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Heavenly White Chocolate Cake with Pineapple Filling

A luscious dessert combining the delicate sweetness of white chocolate with the tropical tang of pineapple. Moist cake layers are paired with a creamy pineapple filling and topped with a luxurious white chocolate frosting, perfect for celebrations or special occasions.

  • Total Time: 1 hour
  • Yield: 12 1x

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 8 oz white chocolate, melted and slightly cooled
  • 1 cup milk
  • For the Pineapple Filling:
  • 1 can (20 oz) crushed pineapple with juice
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • For the White Chocolate Frosting:
  • 8 oz white chocolate, melted and slightly cooled
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Optional Decorations:
  • White chocolate curls
  • Fresh pineapple slices or tidbits
  • Toasted coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Mix in melted white chocolate until combined.
  5. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
  6. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. To make pineapple filling: In a saucepan, combine crushed pineapple with juice, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and cool completely.
  8. To make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Stir in melted white chocolate and vanilla extract.
  9. To assemble: Place one cake layer on a serving plate. Spread a layer of pineapple filling over the cake, then spread a layer of frosting over the pineapple. Repeat with second layer. Top with third cake layer and frost the top and sides of the cake.
  10. Decorate with white chocolate curls, fresh pineapple slices, and toasted coconut if desired.
  11. Refrigerate cake for at least 1 hour before serving to set.

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. Freeze unfrosted cake layers tightly wrapped for up to 3 months. Add shredded coconut to the pineapple filling for a tropical twist.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 45g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg