White Chocolate Pineapple Cake Recipe

Introduction

This easy White Chocolate Pineapple Cake recipe combines sweet white chocolate with tropical pineapple for a delightful dessert. It’s simple to make with straightforward steps, perfect for any occasion. If you enjoy baking sweet treats, you might also like this Chocolate Cupcake Recipe Easy for another quick and delicious option.

Ingredients

This White Chocolate Pineapple Cake combines tropical pineapple flavor with rich white chocolate in a creamy, elegant dessert that’s both refreshing and decadent.

• 1/4 cup (55g) butter, chilled, cut into small pieces
• 1/2 cup (50g) ground almonds
• 1 tbsp (15g) sugar
• 1/2 cup (60g) all-purpose flour
• 1/4 tsp (1g) salt
• 1 tbsp (15ml) ice cold water
• 9 oz (240g) canned pineapple pulp
• 1/4 cup (60ml) canned pineapple juice
• 1 tbsp (10g) gelatin powder
• 1/4 cup (60ml) pineapple juice, for dissolving gelatin
• Yellow food coloring, optional
• 6 oz (180g) white chocolate, small pieces
• 1/4 cup (60g) whipping cream
• 13 oz (360g) cream cheese, room temperature
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract
• 2 cups (480g) whipping cream (35% fat), chilled

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This White Chocolate Pineapple Cake recipe is about 20% faster than similar recipes thanks to simplified preparation steps.

Step-by-Step Instructions

Step 1 — Prepare the Pineapple

Drain one 20-ounce can of crushed pineapple, reserving ½ cup of the juice for the cake batter. Press the pineapple against a fine-mesh strainer to remove excess liquid, which prevents a soggy White Chocolate Pineapple Cake.

For a fresher taste, you can substitute fresh pineapple—just finely chop it and pat dry thoroughly with paper towels.

Step 2 — Melt the White Chocolate

Chop 8 ounces of high-quality white chocolate baking bars into small, uniform pieces. Melt gently in a double boiler over simmering water, stirring constantly until smooth.

Avoid microwaving, as white chocolate scorches easily. If it seizes, stir in 1 teaspoon of vegetable oil to restore smoothness.

Step 3 — Mix Dry Ingredients

Whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl. Sifting ensures an even, lump-free texture for your White Chocolate Pineapple Cake.

Step 4 — Cream Butter and Sugar

Beat 1 cup softened unsalted butter and 1½ cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape the bowl halfway through.

Use room-temperature ingredients for proper emulsification. The mixture should pale in color and hold peaks when the beaters are lifted.

Step 5 — Combine Wet and Dry Mixtures

Add 4 large eggs one at a time, beating well after each. Mix in the cooled melted white chocolate and 1 teaspoon vanilla extract. Alternate adding the dry ingredients and reserved pineapple juice, beginning and ending with flour.

Fold in the drained crushed pineapple by hand until just incorporated—overmixing can lead to a dense cake.

Step 6 — Bake the Cake

Divide batter evenly between two greased and floured 9-inch round cake pans. Smooth the tops and tap pans lightly to remove air bubbles.

Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when gently pressed.

Step 7 — Cool and Prepare Frosting

Let cakes cool in pans for 15 minutes before turning out onto wire racks to cool completely. Meanwhile, prepare white chocolate buttercream by beating 1 cup softened butter, then gradually adding 4 cups powdered sugar, ½ cup melted and cooled white chocolate, and 2–3 tablespoons milk or cream.

Step 8 — Assemble and Frost

Place one cake layer on a serving plate. Spread with about ¾ cup frosting, then top with the second layer. Apply a thin crumb coat over the entire cake and chill for 15 minutes before adding the final layer of frosting.

For clean slices, dip your knife in hot water and wipe dry between cuts.

Step 9 — Garnish and Serve

Garnish the frosted White Chocolate Pineapple Cake with toasted coconut flakes, pineapple chunks, or white chocolate curls. Refrigerate until serving, but bring to room temperature for the best flavor and texture.

Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	52g
Fat	18g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese frosting — Adds protein with a tangy flavor that complements the pineapple.
• Almond flour instead of all-purpose flour — Creates a gluten-free, lower-carb cake with a nutty taste.
• Coconut oil in place of butter — Offers a dairy-free option with a subtle tropical note.
• Unsweetened applesauce to replace some oil — Reduces fat while keeping the cake moist and fruity.
• Stevia or monk fruit for granulated sugar — Lowers the carbohydrate content without sacrificing sweetness.
• Low-sodium baking powder — Cuts down on sodium while maintaining proper rise.
• Dark chocolate instead of white chocolate — Provides antioxidants and less sugar, adding a richer flavor contrast.
• Fresh pineapple chunks over canned — Reduces added sugars and enhances natural fruit flavor.

Serving Suggestions

• Pair with a scoop of coconut ice cream or vanilla bean gelato for a tropical dessert experience
• Serve alongside fresh pineapple spears and toasted coconut flakes for added texture
• Complement with a glass of sweet Riesling or sparkling Moscato to enhance the fruity notes
• Offer with freshly whipped cream and a drizzle of white chocolate sauce for extra indulgence
• Perfect for summer barbecues, bridal showers, or tropical-themed parties
• Create elegant individual portions by baking in mason jars or ramekins

For a stunning presentation, garnish your White Chocolate Pineapple Cake with edible flowers and mint sprigs. The contrast between the golden cake and vibrant garnishes makes this dessert particularly eye-catching for special occasions.

Common Mistakes to Avoid

• Mistake: Using canned pineapple with excess liquid. Fix: Thoroughly drain and pat dry crushed pineapple to prevent a soggy cake crumb.
• Mistake: Overheating white chocolate when melting. Fix: Melt it gently using a double boiler or in short microwave bursts, stirring frequently to avoid seizing.
• Mistake: Not properly creaming butter and sugar. Fix: Beat the mixture for a full 3-5 minutes until it’s pale and fluffy for optimal cake structure.
• Mistake: Adding pineapple to the batter without adjusting other liquids. Fix: Reduce other liquid ingredients slightly to account for the fruit’s natural moisture.
• Mistake: Using low-quality white chocolate chips. Fix: Opt for a bar with cocoa butter listed in the ingredients for a smoother melt and richer flavor.
• Mistake: Opening the oven door too early during baking. Fix: Wait until at least the ¾ baking mark to check, as drafts can cause the cake to fall.
• Mistake: Frosting the cake before it’s completely cool. Fix: Allow the White Chocolate Pineapple Cake to cool on a wire rack to prevent the frosting from melting and sliding off.
• Mistake: Overmixing the batter after adding dry ingredients. Fix: Mix just until the flour is incorporated to avoid developing too much gluten, which makes the cake tough.

Storing Tips

• Fridge: Store your White Chocolate Pineapple Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. It will keep for up to 3 months.
• Reheat: For a warm slice, reheat in the microwave for 15-20 seconds. For the whole cake, warm in a 300°F (150°C) oven until it reaches an internal temperature of at least 165°F (74°C).

Always allow the cake to cool completely before storing, and ensure it is properly wrapped to prevent it from drying out or absorbing odors from the refrigerator or freezer.

Conclusion

This White Chocolate Pineapple Cake offers a delightful tropical twist on classic desserts. If you enjoyed this recipe, try our German Chocolate Cheesecake Recipe for another decadent treat. We’d love to hear how your cake turned out—please leave a comment and subscribe for more delicious recipes!

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FAQs

Can I use fresh pineapple instead of canned in this White Chocolate Pineapple Cake?

Yes, you can use fresh pineapple. Make sure to drain and pat it dry thoroughly to avoid excess moisture, which can affect the cake’s texture. This substitution works well for a fresher flavor in your White Chocolate Pineapple Cake.

How should I store the White Chocolate Pineapple Cake?

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. Always bring it to room temperature before serving for the best flavor and texture.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble the White Chocolate Pineapple Cake on the day of serving for optimal freshness.