Pineapple Cake Recipe

Close-up of a slice of pineapple cake over a white background.

This simple pineapple cake is truly a must-make for all your spring and summer gatherings. It's ultra-moist, perfectly sweet, and packed with all the goodness and brightness of pineapples!

Prep Time10

Cook Time45

Total Time40

Course: cakes, desserts

Keyword: pineapple cake

Servings:

Calories: 325kcal

Author: Katia

Ingredients

15 oz (425 grams) Fresh pineapple, peeled and cored (it's half a pineapple, or sub with 20-oz canned pineapple in juice).
2 large eggs, at room temperature
1 ¼ cup (125 grams) sugar
½ cup (120 ml) vegetable oil
1 cup (240 grams) sour cream (or Greek yogurt), at room temperature
1 teaspoon vanilla extract
1 lime, juice and zest (or lemon)
2 ¼ cup (260 grams) all-purpose flour
2 teaspoon baking powder
⅛ teaspoon fine salt

Instructions

Prep the pineapple: Core and peel half a pineapple, then cut it in half again. Dice one half and slice the other half. Alternatively, drain a 20-oz can of pineapple in juice (keep in mind you might have pineapple leftovers if using a 20-oz can). Set aside.
Preheat your oven to 355°F/180°C and place a rack in the middle position. Next, line the bottom of a spring-form cake pan (diameter 23 cm/9 inches) with parchment paper. You can also generously grease the sides and bottom of the pan with butter and flour, shaking out excess flour. Set aside.
Make the batter: Using a stand mixer or an electric beater, beat the eggs and sugar for 3-4 minutes until pale and fluffy. Reduce the speed, and gradually add the vegetable oil, ricotta, vanilla extract, and lime juice and zest (if using lemon, use 2 tablespoons of juice only). The batter should be smooth. Next, add the flour, baking powder, salt, using a spatula to scrape the flour from the side of the bowl. Mix to combine, but do not overmix.
Transfer half of the batter to the prepared cake pan, level the surface with a spatula or the back of a spoon, and top with the diced pineapple. Next, add and level the remaining batter, and arrange nicely the sliced pineapple using a gentle pressure.
Bake for 40 minutes, then check the doneness by inserting a toothpick or cake tester into the batter in the center of the cake. If it comes out clean, the cake is ready. If not, keep baking for 5 minutes and check again. It takes 45 minutes in my oven, but each oven is different.
When the cake is ready, transfer it immediately to a cooling rack and let it cool for 10 minutes. Next, remove it gently from the pan, transfer it to a serving plate. Dust with powdered sugar or brush it with warm honey or apricot jam for a nice, glossy finish. Enjoy!

Notes

Spoon & level method: Spoon the flour into the measuring cup (do not press it), then use the back of a knife to level off the top of the cup. Don’t scoop the flour out of the bag with your measuring cup because you could have more flour than you need for the recipe and a dry cake. I recommend using a kitchen scale for a more accurate measurement.

Nutrition facts: The nutrition values are for one serving. They are based on an online nutrition calculator. It’s an estimate and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition