Pineapple Cream Cake Recipe (Soft, Moist & Easy)

Pineapple Cream Cake Recipe (Soft, Moist & Easy)

Pineapple Cream Cake is a light, fluffy and delicious dessert made with soft vanilla sponge cake, sweet pineapple pieces and smooth whipped cream frosting. The combination of juicy pineapple and creamy frosting makes every bite refreshing and flavorful.

This homemade pineapple cream cake is perfect for birthdays, family gatherings, celebrations or whenever you want to enjoy a bakery-style dessert at home. With a few simple ingredients and easy steps, you can prepare this beautiful cake in your own kitchen.

Why You’ll Love This Pineapple Cream Cake

• Soft and fluffy: A tender vanilla sponge creates the perfect cake layers.
• Fresh and fruity: Pineapple adds a sweet, tropical flavor.
• Light and creamy: Whipped cream frosting keeps the cake delicious without feeling too heavy.
• Perfect for celebrations: Decorate it with pineapple chunks for a beautiful finish.

Ingredients for Pineapple Cream Cake

For the Vanilla Sponge Cake

• 1 cup all-purpose flour
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/4 cup neutral vegetable oil

For the Pineapple Filling

• 1 cup canned pineapple chunks, finely chopped and drained
• 2–3 tablespoons pineapple syrup

For the Whipped Cream Frosting

• 2 cups cold whipping cream suitable for whipping
• 3 tablespoons powdered sugar, or to taste
• 1/2 teaspoon vanilla extract

For Decoration

• Pineapple chunks or small pineapple pieces
• White chocolate shavings, optional

How to Make Pineapple Cream Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 170°C (340°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a bowl, beat the eggs and sugar until the mixture becomes pale, thick and fluffy. Add the vanilla extract and mix gently.

Sift together the flour and baking powder. Fold the dry ingredients into the egg mixture in batches. Mix the milk and oil together, then gently fold them into the batter until smooth. Avoid overmixing to keep the sponge light.

Step 2: Bake the Sponge Cake

Pour the batter into the prepared cake pan and level the surface. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 3: Prepare the Pineapple Filling

Drain the canned pineapple chunks thoroughly and chop them into small pieces. Reserve a little pineapple syrup to moisten the cake layers.

Make sure the pineapple pieces are not too wet, as excess liquid can soften the whipped cream and make the cake unstable.

Step 4: Whip the Cream

Place the cold whipping cream in a chilled mixing bowl. Add the powdered sugar and vanilla extract.

Beat until medium-stiff peaks form and the cream holds its shape. Avoid overwhipping, as the cream may become grainy.

Step 5: Assemble the Cake

Once the sponge is completely cool, carefully slice it horizontally into two even layers.

Place the first layer on a serving plate. Brush it lightly with pineapple syrup, then spread a layer of whipped cream over the top. Add the chopped pineapple pieces evenly.

Place the second sponge layer on top. Lightly moisten it with pineapple syrup, then cover the top and sides with the remaining whipped cream.

Step 6: Decorate and Chill

Decorate the cake with pineapple chunks, piped whipped cream or white chocolate shavings.

Refrigerate for at least 3–4 hours before serving. Chilling allows the flavors to blend and makes the cake easier to slice.

Tips for the Best Pineapple Cream Cake

• Allow the sponge cake to cool completely before adding whipped cream.
• Drain pineapple thoroughly to prevent excess moisture.
• Keep the whipping cream cold while preparing the frosting.
• Add pineapple syrup sparingly so the sponge stays moist without becoming soggy.
• Refrigerate the finished cake and serve it chilled.

How to Store Pineapple Cream Cake

Store the cake in an airtight cake container in the refrigerator for up to 3 days, provided the ingredients remain fresh and properly chilled. Because this cake contains whipped cream and fruit, do not leave it at room temperature for extended periods.

Frequently Asked Questions

Can I use fresh pineapple instead of canned pineapple?

Yes, fresh pineapple can be used. Cut it into small pieces and drain any excess juice before adding it to the cake.

Can I make pineapple cream cake a day ahead?

Yes. Prepare the cake a day ahead and refrigerate it in a covered container. It is best served chilled.

Why is my whipped cream frosting becoming runny?

The cream may not be cold enough, may have insufficient fat for whipping, or may have been affected by excess pineapple juice. Use cold whipping cream and thoroughly drained pineapple.

Can I make this cake without an electric mixer?

An electric mixer makes whipping the eggs and cream easier. You can use a hand whisk, but achieving the same volume and texture will require more effort.

Enjoy this soft and creamy Pineapple Cream Cake with your family and friends. Its fluffy sponge, juicy pineapple filling and smooth whipped cream make it a wonderful homemade dessert for any special occasion.

Pineapple Cream Cake Recipe Card

Prep Time: 25 minutes
Cook Time: 30 minutes
Chilling Time: 3–4 hours
Total Time: Approximately 4 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: International
Method: Baking

Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 cup drained pineapple chunks
• 2–3 tablespoons pineapple syrup
• 2 cups cold whipping cream
• 3 tablespoons powdered sugar

Instructions

1. Preheat the oven to 170°C (340°F) and line an 8-inch cake pan.
2. Beat eggs and sugar until pale and fluffy. Mix in vanilla.
3. Sift flour and baking powder, then gently fold into the egg mixture.
4. Fold in milk and oil until combined.
5. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
6. Chop and drain the pineapple pieces.
7. Whip cold cream with powdered sugar until medium-stiff peaks form.
8. Slice the cooled sponge into two layers. Brush lightly with pineapple syrup.
9. Spread whipped cream and pineapple pieces over the first layer, then add the second layer.
10. Cover the cake with the remaining cream, decorate and refrigerate for 3–4 hours before serving.

Notes: Keep the cake refrigerated. Drain the pineapple well and avoid adding too much syrup.