Prepare a delicious pineapple cake with ease: the easy-to-follow recipe!

So, you want to get your hands dirty with an awesome pineapple cake but without any hassle? I swear, this dessert has become one of my classics for family Sundays. No need for complicated ingredients or a professional oven, just fun and a bit of patience.

découvrez notre recette simple et rapide pour préparer un gâteau à l'ananas savoureux. suivez nos étapes faciles et régalez-vous avec ce dessert fruité et moelleux !
© C'est Maman Qui L'a Fait - Prepare a delicious pineapple cake with ease: the easy-to-follow recipe!
Jump to recipe Print
Show summary Hide summary

To be honest, at first I always started off with a bit too much sugar when I made my pineapple cake recipe, and well, that masked a bit the super fresh fruity taste of the pineapple. Now, I measure more precisely, and the result is so much lighter, perfect for treating yourself without feeling guilty.

I also recommend trying canned pineapple that’s well drained; it’s a huge time saver, especially if you tend to skip the fruit stands or you’re not sure about the ripeness of fresh pineapple. But honestly, caramelizing fresh pineapple in a bit of butter is a whole different thing—the homemade caramel at the bottom of the pan is what makes the cake really special.

Discover how to prepare delicious baked apples: a simple and delicious recipe
Simple yogurt cake: the foolproof recipe for a delicious snack

Oh, and don’t skip this crucial moment: let your cake cool down before trying to unmold it. I learned the hard way that rushing risks breaking the beautiful caramelized top that gives all the charm. Anyway, join me in this sweet adventure, you won’t regret it!

discover our simple and quick recipe to prepare a tasty pineapple cake. follow our step-by-step tips to successfully make this must-try dessert with ease!

Essential ingredients for a tasty and simple pineapple cake

  • 1 can of pineapple slices (or the equivalent in fresh pineapple for the more adventurous)
  • 150g of brown sugar (adjust to your taste, I use a bit less)
  • 100g of unsalted butter (unless you prefer semi-salted butter, that works too)
  • 3 eggs (I often choose organic, but it’s up to you)
  • 180g of flour
  • 1 packet of baking powder
  • 10 cl of milk (whole or semi-skimmed, really personalize it)
  • 1 pinch of salt
  • Vanilla powder or extract (because it always adds a little extra something)

Attention, sometimes banal utensils, often overlooked but crucial

  • A round cake pan (the one you have on hand, a tart pan works perfectly)
  • A whisk or electric mixer (whisking by hand, why not, but prepare for a good hand soak)
  • A mixing bowl (large enough so you don’t have to do acrobatics while mixing everything)
  • A spatula (to stubbornly scrape the stuck batter, an unfailing warrior)
  • A frying pan (if you decide to sauté the fresh pineapple in butter)

Step-by-step preparation for a stress-free successful pineapple cake

Start by preheating the oven, classic but important: 180°C (or 160°C if you have a fan oven). Meanwhile, dive into the butter and sugar, the magical moment for the caramel at the bottom of the pan. For me, I melt the butter over low heat, add the sugar and let it slowly do its thing, without stirring too much to avoid burning.

Then, drain the pineapple slices well if they’re canned. I put them on paper towels until they’re perfectly dry. A little tip: if you opt for fresh pineapple, quickly fry it in a pan with a bit of butter, it enhances the sweet flavor.

Place the slices at the bottom of the pan, those little golden pieces that will become the cake’s star. Then, move on to the batter: beaten eggs, then flour, baking powder, milk, vanilla, salt. Here, I love mixing with a whisk, but I’ll admit sometimes I do it all with a spoon, not very orthodox but it works.

Pour the batter slowly over the pineapples. Don’t worry, the batter covers but doesn’t drown the fruit. Bake for about thirty minutes, but start checking after 25 minutes, well, every oven has its own temperamental personality. A knife inserted in the center should come out clean.

And here it is, the unmolding and tips to present your cake like a chef in 2025

Once out of the oven, this is the crucial moment: let it cool, or you risk ending up with a scrambled cake all over the table. Like me, I always let it sit 10-15 minutes, it seems long but it’s worth the wait.

To unmold, a quick hand with a plate placed over the pan, a quick flip, and tadaaam! The melting caramel and nicely golden pineapple rings reveal their beauty. A personal tip: I often add a bit of homemade whipped cream or a scoop of vanilla ice cream, and then, you’re in paradise.

Well, I won’t hide that sometimes I mess up a bit, either it sticks or the caramel isn’t golden enough, but honestly, that’s how you learn. Keep it simple, have fun, and above all enjoy.

Can fresh pineapple be used instead of canned?

Absolutely, fresh pineapple provides a more intense and natural flavor. It is recommended to sauté it in a bit of butter to lightly caramelize the slices.

How to prevent the caramel from sticking to the pan?

Well butter the pan before making the caramel and heat the sugar gently to avoid burning or excessive sticking. Once cooled, the caramel unmolds better.

Can sugar be reduced without altering the cake’s texture?

Yes, reducing sugar will keep the cake moist thanks to the eggs and butter, but the flavor will be more fruity and less sweet. Perfect for those who prefer lighter tastes.

How long does this cake keep?

This cake keeps for 2 to 3 days at room temperature, well wrapped. Beyond that, the cake loses some of its softness, so better eat it quickly!

Can this cake be prepared in advance?

Yes, you can prepare it the day before, it will only be better, as the flavors have time to blend well. Just remember to take it out a bit before serving.

Pineapple Cake
Pin
Print

Pineapple Cake

5.0 from 1 vote
Course: DessertCuisine: FrenchDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

350

kcal

Delicious caramelized pineapple cake with a soft texture.

Ingrédients

Instructions

  • Preheat the oven to 180°C. Melt the butter with the brown sugar in a cake pan over low heat until caramel forms.
  • Drain the pineapple slices and arrange them in the pan over the caramel. Set aside.
  • In a bowl, whisk the eggs with the white sugar until the mixture whitens.
  • Add the flour and baking powder to the egg mixture, then incorporate the vanilla essence. Mix well until you get a smooth batter.
  • Pour the batter evenly over the pineapples in the pan. Bake and cook for about 40 minutes, until the cake is nicely golden.
  • Let cool slightly before unmolding the cake onto a serving plate. Serve warm or at room temperature.

Video

Notes

  • Lightly caramelize the pineapple slices before placing them in the pan: the cake will be more fragrant, moist and intensely indulgent.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 8
  • Calories: 350kcal
  • Fat: 14g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Cholesterol: 110mg
  • Sodium: 180mg
  • Potassium: 150mg
  • Carbohydrates: 50g
  • Fiber: 1g
  • Sugar: 34g
  • Protein: 5g
  • Vitamin A: 250IU
  • Vitamin C: 5mg
  • Calcium: 70mg
  • Iron: 2mg
  • Vitamin D: 1mg
  • Vitamin E: 0mg
  • Vitamin K: 0mg
  • Thiamin: 0mg
  • Riboflavin: 0mg
  • Niacin: 0mg
  • Vitamin B6: 0mg
  • Vitamin B12: 0mg
  • Folate: 0mg
  • Biotin: 0mg
  • Pantothenic Acid: 0mg
  • Phosphorus: 0mg
  • Iodine: 0mg
  • Magnesium: 0mg
  • Zinc: 0mg
  • Selenium: 0mg
  • Copper: 0mg
  • Manganese: 0mg
  • Chromium: 0mg
  • Molybdenum: 0mg
  • Chloride: 0mg

Like this post? Share it!