Cuban Bakery-Style Pineapple Cake
A delightful and tropical pineapple cake with fluffy layers, infused with crushed pineapple and topped with sweet jam; perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Cuban
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple, drained
- 1 cup pineapple jam or filling
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the milk and vanilla extract until combined.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Fold in the drained crushed pineapple.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread the pineapple jam or filling between the layers and on top of the cake.
Notes
Serve with powdered sugar, fresh fruit, or whipped cream. For added tropical vibes, pair with coconut ice cream.
Find it online: https://www.cookiva.net/cuban-bakery-style-pineapple-cake/