Heavenly White Chocolate Pineapple Cake – A Tropical Dream Dessert!

Take a journey to the tropics with this decadent white chocolate pineapple cake. The moist pineapple-infused layers are complemented by a luscious white chocolate frosting, creating the perfect balance of sweetness and flavor. This cake is ideal for special occasions, summer gatherings, or whenever you’re craving a taste of paradise.

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup buttermilk

For the frosting:

• 8 ounces white chocolate, melted and cooled
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

For garnish:

• 1/2 cup shredded sweetened coconut (optional)
• Pineapple slices or chunks
• White chocolate shavings

Equipment

• 2 9-inch round cake pans
• Mixing bowls
• Hand or stand mixer
• Spatula
• Cooling rack

Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
5. Gently fold in the crushed pineapple until evenly distributed.
6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step 2: Bake the Cake

1. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Frosting

1. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
2. Mix in the melted white chocolate, heavy cream, and vanilla extract. Beat until the frosting is smooth and fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Garnish with shredded coconut, pineapple slices, and white chocolate shavings if desired.

Step 5: Serve and Enjoy

Slice the cake and serve it chilled or at room temperature.

Tips

• Make sure the pineapple is well-drained to avoid excess moisture in the cake.
• For extra tropical flavor, add a splash of coconut extract to the batter or frosting.
• Store leftovers in the refrigerator for up to 5 days.

This heavenly white chocolate pineapple cake is a tropical dream come true. With its moist layers and creamy frosting, it’s a dessert that will leave everyone asking for seconds. Perfect for any occasion, this cake is a must-try for pineapple lovers and dessert enthusiasts alike!

Heavenly White Chocolate Pineapple Cake - A Tropical Dream Dessert!

Indulge in the tropical flavors of this heavenly white chocolate pineapple cake. Moist layers, creamy frosting, and a sweet pineapple twist make this dessert irresistible!

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Equipment

• 2 9-inch round cake pans
• Mixing bowls
• Hand or stand mixer
• Spatula
• Cooling rack

Ingredients

  

• For the cake:
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple drained
• 1/2 cup buttermilk
• For the frosting:
• 8 ounces white chocolate melted and cooled
• 1 cup unsalted butter softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• For garnish:
• 1/2 cup shredded sweetened coconut optional
• Pineapple slices or chunks
• White chocolate shavings

Instructions

 

• Step 1: Prepare the Cake
• Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Gently fold in the crushed pineapple until evenly distributed.
• Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
• Step 2: Bake the Cake
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• Step 3: Make the Frosting
• In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
• Mix in the melted white chocolate, heavy cream, and vanilla extract. Beat until the frosting is smooth and fluffy.
• Step 4: Assemble the Cake
• Place one cake layer on a serving plate and spread a generous layer of frosting on top.
• Add the second cake layer and frost the top and sides of the cake.
• Garnish with shredded coconut, pineapple slices, and white chocolate shavings if desired.
• Step 5: Serve and Enjoy
• Slice the cake and serve it chilled or at room temperature.