A from-scratch pineapple snack cake with a simple whipped cream topping, or double the recipe for a layer cake with easy pineapple frosting!
If you’re crazy about pineapple, why not try a homemade pineapple snack cake? Crushed pineapple gets blended into a simple cake batter to give it a tropical flavor. Then you’ll add lemon, almond and vanilla extracts that only enhance the amazing flavor of this easy cake.
Here’s what I love about this cake:
Baked as the recipe says, it will make a 8×8 size snack cake that we like to top with a touch of whipped cream. Use Cool Whip or stabilized whipped cream to cover the top, or simply serve it with a dollop of Redi-Whip whipped cream.
But if you’re feeling really fancy, double the cake ingredients and bake it in two 9″ round cake pans. Baking time might be slightly different so be sure to watch the cake layers closely. How do you know a cake is done? The center will bounce back when you touch it. Simple as that!
Whether you choose a snack cake or a layer cake, if you want to enhance the pineapple flavor you can make a simple, fluffy pineapple frosting from crushed pineapple, instant vanilla pudding and whipped topping. This light frosting is good enough to eat with a spoon, but make sure you leave enough to frost the cake!
This versatile cake is best served the day you make it. Just be sure the cake has cooled before you top it with the whipped cream.
Pineapple Snack Cake is a rich buttery cake with pineapple baked inside. Frost the top with traditional whipped cream or this light, fluffy, pineapple cream.
- ½ cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ¼ teaspoon each of almond extract, vanilla extract and lemon extract
- 1/4 cup canola oil
- 1 ¾ cups cake flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ⅔ cup crushed pineapple with juice
- 20 ounces unsweetened crushed pineapple drained
- 3.4 ounce package dry instant vanilla pudding mix
- 12 oz Cool Whip or stabilized whipped cream
Using a stand mixer, cream the butter.
Add the sugar gradually and beat until fluffy.
Add the eggs, extracts and oil and beat until well blended.
In a medium bowl, sift together the flour, salt, baking soda and baking powder.
Add the dry ingredients alternately with the crushed pineapple.
Mix together well.
Grease and flour an 8x8" pan for a snack cake and spread batter in the bottom or if you doubled the recipe for layer cake, divide between two greased and floured 9" round cake pans.
Bake at 350 degrees for 35 minutes or until the top of the cake springs back when you touch it.
In a bowl, combine the drained pineapple and dry vanilla pudding mix.
Fold in the whipped cream.
If making an 8x8 cake, simply frost the cake once it is cooled. If making a layer cake, spread some of the frosting on the top of one layer. Then put the other layer of cake on top of that.
Spread the remaining frosting on the top and sides of the cake.
Store this cake in the refrigerator.