Pineapple Cake

Ingredients

• 461 g (16.25 oz; 1 box)white cake mix
• 96 g (3.4 oz)instant vanilla pudding mix
• 4eggs
• 120 ml (½ cup)olive oil
• 1 tspvanilla extract
• 237 ml (1 cup)pineapple juice, reserved from the tin of crushed pineapple
• 227 g (8 oz)cream cheese
• 60 g (½ cup)icing sugar
• 1 tspcoconut extract
• 180 ml (¾ cup)double cream
• 454 g (16 oz; 2 × 8 oz tins)crushed pineapple, separated from the juice and set aside in a separate bowl
• 170 g (¾ cup)butter, softened
• 360 g (3 cups)icing sugar
• 6 tsppineapple juice, reserved from the tin of crushed pineapple
• 1 tspcoconut extract
• 60 g (¾ cup)unsweetened desiccated or flaked coconut
• 227 g (8 oz)crushed pineapple

Instructions

1. 1

   Grease the tins

   Grease two 20 or 23 cm (8 or 9 inch) round cake tins.

2. 2

   Heat the oven

   Preheat the oven to 175°C (350°F).

3. 3

   Mix the batter

   Using an electric mixer, combine the cake mix, dry pudding mix, eggs, oil, vanilla and pineapple juice. Start on a low speed until the ingredients are moistened, then increase to medium and beat for about 2 minutes.

4. 4

   Bake the sponges

   Divide the batter evenly between the prepared tins. Bake for 25–30 minutes, until a skewer inserted in the centre comes out clean. Leave the cakes in the tins for 10–15 minutes, then turn them out on to a cooling rack and leave to cool completely.

5. 5

   Make the filling

   Beat the cream cheese until light and creamy, then add the icing sugar and coconut extract. Once combined, refrigerate the mixture. Beat the double cream until it forms stiff peaks, then gently fold it into the cream cheese mixture.

6. 6

   Prepare the icing

   Beat the butter with an electric mixer until creamy. Add the icing sugar, coconut extract and reserved pineapple juice, adjusting the juice until the icing reaches the consistency you want. You may need juice from the extra tin of crushed pineapple listed for garnish to have enough.

7. 7

   Fill the layers

   When the cakes are completely cool, cut each one horizontally in half. Put one bottom layer on a plate or cake stand, spread filling over it and scatter crushed pineapple on top. Add another cake layer and repeat; continue with the third layer, then finish with the top cake layer. Refrigerate for about 30 minutes so the layers set slightly.

8. 8

   Ice and finish

   Spread the icing evenly over the top and sides of the cake. Sprinkle coconut over the top, and add more coconut or pineapple slices or chunks if desired.

What is pineapple cake?

Pineapple cake is a sweet layer cake that brings fruit and tropical flavours into a familiar celebration-cake format. This American-style version uses a prepared cake mix, pineapple juice in the sponge and crushed pineapple between the layers.

Pudding mix helps give the cake a tender, moist texture, while coconut extract and coconut in the finish echo the fruit’s sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 704 calories, 6g protein, 85g carbs, 39g fat.

The cake mix, pudding mix, sugar and pineapple contribute most of the carbohydrates, while the olive oil, butter, cream cheese and double cream provide much of the fat. Eggs and dairy contribute some protein. Serve a slice with fresh fruit, or alongside a less-rich dish, to balance the plate.

The sponge and its flavour

Cake mix: the white cake mix provides the base, while instant vanilla pudding mix adds another layer of flavour and helps the sponge stay soft.

Pineapple juice: use juice reserved from the crushed pineapple, as directed. It carries pineapple flavour into the batter without adding pieces that could interrupt the sponge’s texture.

A light, creamy filling

Cream cheese: beat it until smooth before adding the icing sugar and coconut extract, so the filling starts without lumps.

Double cream: whip it to stiff peaks, then fold it in gently. This keeps the filling airy; vigorous mixing can knock out some of the volume.

Layering and setting

Cool completely: the cakes need to be fully cool before you cut and fill them, or the cream cheese filling may soften. A horizontal cut through each sponge makes four layers in total.

Chill briefly: the 30-minute rest in the fridge helps the filled layers settle before icing. Spread the filling evenly and scatter the pineapple over it so the layers are easier to stack.

Icing and coconut finish

Pineapple juice: add it to the butter and icing sugar gradually until the icing is spreadable. The recipe notes that juice from the extra tin may be needed to reach the desired amount.

Coconut: sprinkle the desiccated or flaked coconut over the icing while it is still easy to press on. Extra coconut or pineapple pieces can be used as an optional garnish.

Serving the cake

The cake is rich and sweet, so small, neat slices are a practical way to serve it. Pair a slice with fresh fruit or berries if you would like something bright alongside it.

For tidy layers, use a sharp knife and wipe it between cuts. Keep the cake chilled until serving because its filling contains cream cheese and whipped cream.

Recipe notes & tips

• Measure the pineapple juice after draining the crushed pineapple so you can keep the juice and fruit separate as directed.
• Let the sponges cool completely before cutting them horizontally.
• Use a serrated knife to split the cakes into layers with a gentle sawing motion.
• Fold the whipped cream into the cream cheese mixture gently to preserve its light texture.
• Add the pineapple juice to the icing gradually, stopping when it reaches a spreadable consistency.
• Chill the filled cake for about 30 minutes before icing it.

Variations

• Flaked coconut: use flaked coconut instead of desiccated coconut for a more distinct finish.
• Pineapple garnish: add pineapple slices or chunks on top just before serving.
• Vanilla finish: use vanilla extract in place of the coconut extract for a milder coconut flavour.
• Single-layer adaptation: bake the batter in the two tins as directed, then serve the filled cake with fewer layers if you prefer a simpler presentation.

Common mistakes to avoid

• Warm sponges: filling them before they are fully cool can soften the cream; wait until they have cooled completely.
• Overbeating the cream: stop once stiff peaks form so it remains suitable for folding into the filling.
• Rough folding: mixing too vigorously can deflate the whipped cream; fold gently until combined.
• Runny icing: adding all the juice at once can make the icing too loose; add it gradually to reach the consistency you need.
• Uneven layers: spreading filling in thick patches can make the cake tilt; distribute it evenly before adding the pineapple.

How to store

Keep the cake covered in the fridge because the filling contains cream cheese and whipped cream. For best texture, serve it chilled; bring out only the portion you plan to serve and return the rest promptly to the fridge.

Frequently asked questions