If you’re dreaming of a dessert that tastes like sunshine, this Pineapple Cream Cake delivers in the best way. It’s soft, moist, and filled with sweet pineapple pieces suspended in a rich, creamy layer that feels like a cross between cheesecake and whipped frosting. Every bite is light, tropical, and comforting—perfect for warm-weather gatherings, holidays, birthdays, potlucks, and “just because” baking days.
This cake is especially popular because it looks impressive without complicated techniques. The pineapple adds natural sweetness and moisture, while the creamy filling makes the cake taste bakery-style. Serve it chilled for the best texture, and don’t be surprised when people ask for the recipe before they finish their slice.
Why You’ll Love This Pineapple Cream Cake
- Moist and tender cake with real pineapple flavor
- Creamy filling that tastes rich but not heavy
- Easy dessert recipe with simple steps
- Perfect make-ahead cake for parties and holidays
- Beautiful presentation with pineapple topping
Ingredients You’ll Need
For the Cake
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup pineapple chunks (drained well if canned)
For the Cream Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 1 tablespoon instant vanilla pudding mix (optional, helps stabilize)
For the Topping
- Pineapple chunks or tidbits
- Powdered sugar for dusting (optional)
How to Make Pineapple Cream Cake (Step-by-Step)
1) Prep the pan and oven
Preheat oven to 350°F (175°C). Grease and line an 8-inch round or 9-inch round cake pan with parchment paper. You can also use a springform pan for easier removal.
2) Make the cake batter
In a large bowl, cream butter and sugar until fluffy, about 2–3 minutes. Add eggs one at a time, mixing well. Stir in vanilla.
In another bowl, whisk flour, baking powder, and salt. Add dry ingredients to the wet mixture, alternating with milk. Mix just until combined.
3) Fold in pineapple
Make sure pineapple is well-drained (extra juice can make the cake too wet). Gently fold pineapple chunks into the batter.
4) Bake
Pour into prepared pan and bake 30–40 minutes, or until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack and cool completely.
5) Make the cream filling
Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture. If using pudding mix, add it while whipping the cream for extra stability.
6) Assemble
Slice the cooled cake horizontally into two layers (optional, but gives the nicest cream-filled look). Spread a thick layer of cream filling over the bottom layer. Place the top layer back on, and frost the top and sides with remaining cream. Top with pineapple chunks.
7) Chill
Refrigerate at least 2–4 hours before slicing. Chilling helps the cream set and gives clean, beautiful slices.
Tips for the Best Pineapple Cream Cake
- Drain pineapple very well so the cake doesn’t turn soggy. Pat with paper towels if needed.
- Use cold heavy cream for the fluffiest whipped texture.
- Chill before serving for the best structure and flavor.
- Don’t overmix the batter once flour is added—this keeps the cake soft.
- Use a serrated knife to slice cleanly through the creamy layers.
Flavor Variations
Want to make this cake even more tropical? Try one of these easy upgrades:
Pineapple Coconut Cream Cake
Add 1/2 cup shredded coconut to the batter and sprinkle toasted coconut on top.
Pineapple Orange Cake
Add 1 tablespoon orange zest to the cake batter for a bright citrus twist.
Pineapple Cheesecake Cake
Make the cream layer thicker by adding 1–2 tablespoons more powdered sugar and chilling overnight.
Pineapple Upside-Down Style
Caramelize pineapple slices in brown sugar and butter and use them as a topping instead of chunks.
Pineapple and Cherry
Add maraschino cherries on top for a classic pineapple-cherry combo that looks beautiful on a dessert table.
What to Serve with Pineapple Cream Cake
This cake pairs perfectly with:
- Coffee or espresso
- Iced tea or lemonade
- Coconut ice cream
- Fresh berries for color and balance
It’s sweet, but not heavy, which makes it ideal after a big meal.
Storage and Make-Ahead Tips
Because of the cream filling, this is a refrigerator cake.
- Refrigerator: Store covered for up to 4 days.
- Make ahead: Bake the cake layer 1 day in advance and keep it wrapped. Assemble the next day for the freshest cream texture.
- Freezing: Freeze the cake layer only (without cream). Wrap tightly and freeze up to 2 months. Thaw overnight, then assemble.
Frequently Asked Questions
Can I use canned pineapple?
Yes. Just drain it extremely well. Pineapple tidbits work great.
Can I use crushed pineapple?
You can, but it releases more juice. If you use crushed pineapple, squeeze out excess liquid and expect a softer crumb.
Can I make this in a 9×13 pan?
Yes—bake the cake base in a 9×13, cool, then spread cream on top like a sheet cake.
Is this like pineapple poke cake?
It’s similar in vibe—moist and creamy—but this version uses a whipped cream-cheesecake style filling instead of condensed milk.
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