Best 6 Pineapple Layer Cake Recipes

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

PINEAPPLE LAYER CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. , For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside., Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.

PINEAPPLE UPSIDE-DOWN LAYER CAKE

Steps:

• Heat oven to 350°F.
• Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
• In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
• Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
• In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
• Refrigerate 30 minutes to firm up before serving.

PINEAPPLE LAYER CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Sift the flour 4 times with the baking powder and salt.
• Cream the butter with 1 1/2 cups sugar in a large mixing bowl. Add the sifted ingredients alternately with the milk to the creamed mixture. Beat the egg whites until they are stiff, but not dry. Fold them into the batter.
• Pour the batter into three 9-inch round cake pans. Bake in the preheated oven approximately 30 minutes. Place on wire racks until cool.
• While the layers are cooling make the filling. Combine the egg yolks, 1/4 cup sugar, cornstarch, and pineapple juice in the top of a double boiler. Cook until thick; stir often. Cool, and spread filling on top of two of the layers. Sprinkle nuts and crushed pineapple on top of filling. Place these two layers one on top of the other, and place third layer on the top. Frost with any white frosting.

PINEAPPLE LAYER CAKE

Steps:

• Prepare cake batter according to package directions and pour into 2 9" round floured pans.
• Bake at 350 for 25-30 minutes.
• Allow cake to cool completely.
• Combine the drained crushed pineapple (you might have to squeeze it a bit with your hand to make sure it's not too liquidy still!) and the dry pudding mix thoroughly.
• Fold in the thawed Cool Whip.
• Use the Cool Whip mixture to frost the cake, putting the layers together.
• Refrigerate.

DOUBLE LAYER PINEAPPLE UP SIDE DOWN CAKE

Steps:

• 1. Cake: Blend cake mix, pineapple juice, eggs, vegetable oil together until smooth. Pour equal amounts of cake mix over brown sugar and pineapple mixture into each pan. Bake on center rack of oven under 350°F for 30 minutes or until center is done (cake tester inserted in center comes out clean). Allow cakes to cool for 15 minutes. Remove from pans on to plates and allow to cool for another two hours.
• 2. Topping: Place pineapple slices at the bottom of two well oiled baking pans. Place whole cherries in the center of each pineapple slice and in between each of the slices. Melt butter in medium sauce pan. Add brown sugar and cook until bubbling. Pour the brown sugar mix over the pineapples and cherries in each pan, up to two inches deep.
• 3. Frosting: Drain the can of pineapples so that is no liquid is left. Mix the pineapples and frosting together. Putting it together: Once the cakes have cooled for two hours, place one on top of the others with pineapple side up. Frost the sides of the cake. Leave the top and center of the cakes unfrosted. Place frosted cakes in the refrigerator until ready to serve.