This sweet, moist and tender Pineapple Layer Cake is packed with juicy pineapple chunks! Three soft layers of pineapple cake are separated by a creamy pineapple filling and finished off with homemade whipped cream frosting.
For the Pineapple Cake
- 2 1/2 cups (325g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup (60ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 4 large eggs
- 16 oz crushed pineapple, with juice
- 1 tsp vanilla extract
For the Pineapple Filling
- 1/3 cup (69g) sugar
- 1 1/2 tbsp cornstarch
- 8 oz crushed pineapple, with juice
- 2 tbsp water
For the Whipped Cream Frosting
- 3 1/2 cups heavy whipping cream, cold
- 1 1/2 cups (217g) powdered sugar
- 1 tbsp vanilla extract
- Dried pineapple slices
Make the Cake Layers
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
- Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter, oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the crushed pineapple and mix until well combined.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the remaining crushed pineapple and vanilla extract and mix until well combined.
- Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Make the Filling
- Combine the sugar and cornstarch in a large saucepan. Stir in the pineapple, including the juice, and the water.
- Cook over medium heat, stirring regularly until mixture thickens and come to a boil, about 10 minutes. Allow to boil for 1 minute, then remove from heat. Set in the fridge to cool completely.
Make the Frosting & Build the Cake
- Make sure the cake layers and filling have fully cooled. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Fold one cup of the whipped cream into the pineapple filling until well combined. Set aside.
- Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. These cakes don’t have a large dome, but I like to make sure they’re completely flat. Place the first cake on a serving plate or a cardboard cake round.
- Pipe a dam of whipped cream around the outer edge of the cake and fill it with half of the pineapple filling. Spread evenly.
- Top with the second layer of cake and add another layer of pineapple filling.
- Add the final layer of cake on top and frost the cake with the remaining whipped cream. Use remaining whipped cream to pipe swirls on top of the cake. Finish off the cake with some dried pineapple slices.
- Store the cake in the fridge until ready to cut and serve.
- Makes 12-14 slices.
- To Make Ahead: Once cake layers are fully cooled, wrap each one tightly in plastic wrap and refrigerate for up to 24 hours. The filling (without the whipped cream folded in) should also be okay in the fridge overnight – just be sure to keep it in an airtight container.
- To Store Extras: Cake is best refrigerated in an airtight container and eaten within 2-3 days.
- Serving Size:
- Calories: 849
- Sugar: 148.7 g
- Sodium: 144.1 mg
- Fat: 17.2 g
- Carbohydrates: 169.3 g
- Protein: 8.2 g
- Cholesterol: 88.7 mg
Keywords: pineapple dessert, 3 layer cake, best fruit cake