Pineapple Cake



I found this recipe at Savory Simple and just had to try it. I love pineapples, one layer cakes, and baking on a whim. This cake fits the bill. The list of ingredients are basic pantry items – which is perfect or dangerous when you feel like having a little slice of something after dinner. 

  • 2 cups flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 14 tablespoons butter, room temperature
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 – 20 ounce can crushed pineapple in juice (don’t drain)
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  1. Preheat oven to 350º. Grease a 9″ round cake pan and line it with parchment or wax paper.
  2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl, and add the eggs one at a time.
  4. Scrape down the bowl again, then add the pineapple, vanilla, and lemon zest, beat on medium-low speed.
  5. Add the flour mixture in three batches, scraping down the sides once again before giving the batter one more stir. Pour batter into pan, smoothing out the top.
  6. Bake for 50 to 60 minutes, and test with a toothpick. Let cool on a wire rack for 20 minutes, then remove from pan.
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