This pineapple cake is a tropical dream!
Soft, white cake has a hint of rum and pineapple baked right in and
is filled with a tangy pineapple filling. The cake is decorated with pineapple rum buttercream and macadamia nuts!
About This Pineapple Cake
This pineapple cake was made for my husband for his birthday. I wanted to surprise him with something fruity, something spiked, something sweet and something spectacular. I had my mind made up that he would absolutely LOVE a pineapple cake. My daughters tried to dissuade me, they thought since raspberries were his favorite fruit, perhaps a raspberry cake would be better. I ignored them.
I asked my husband if he thought a pineapple cake sounded good, you know for sometime in the future (right, real sneaky huh). His answer was “yeah, maybe”. That wasn’t exactly the answer I was looking for, so I ignored him too. I wanted a pineapple cake, damn it. So I made one and it was spectacular.
Fresh pineapples have been so succulent and sweet lately, it would be foolish to not use them in a recipe. Since pineapples are synonymous with pina coladas it was only fitting that this cake is infused with rum. Just like this Pina Colada Upside Down Cake, I used dark rum for the batter, and quite a bit of it since the alcohol does get baked out. You can use a smaller amount of rum extract and get an intense flavor as well.
What Is Pineapple Cake
This cake starts with a white cake batter that is infused with both dark rum and pineapple juice. I tend to shy away from layer cakes, but since this Dark Chocolate Cake was a success, I was emboldened to try again. Plus I knew I wanted to fill this cake with a fruity, pineapple filling. Once assembled, the cake is frosted with a sweet rum and pineapple buttercream. For a little color and a touch of salt to balance the sweetness, I surrounded the cake with chopped macadamia nuts. I garnished the cake with fresh pineapple too!
I admit I basically made this cake for myself, but the entire family played a part in devouring the entire cake. This pineapple cake could become a new birthday tradition.
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs, separated
- 2 tablespoons dark rum
- 1 teaspoon vanilla
- 3 cups flour
- 1 tablespoon baking powder
- 1 20 oz can of crushed pineapple with juice, divided
- 1 cup milk
- Remaining canned pineapple
- 2 tablespoon cornstarch
- Pinch of salt
- 1 tablespoon sugar
- 1 tablespoon butter,
- 1 cup butter
- 1 cup shortening
- 6 cups powdered sugar
- 2 tablespoon rum
- 1 tablespoon pineapple juice
- 1 teaspoon vanilla
- 2-3 tablespoons heavy cream
- 1 cup chopped macadamia nuts
Preheat the oven to 350 degrees. Place each 9-inch cake pan on parchment paper, trace the pans and cut out the circles. Spray each pan with non-stick spray. Place the parchment paper in the bottom of each pan; spray the paper with non-stick spray also.
In the bowl of a mixer beat the butter on medium speed until creamy. Mix in the sugar and beat until combined. Add egg yolks, one at a time, beating well after each addition. Beat in the rum.
In a separate bowl, whisk together the flour, and baking powder. Slowly beat in the flour mixture until completely combined. Add 1 cup of the crushed pineapple with juice and the milk and beat until blended.
In a separate bowl, whisk the egg whites until soft peaks form. Slowly and gently fold the egg whites into the cake batter. Divide cake batter between the two cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove cakes from the oven, allow them to cool completely on a wire rack.
While cakes are cooling, prepare the pineapple filling. In a small saucepan placed over medium heat, combine the remaining canned pineapple (reserve 1 tablespoon of pineapple juice), cornstarch, a pinch of salt, and sugar. Whisk mixture until thick and no longer milky. Remove from heat and whisk in the butter. Allow mixture to cool completely.
To prepare the frosting, beat the butter and shortening until creamy and smooth. Slowly beat in sugar one cup at a time. Add rum, remaining 1 tablespoon of pineapple juice and vanilla. Continue to beat until frosting is a spreading consistency.
To assemble the cake, carefully cut the domes off of each cake, using a serrated knife. Place one layer, top down on a serving plate. Spread the pineapple filling over the cake. Place the second layer, top-down over the filling. Lightly coat the cake with a thin layer of frosting. Refrigerate for 15-30 minutes to set the crumb coat. Remove the cake and coat the cake with the remaining buttercream.
Carefully place the nuts along the bottom of edge of the cake. Garnish cake with fresh pineapple wedges if desired.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g