Today I’m going to share with you a moist, refreshing and flavorful homemade Pineapple Cake recipe!
Our favorite Pineapple & Cream filling recipe has been hiding out in our Recipes section for years, but we’ve never had a post or photos to really highlight how fantastic this cake really is!
My husband, who is a HUGE fan of all things pineapple, was so overjoyed last week when I came home from Mom’s with this deliciousness that he danced around the kitchen with his slice.
If a cake makes you dance, you know it’s a keeper.
I often think of my fruity cakes as summertime desserts, but I’ve never been one to turn down a delicious pineapple cake in the middle of winter either!
If you and your people love pineapple, this is sure to become a treasured family favorite.
Yellow Cake Layers
The recipe is actually very simple. One of the key players in this Pineapple Cake is our delicious homemade Yellow Cake recipe.
I love this moist yellow cake- it is tender, flavorful and goes perfectly with so many fillings and frostings.
(If you’d like for the cake itself to have pineapple flavor, you can add a bit of pineapple extract, or you can use the pineapple cake layers from our Pineapple Coconut Cake recipe.)
We have another delicious Yellow Cake recipe as well that is called Yellow Birthday Cake. You cannot go wrong with either!
Yellow cake is amazing in coconut cakes, or slathered with chocolate buttercream, and today, it’s the perfect complement to our thick and flavorful Pineapple & Cream Filling.
Since we don’t actually use any pineapple or flavoring in the yellow cake batter, it’s the Pineapple & Cream Filling that is the true star of this recipe. It’s what makes our Pineapple Cake a Pineapple Cake, and the final outcome is out of this world.
With two layers of pineapple filling in this cake– plus the additional that we spread on top, every slice is bursting with luscious pineapple flavor!
How to Make a our scratch Pineapple Cake Recipe
Are you ready to hear how simple this Pineapple & Cream Filling recipe is? All that you need is a small box of instant vanilla pudding, crushed pineapple, and whipping cream. That’s it! (Oh and delicious cake layers, of course!)
The Perfect EASY Pineapple Cake Filling: First, we substituted whipping cream for the milk used in the instant pudding recipe and whipped it with a hand mixer until smooth and fluffy. (We’ve referred to this luscious cream filling as a “mock mousse” in other recipes.)
Next, we drained a can of crushed pineapple and folded into the whipped pudding.
This vanilla pudding and pineapple combination is reminiscent of the filling used in a southern Pig Pickin’ Cake, minus the oranges and whipped topping. It’s cool, light, and simply heavenly.
Pineapple Cake Assembly & Decoration
I spread a thick layer of the Pineapple & Cream filling onto the first two layers of cake. As you can see in the photo, I didn’t pipe a dam of frosting around the edge of the cake, but you can if you’d like!
(The filling is thick enough that there’s really no worry of oozing, although you’ll want to leave a bit of space around the edge of the cake layer to allow for the filling to spread a bit when the layers are assembled.)
After filling my cake layers, I frosted the cake in a thin coat of classic Cream Cheese Frosting. I then applied “squiggle piping” around the sides of the cake with a Wilton star tip 21. (I started at the top edge of the cake and squiggled my way down, row by row.)
A Note about Cream Cheese Frosting: Keep in mind that cream cheese frosting is a bit softer than regular buttercream.
While piping, if you notice that the frosting doesn’t hold it’s shape as well as it should due to softening, just pop it in the refrigerator for a few minutes to firm things. Just a few minutes is all you’ll need.
After applying the cream cheese frosting, I spread the top with the remaining Pineapple & Cream filling. I cannot say enough about this pineapple filling.
It’s a miracle that we had enough to spread onto the cake after all of the sampling that we did!
Final Touch: An Easy Chocolate Pineapple Cake Topper
Melt Coating: For a super quick pineapple decoration, I melted white candy coating, spooned it into a disposable piping bag (with the tip snipped away) and piped a couple of pineapples with anchors onto a waxed paper lined cookie sheet.
Chill in the freezer for a few minutes until firm, or in the refrigerator for a few additional minutes. I like to make two just in case one breaks! You can use the raised side or flip it over for a smooth pineapple cake topper!
I love to create candy coating toppers for my cakes and cupcakes because the process is so quick and easy! Just melt, pipe, and chill. The options are endless!
Looking for a recipe for Pineapple Cake Layers too?
At the time of making this Pineapple Cake, we didn’t have a pineapple cake recipe. So, we used our Delicious Yellow Cake recipe instead. I still LOVE the yellow cake with this pineapple & cream filling- but we now have a recipe for Pineapple Cake Layers too! If you’d like to see, make sure to check out our Pineapple Coconut Cake recipe too!
That’s all there is to it! Simply push the chilled chocolate pineapple cake topper into the cake and prepare to be showered with ooohs and ahhs! This is one pretty cake and even more, it tastes AMAZING!
Pineapple Cake Recipe
This Pineapple Cake Recipe is the best! Moist yellow cake layers with a luscious Pineapple & Cream Filling!
Ingredients
For the Yellow Cake
- 3 cups (342g) cake flour
- 2 cups (400g) sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 2 sticks (226g) unsalted butter, softened
- 4 large eggs
- 1 1/4 cup (299g) buttermilk — **if you do not have buttermilk see note below
- 1 Tablespoon (12g) vanilla extract
FOR THE PINEAPPLE & CREAM FILLING:
- 1 small box instant vanilla pudding
- 2 cups heavy cream or whipping cream (not a whipped topping such as Cool Whip)
- 1 (15.25 oz.) can crushed pineapple, DRAINED. If you want to add pineapple to the top of the cake, reserve 1/3 cup
FOR THE CREAM CHEESE FROSTING:
- 2 sticks (1 cup) (226 g) unsalted butter, let it sit out approximately 10 minutes. It should feel very cool to the touch.
- 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
- 2 teaspoons (8 g) vanilla extract
- 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
Instructions
FOR THE YELLOW CAKE
Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment cut to the size of the pan in the bottom of each.
- Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
- Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
- Add the eggs 1 at a time, mixing until blended.
- Add the vanilla to the 1 1/4 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
- Divide batter evenly between your three prepared (8 inch) pans.
- Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans.
FOR THE PINEAPPLE AND CREAM FILLING:
- Stir together the pudding mix and whipping cream. You are using the whipping cream to make the pudding, rather than milk. The mixture will become very thick.
- We prefer to use a hand mixer to whip the mixture until fluffy (if you do not have a mixer, you can do this with a whisk by hand). Fold in crushed, drained, pineapple until it is a spreadable consistency.
FOR THE CREAM CHEESE FROSTING:
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
- Increase mixing speed and beat until fluffy. Don't over beat.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
Notes
No Buttermilk? You can make it yourself. Here's a Buttermilk Substitute: In a measuring cup add 2 Tablespoons white vinegar or lemon juice. Fill the cup with milk to the 1 1/4 cup mark, stir and let sit for 5 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
A Note about Pineapple Extract
Since the filling and topping lends so much pineapple flavor, we opted to use our yellow cake recipe as is.
However, if you’d like to flavor the cake layers themselves, pineapple extract can be found online and I’m sure that would work well!
Also, since making this recipe, we have added a recipe for Pineapple Cake layers (from our Pineapple Coconut Cake)- I’m sure that would be a delicious option also if you would rather have pineapple flavor in the cake layers also!
We hope that you enjoy this scratch Pineapple Cake! If you give it a try, please leave a photo and comment below!
Calling All Pineapple Cake Lovers:
If you are interested in all things pineapple, make sure to save these recipes!
Lemon Pineapple Cake Such a delicious combination!
Pineapple Filling.- Unlike the pineapple & cream filling, this delicious homemade recipe is a cooked pineapple filling which can be made quickly and easily with just a few simple ingredients!
Piña Colada cake— add it to your list of must-try recipes! You’ll love the combination of pineapple, coconut, and a hint of rum. In this recipe, the cake layers are coconut. (Yum!)
Pineapple Coconut Cake– This scratch recipe features pineapple cake layers, pineapple filling, and coconut cream cheese frosting!
Hummingbird Cake– Banana, crushed pineapple, pecans, and a hint of cinnamon!
Elvis Presley Cake A delicious combination of yellow cake, crushed pineapple, cream cheese frosting, and pecans!
Carrot Cake– Our carrot cake recipe is a delicious blend of spices, carrots, pineapple, coconut, nuts, and cream cheese frosting!
Sharing Cake Tutorials & our FAVORITE Cake and Frosting Recipes!
Make sure to check out our full collection of favorite cake, frosting, and filling recipes in our Recipes Section! If you’re interested in our quick and easy cake decorating tutorials, check out our Free Tutorials Section.
Finally, if you are interested in having full access to every cake video tutorial that we’ve made, as well as our cake decorating forums, we’d love to have you as a member! You can find out all of the details here: My Cake School Joining Information
Well now that sounds delish :-) Any cake that makes one dance is a definite keeper :-) Love that – my Dad loves pineapple so I will add this to my to do list :-) My List is getting long – there is just not enough time in a day :-) Thanks for all the awesome recipes Melissa & BeBe.
YES – what MsGF said!!!! lol
~Jennifer
Melissa did you mean the butter softened and not the sugar.
@ladyofaith- Haha yes! ;0) I’ve just adjusted.
@MsGF & Jennifer- Thanks!! Lemme know if it makes you dance too! lol ;0)
Lovely! But, damn I was hoping for a pineapple cake, not yellow cake with pineapple filling. Might have a search around to see if you have a pineapple cake, or, create one myself. It certainly looks delicious though! xx
Hi Danielle- We experimented with subbing pineapple juice for half of the liquid in the recipe (about 1/2 cup or so) but the flavor just didn’t come through. Pineapple extract isn’t as readily available at the grocery store but if you can find some, you could add it to the yellow cake batter for an added boost of pineapple. The crushed pineapple in the filling/topping gives great pineapple flavor! ;0)
I’m going to make the Pineapple Cake looks delish.
Hi Libni, Great! I think you will like it!!
My cake layers were dry. I have baked and sold scores of cakes, never made a recipe that called for a tablespoon of baking powder, is that an error? Filling and frosting outstanding.
Hello Melissa & BeBe! once the cake is made & put together can it be frozen?
Hi,
I would love to try this!
How much batter will i need to put in each pan if i use two pans? Three pans?
Thank you :-)
Hi Susan, Did you use cake flour when making the cake? One tablespoon baking powder is correct for the recipe. Typically there is 1 teaspoon baking powder for each cup of flour in a recipe.
Hi GuppyLove, You should be able to freeze this after completion. You can freeze pineapple slices so I think freezing the crushed pineapple would be fine also.
Hi Mae, The recipe makes 8 cups batter. You can use three 8 x 2 inch pans filling no more than 2/3’s full. You could also use two 9 inch pans.
I live in the U.K. And we don’t have instant vanilla pudding here. I also don’t know what a small packet of one is. Is there something else I can use? Or if I manage to tell be some, how much is small?
Hello, sounds yummy, a must try recipe.
But Would it be shelf stable.. as we are using wippied cream as filling?
Hi Tisha, The instant pudding helps to stabilize the cream so it does well. The cake needs to be refrigerated and this helps also. We think most cakes are best eaten by the third day. They will be good longer but just at their best the first 3 days.
If you don’t use cake and use all purpose flour, do you still use 1 tablespoon of bake powder?
Oops! If you don’t use cake flour and use all purpose flour, do you still use 1 tablespoon of baking powder?
Hi Joy, Yes, you will still use 1 Tablespoon baking powder
Thank you for your reply BeBe.
Hello Melissa & Bebe, do you have a video of the decorating technique used in this cake?
Thank you,
Wally
Hi Wally- Hmmmm….I’m not sure, but I’ll come back and update this post if we do! After crumb coating the cake, take a piping bag fitted with a star tip 21 (or whatever size star tip you’d like) and zig zag back and forth as you pipe from the bottom to the top of the cake in vertical rows. It’s a fun and simple little technique that always looks impressive! ;0)
If I do use pineapple extract, how much do I add?
Hi Michael- We haven’t tried this with the pineapple cake but 1- 1 1/2 teaspoons extract added to the batter is a good place to start.
HI Danielle: I made the cake in 2 8″ pans. There was a little too much batter and the pans overflowed. I also had to adjust the baking time but other than that the cake was delicious.
Hi, is there a substitute for instant vanilla pudding mix??
Hi Apurva, I have never tried using a substitute for the instant vanilla pudding so I am not sure of the result. Here is a link to a homemade substitute I found that might be a possibility:
https://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/
Keep in mind that the amount of instant pudding in the recipe is 3.4 ounces (96g) so that is the amount you would use. Let me know your thoughts if you decide to give it a try.
Hi Melissa,
Can you tell me how much pineapple extract to add to the cake recipe? I see you have 2 tsp of Vanilla. Should both tsps of vanilla be added and one tsp of pineapple extract?, or should a tsp of vanilla be substituted for pineapple extract? Thank you!!!
Hi CL, I would add 1 teaspoon vanilla and 1 teaspoon of pineapple extract.
Do I add the pineapple filling in the cake mix?
Hi Barbara- You will use the pineapple filling just between the baked yellow cake layers. I mentioned above though that if you’d like to have pineapple flavor in the cake layers themselves, you can add pineapple extract to the batter. We found that simply adding pineapple juice to the batter didn’t give it enough pineapple flavor.
The pineapple filling alone with the yellow cake really does give it a delicious pineapple flavor.
Can I bake this cake in two 9 inch pans without any adjustments to the recipe?
Hi Gayle, Yes, you can. Check the cake at 25 minutes.
I was able to find 8 inch pans and it turned out wonderful! Thanks for this great recipe. It is definitely a keeper. Everyone loved it!
I have finally made this cake! Not exactly as it looks in the website heehee hee. Need to work on my piping skills but the taste is super awesome! My kids love it! And that is what matters right?:-) the pineapple filling is super yum! For the frosting, i didnt put as much sugar.
My question is, what is the shelf life if kept in an airtight container in the fridge? Or if in a cake box but refrigerated?
Hi Mae, Your cake looks wonderful, so happy you gave the recipe a try!! If the cake is kept in an airtight container it should be fine in the refrigerator for 5 days. Not as long if using a cardboard cake box but you could wrap the box in plastic wrap to make it more airtight.
Can I use fresh pineapple? If so how much should I use?
Hi Pam, We have not used fresh pineapple, but I think it would be fine to do so. We used crushed pineapple so you will need to chop it in the food processor. Use the same amount as listed in the recipe 15oz. (425g) reserving 1/3 cup if you want to add pineapple to the top of the cake. Hope all goes well.
How mang servings does tis cake yield??
Hi Naeha, For us an 8 inch cake such as this one serves 15 to 18. The Wilton chart says 20 party size servings and 24 wedding size servings.
Here is a link to the Wilton chart:
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
This cake turned out Awesome and tasted amazing, even though I used a half more of butter in cake batter. Easy to make!!!
Very inviting Recipe! I want to try this pineapple cake!
Delicious recipe! Great step by step directions for a novice like myself!
Hi Anna, Your cake looks wonderful!! Thanks so much for your review of the recipe.
Hi if I substitute oil for butter would it make it a bit more moist?
Hi SweetTooth. I can’t say for sure how the outcome would be to replace all of the butter with oil. I would try changing the butter to 1 1/4 sticks (141g) and add 1/4 cup (36g) vegetable oil. The recipe already has 2 Tablespoons oil, just add that to the 1/4 cup. Let us know what you think, if you give it a try.
Does this cake have to be stored in the fridge since it has pudding in it?
Hi Emily, Yes, the cake does need refrigeration because of the heavy cream and pineapple filling. Also, the cream cheese frosting would need to be refrigerated. Take out of the refrigerator about 1 1/2 hours before serving to allow it to warm up a bit. I hope you will enjoy the recipe.
Has anyone tried this as a sheet cake???
Hi Lisa, We have not baked this as a sheet cake. This recipe makes 6 1/2 cups batter. Below are links to 2 batter amount charts that you will find helpful.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
For a 9×13 sheet cake the first chart recommends 7 cups, the second chart 10 cups. Were you going to make a two layer sheet cake.
Hi! Has anyone prepared this recipe in cupcakes in stead of layered cakes? How would you use the filling? Or would you use the pineapple flavor and use cream cheese frosting?
Hi Natasha, You could put the filling into a piping bag and cup away the tip to allow the desired amount of filling to be piped. The bag will be firm and you can push it into the cupcake center to add the filling. It is good to do a test cupcake to see how many seconds to fill the cupcake (probably 3 or 4 seconds) to get the amount you want into the cupcake.
Hi! How many cupcakes will the recipe make?
Hi Natasha, The recipe makes 6 1/2 cups batter. I think you can get 24 to 36 cupcakes depending on size of cupcake and how full you fill the cupcake liners. I usually fill 3/4 full when using a scratch recipe.
Hi!!
The cupcakes were a Hit!! I was thinking about injecting the filling in the middle of the cupcake and when you mentioned it…Great mind think alike!! Thanks for the suggestions!!
Hi Natasha, Your cupcakes are beautiful, I’m happy they were a hit!! Thanks so much for posting!
Hello, I was wondering if you have ever added pineapple flavoring to the cake mix? I am making this for someone who loves pineapple. I have the pineapple flavoring and was thinking about adding 1/2 tsp to the batter. What do you think? Thank you!
I am so sorry I didn’t fully read the recipe and I just saw your side note about extract. Thank you for the great recipe. It is in the oven now.
Hi Megan, I’m glad you’re making this recipe, let us know how it goes! ;0)
Hi! I have been looking for a pineapple cake recipe for a kids party and I plan to attend to decorate it to look like a pineapple. We will see. :) Anyways, you said this is a 3 layer cake in 8 inch circle pans, right? My cake pans are 9 inch. Do you think that will be ok? Any idea how many servings this cake yields? Thanks!
Hi Deanna, This recipe makes only 6 1/2 cups batter. We baked our cake in 3 eight inch pans because we wanted more filling in the cake. Our 3 layers were only 1 1/4 inches high
but once the layers are filled and frosted the cake was 4 1/2 inches high. If you bake in two 9 inch cake pans I think each layer will bake to 1 1/2 inches high. If you use the 9 inch pans, check for doneness at 25 minutes. Below are links to two cake batter amount, time an temp charts that you will find helpful in the future. Hope all goes well.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Hi all the way from Africa. I’ve always loved your recipes and have tried some of your recipes which were great. Question… how many grams is the Vanilla Pudding for the filling in this recipe? I want to try it out.
Many thanks.
Hi Maureen, Thank you for your nice comments on the recipes. The small box of Vanilla Pudding is 96 grams. We used Jell-O brand pudding. Hope you enjoy the cake.
Yummy and delicious!! Did cupcakes and Was asked from several people where I purchased them!! ?
Hi Ann, Wonderful!! I’m so happy you enjoyed the recipe, thank you for posting.
This cake is wonderful and could have been beautiful if I hadn’t missed the part about the filling. I put all the filling between the layers and didn’t have any for the top. But I did just put pineapple on top of the cc icing. The only thing I will change is I will be adding pineapple extract. My family didn’t think it had enough pineapple flavor. This is a keeper, The best Pineapple cake I have ever tried. I will definitely try this is Cup Cake form. Thanks
Hi Frances, I’m happy you enjoyed the recipe, thanks so much for posting your thoughts.
Hi, so I’m going to make this cake for my grandmothers bday this weekend, but I’d like to use three 9” pans instead of the 8”. Could you please tell me how to customize this recipe for three 9” pans? Like how many more cups/measurements of all the ingredients would I need to add to the initial recipe? Thank you:)
Hi LaRhonda, If you are fine with having two 9 inch layers you can use the recipe as it is written. Are you using the Yellow recipe or the Pineapple Coconut recipe that Melissa gave a link to? If using the Yellow, note that it uses the Reverse Creaming Method of mixing. If you are not familiar with this method, you should watch Melissa’s video. You can find it by entering Reverse Creaming in the Search Bar. If you need to use three 9 inch pans, you can increase the recipe by 1/2 to get the amount of batter you need. I usually put 4 to 4 1/2 cups batter in 9 inch pans. Also, if you have a yellow cake recipe of your own it is fine to use that for your 9 inch pans, then using the filling and frosting from Melissa’s recipe. Let me know if you have other questions.
Thank you:). Yes, I will be using your yellow cake recipe instead of the pineapple coconut cake. So just to clarify, I’m going to be measuring out 1/2 more of each cup/tsp ingredient listed just for the batter mixture recipe? Will the initial pineapple and cream filling recipe be enough to cover the three 9” cakes, or will I have to increase the recipe for that as well, and if so by how much? Lastly, how would I increase the egg amount in the batter mixture by 1/2? Would I just use 5 large eggs instead of 4, or 4 eggs with either the yolk or white of another to make 4 1/2?
Hi LaRhonda, Yes, 1/2 more of each ingredient. I said in my above answer that I usually put 4 to 4 1/2 cups batter into a 9 inch round pan. We like our layers to be a bit thinner. The Cake Batter Charts (I will link to below) call for 5 cups batter for each 9 inch round pan. You may prefer your cake layers to be taller. If so, you should double the recipe, this will give you 16 cups of batter with only 1 cup leftover. Below I will list amounts for 1 1/2 times the recipe – this will give you 12 cups of batter. Can your mixer hold this much batter?
4 1/2 cups cake flour
3 cups sugar
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 sticks unsalted butter, slightly softened
6 large eggs
1 1/2 cups buttermilk
4 1/2 teaspoons vanilla extract
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
You will not need to increase the filling or frosting recipes
I just made the Pineapple Cake Recipe.
The yellow cake is wonderful!
Do I need to refrigerate the cake.
Hi Phyllis, Thank you for your nice comment about the cake! You will need to refrigerate the cake, both the pineapple filling and the cream cheese frosting require refrigeration.
I’d like to make this for my Dad’s birthday. He’s not big on cream cheese. Do you think all buttercream icing would still taste right?
Hi Tom, Yes, it will be fine to use buttercream. Hope your Dad will enjoy his birthday cake!!
Do you think using an additional 2 sticks of butter instead of the two 8oz cream cheese packs? Leave everything else the same?
Thanks
Is it correct the the cake only needs to cook for 20 to 25 minutes? Should I adjust the time if using 3 9 inch pans
?
Hi Caryn, This recipe makes 7 cups batter. I suggest you use only two 9×2 inch round pans. You could split those 2 layers after baking to give you a 4 layer cake. Click on the link below to see a cake batter amounts chart ……keep in mind that you will bake for a shorter time if using less batter than recommended, so keep an eye on it but don’t open the oven door too frequently.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
This recipe turned out great and the three 8″ pans worked perfect for the amount of batter. I was a little concerned because I didn’t know how much the batter would rise in the pans since it’s the first cake I’ve made at low altitude since I move to AL, but it was fine. I will say that I wished it had had more pineapple taste, so if I make it again, I will try the pineapple cake layer recipe as suggested.
Hi Carma, Your cake is beautiful!! I’m happy all went well. For more pineapple flavor in the cake layers I think you would like our Coconut Pineapple Cake found in the recipe section. Pineapple in the layers definitely boost the flavor, and it also pairs well with the cream cheese frosting.
My goodness I had nothing but compliments on this cake it was absolutely delicious.I was worried it might not having the pineapple taste I was looking for but it was perfect.I willing be making this again for all my pineapple loving friends and family.
I can’t wait to try some of the others you have posted.
Thank you so much for your nice comments on the cake! I am so happy that you and your friends enjoyed it!
Hi! Is there a substitute for instant vanilla pudding?
Hi Urvashi, I don’t know of a substitute for the instant pudding. You could use pineapple filling from our Coconut Pineapple Cake — link to recipe below.
https://www.mycakeschool.com/recipes/pineapple-coconut-cake/
Hi, I would love to try this recipe, but I would need to make a cake 4 days before the party… do you know if it would still be good if refrigerated?
Hi Dalia, Ideally, it is best to complete this cake only one day before serving. The cake layers could be made in advance, wrapped individually in plastic wrap then aluminum foil and frozen. They can be frozen for a month when wrapped properly. When ready to complete the cake take the layers from the freezer, allow to thaw on the countertop. When condensation forms on the foil, unwrap and let thaw. The layers can be frosted while still cold if needed. The completed cake will need refrigeration because of the pineapple and cream cheese.
Can I add pineapple juice, instead of buttermilk to give more rich flavour?
Hi Manisha, I have never tried using pineapple juice, so I am not sure of the outcome. The buttermilk will give your a softer and more fluffy texture. If you decide to give the pineapple juice a try, I would love to know what you think.
Can I use all purpose flour instead of cake flour?
Hi Kanika, This is how you can make cake flour using AP flour. For each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch (corn flour in the UK). This recipe has 3 cups cake flour so you will measure out 3 cups all purpose flour, remove 6 Tablespoons and replace that with 6 Tablespoons cornstarch. Whisk to blend and proceed with the recipe. Hope you will enjoy the cake. I also want to add that this recipe uses the Reverse Creaming Method. If you are not familiar with this method, you should watch Melissa’s video, click on link below.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
You could use your own favorite vanilla cake recipe and add the Pineapple & Cream Filling and the Cream Cheese Frosting.
A first time making a Pineapple Cake and it turned out GREAT!!
Hi Shawnte, Your cake is perfectly beautiful!! I’m happy you enjoyed it, thanks so much for posting your picture!!
Hi, may I know the quantity in grams or tablespoons of the vanilla pudding powder you have used? Thanks :)
Would definitely try this yummy looking cake?
Hi Shakthi, We used Jell-O brand Vanilla Instant Pudding. It is 3.4 ounces (96g). Hope you will enjoy the cake.
Do you know how to make this in sheet cake form? Preferably a half sheet cake?
Hi Blair, This recipe makes approx. 7 1/2 cups batter. You could make a 9×12 sheet cake. A half sheet cake is 11×15 needs 11 cups batter so you would need to double the recipe. To recreate the cake in a sheet cake you would need to have a 2 layer sheet cake so you could spread the pineapple filling between to two sheet cakes. For just a single layer sheet cake, you could frost the sheet cake and then spread the pineapple filling over the top. I think you would need to pipe a border around the top to keep the filling from falling over the sides. I think a 2 row ball border or shell border would be wide enough. The cake will need refrigeration due to the pineapple filling.
You have been so helpful!! I can’t wait to try this!! Thank you so much for the information!!!
Hi Bebe- Could I make this in a 6 inch round pan? In one of your earlier comments you wrote that it makes 7 cups of batter. If I made this in a 6 in would I add 2 cups of batter to three 6 in pans? Would it take less time to bake? Thanks for your help.
Can you halve this recipe?
Thanks.
If I wanted to make this cake and ship it to someone, would it be okay to freeze the whole cake while frosted?
Hi Janet, I have not tried freezing this filling so I’m not sure of the outcome. I would choose a recipe without a perishable filling and frosting for shipping.
Just thought I would drop in and say that this will be my third time making this cake. I use the browneyedbakers recipe for the instant pudding and it turns out really good. to be fair I have never used the boxed pudding–just the one on the site but it tastes good. My mil always made hubs a pineapple cake for his bday and now this is what I make and he loves it better than what his mom made. Just in case you get a question about using fresh pineapple the canned works better in this recipe.
Hi Sarah, Thank you so much for your nice comments on the recipe. Also, your information on the instant pudding as well as using canned pineapple will be helpful to other bakers.
My piping skills need work. I followed directions exactly as written. Looking forward to trying a slice for my daughter’s 21st birthday. Pineapple cake was her request.
Hi Erin, I think your cake looks great, I hope everyone will enjoy it. For best flavor and texture, take it out of the refrigerator and hour or so before serving.
Hi BeBe, I have another recipe that you use toothpicks to put holes in the baked cake layers and put some of the pineapple juice in them to bring more flavor to the cake. Will this work for this cake.
Hi Dee, I think it would be fine to use some of the reserved pineapple juice. I would use a pastry brush to add the juice. Once the cake layers have cooled and you are ready to fill and frost the cake is when you could use a toothpick to add some holes and brush on the pineapple juice. Be careful not to add to much moisture, that could make the layers soggy. I hope you will enjoy the recipe