Go Back
–+ servings
isabelle pineapple cake

Discover the irresistible Isabelle pineapple cake a perfect blend of sweet and tangy flavors with a moist texture that keeps you coming back for more
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12 people
Calories: 320kcal
Cost: $15

Equipment

  • 9x13 inch baking pan
  • Electric mixer
  • Measuring cups and spoons
  • Parchment paper (optional)
  • Sharp serrated knife

Ingredients

  • 2 cups fresh pineapple chunks
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut (optional)
  • 1/2 cup crushed macadamia nuts (optional)
  • 1 tablespoon rum (optional)
  • 1 teaspoon lemon zest (optional)

Instructions

  • Preheat your oven to 350°F (175°C).
  • Prepare a 9x13 inch baking pan with cooking spray or line it with parchment paper.
  • Cut the fresh pineapple into small half-inch chunks and reserve the juice.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the reserved pineapple juice, mixing until just combined.
  • Fold in the pineapple chunks gently into the batter.
  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Frost with cream cheese frosting or drizzle with a light pineapple glaze if desired.

Notes

This cake is incredibly versatile; feel free to dress it up with cream cheese frosting or keep it simple with a glaze. For more tropical flavor, add shredded coconut or macadamia nuts to the batter. Store leftovers in an airtight container at room temperature for up to four days, or refrigerate if frosted. The cake freezes well; wrap in plastic wrap and store in a freezer bag for up to three months. Thaw in the refrigerator before serving.

Nutrition

Calories: 320kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 150mg | Potassium: 130mg | Fiber: 1g | Sugar: 25g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!