Pineapple Butter Cake is a classic and rich, super moist and buttery cake that is not only easy to make but so addictive that you will end up making it all the time!
I love desserts prepared using fruit and upside down cake is one of my favorite. But to make it even extra easy, I have prepared no fuss, delicious butter cake. This would be perfect for Easter or Christmas, New Year, Birthdays or any occasion.
You can make this cake look fancy or festive by topping it with confectioners sugar, whipped cream and chunks of fresh pineapple.
What is your favorite dessert using fruits?
What can you do with ripe pineapple?
Many of my readers ask me this question. Some of my favorite recipes that I prepare using ripe or over ripe pineapples are pineapple upside down cake, pineapple sheera (pudding), tropical fruit salad. You can even use it in stir fries or simply grill it and serve it with ice cream or yogurt.
Should I refrigerate pineapple cake?
Yes. It is always better you refrigerate the cake. Either cover it with aluminium foil or place it on cake container before refrigerating.
Can you make pineapple cake day before?
Pineapple cake will remain fresh for upto 3 days. So once the cake is baked and comes to room temperature, you can cover with aluminum foil and refrigerate it.
How to serve pineapple cake ?
You can serve it warm or cold. I would highly recommend serving it warm with whipped cream or vanilla ice cream. You will thank me for this later 🙂
How to make the best Pineapple Butter Cake at home?
In a pan on medium-high heat, add 1 stick of butter. You can use salted or unsalted. If using salted one , then skip salt in recipe. Once the butter has melted, add chopped pineapples and saute for about 10-12 minutes. The pineapple butter combination is match made in heaven. The aroma, the taste will make you go crazy.
In a large mixing bowl, beat two eggs, and then add rest of the dry ingredients (flour, baking powder, baking soda, cardamom powder, sugar) and mix until just combined.
To the above batter, add sauteed pineapple along with melted butter and mix well. Transfer to a greased 9 inch pan and bake in a preheated 350 F (180 C) oven for 35 to 40 minutes or until a toothpick inserted at the center comes out clean.
Some variations to the pineapple butter cake recipe below
- You can substitute brown sugar with regular sugar. The color of the cake will change accordingly.
- To make it more aromatic and take it to next level, you can substitute butter with brown butter.
- You can also combine fruits like mango or apple or even shredded coconut to the recipe.
What flavors go well with pineapple or what tastes good with pineapple?
This tangy and sweet fruit goes well with mango, grapes, orange, berries and in any tropical recipes. You can also prepare cocktails using this fruit.
Detailed Recipe for Pineapple Butter Cake
Pineapple Butter Cake is a classic and rich, super moist and buttery cake that is not only easy to make but so addictive that you will end up making it all the time!
- 3 cups Pineapple (chopped, about half pineapple)
- 1/2 cup Butter (1 stick) (or brown butter or ghee)
- 2 large Eggs
- 1 tsp Vanilla extract
- 1/4 tsp Cardamom powder
- 1 cup All purpose flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2/3 cups Sugar
- 1/3 cup Brown Sugar
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Preheat the oven to 350 degree F ( 180 C) and grease 9 inch baking pan.
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In a pan on medium-high heat, add 1 stick of butter. Once the butter has melted, add chopped pineapples and saute for about 10-12 minutes.
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In a large mixing bowl, beat two eggs, and then add vanilla extract, rest of the dry ingredients (cardamom powder, flour, baking powder, baking soda, salt, sugar) and mix until just combined.
-
To the above batter, add sauteed pineapple along with melted butter and mix well.
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Transfer the batter to a greased pan and bake for 35 to 40 minutes or until a toothpick inserted at the center comes out clean.
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Pineapple Butter Cake is ready. Serve and enjoy
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You can sprinkle top with confectioners sugar or whipped cream and fresh chunks of pineapple or both.
- Check the cake at the half way mark. If the top is browning faster, then cover it with a aluminium foil.
- Skip salt if you are using unsalted butter.
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Ingredients for Pineapple Butter Cake or Ghee Cake
- 3 cups Pineapple (chopped, about half pineapple)
- 1/2 cup Butter (1 stick) (or brown butter or ghee)
- 2 large Eggs
- 1 tsp Vanilla extract
- 1/4 tsp Cardamom powder
- 1 cup All purpose flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2/3 cups Sugar
- 1/3 cup Brown Sugar
Instructions
Step I
- Preheat the oven to 350 degree F ( 180 C) and grease 9 inch baking pan.
- In a pan on medium-high heat, add 1 stick of butter. Once the butter has melted, add chopped pineapples and saute for about 10-12 minutes.
Step II
- In a large mixing bowl, beat two eggs, and then add vanilla extract, rest of the dry ingredients (cardamom powder, flour, baking powder, baking soda, salt, sugar) and mix until just combined.
- To the above batter, add sauteed pineapple along with melted butter and mix well.
- Transfer the batter to a greased pan and bake for 35 to 40 minutes or until a toothpick inserted at the center comes out clean.
- Pineapple Butter Cake is ready. Serve and enjoy
- You can sprinkle top with confectioners sugar or whipped cream and fresh chunks of pineapple or both.
Omg yes to everything about this cake! My husband and kids LOVE pineapple, and this cake totally hit the spot!
Thanks!
Give me anything pineapple and I’m in heaven! This looks great!
Beautiful, sweet, and delicious! Remind me of a traditional pineapple upside down cake my mom used to make!
My goodness, this looks so incredibly moist. I like the little bit of cardamom in there too (one of my favorite spices). Looks great for entertaining.
Thanks. Please give it a try and let me know how it turned out!
I love pineapple anything, and this cake did not disappoint. Great instructions, and turned out beautifully!