries for an added tropical touch.
As you take that first bite, the flavors will transport you. The fluffy cake melts in your mouth, giving way to the sweet and tangy pineapple filling. The frosting adds a touch of cool creaminess, completing the symphony. This isn’t just a cake; it’s a taste of summer memories, a legacy passed down with love.
