One Bowl Pineapple Cake: Soft And Beautiful, It’s An Easy Recipe To make!

One Bowl Pineapple Cake combines the tropical sweetness of pineapple with the soft, moist texture of a classic cake. This treat is perfect for various occasions, offering a refreshing twist to traditional cake recipes. The incorporation of pineapple not only adds a burst of flavor but also contributes to the cake's tender crumb, making it a favorite among dessert enthusiasts.

This cake is a charming blend of pantry staples and a can of pineapple in syrup. Whisk together eggs and citrus zest, swirl in some flour and oil, top with glossy pineapple rings, and boom, into the oven it goes. This particular recipe is what happens when easy meets impressive, with just enough tropical energy to make your kitchen feel like a sunny afternoon no matter the weather.

The Pineapple Cake Origin Story

Pineapple cake’s got roots that go deeper than its pretty topping. While Taiwan is famous for its denser pineapple cake, the version we’re making here leans European, fluffy, citrusy, and topped with syrupy rings. It’s closely related to the upside-down cake, a retro classic that boomed in American kitchens around the 1920s, back when canned fruit was the hottest pantry innovation around.

This version takes inspiration from sponge cakes and everyday tea cakes, with zesty notes from lemon and orange. The reason pineapple slices became so iconic in cake form is thanks to their symmetry and that little hole in the middle, perfect for a cherry in traditional upside-down cakes, or just a sprinkle of powdered sugar in this case.

Pro Tips for The Best Pineapple Cake Ever

• Drain the pineapple well because too much syrup leads to soggy top and sunken cake.
• Use parchment paper to keep the bottom of the cake from sticking and save you a headache.
• Test if your cake is ready with a toothpick. At 40 minutes, poke the center. If it comes out clean, it’s done.
• Cool completely before dusting because powdered sugar melts on a warm cake and disappears.

Can I Use Fresh Pineapple Instead of Canned?

Yes, but with a little caveat. Fresh pineapple has more moisture and less sweetness than the syrupy canned variety, which could affect the texture of your cake. If you’re going fresh, slice it thinly and maybe give it a quick roast or pan-sear to reduce moisture and boost flavor.

What’s the Best Way to Serve It?

Serve it warm, cool, or even slightly chilled. It works as a quirky appetizer for brunch or a simple dessert after dinner. Add a dollop of yogurt, whipped cream, or even a scoop of vanilla ice cream if you’re going fancy.

Why Did My Cake Sink in the Middle?

A sunken cake can happen for a few reasons, overmixing, underbaking, or opening the oven door too early. Be gentle with the batter and patient with the bake time. A little dome is better than a crater.

How to Store Pineapple Cake Leftovers

Once the cake has cooled completely, wrap it tightly and it’ll keep for about 3 days at room temperature, or up to a week in the fridge. Want to warm it up? Pop a slice in the microwave for a couple of seconds. Just don’t overdo it or it’ll dry out.

How to Make One Bowl Pineapple Cake

Step 1

Step 1

In a large mixing bowl, crack the eggs and add both sugars, plus the orange and lemon zest. Mix with an electric hand mixer until the mixture looks smooth and lightly frothy.

In a large mixing bowl, crack the eggs and add both sugars, plus the orange and lemon zest. Mix with an electric hand mixer until the mixture looks smooth and lightly frothy.

Step 2

Step 2

Pour in the vegetable oil and add the flour and baking powder. Mix just until everything is smooth, don’t overdo it. We’re aiming for a lump-free batter, not a muscle workout.

Pour in the vegetable oil and add the flour and baking powder. Mix just until everything is smooth, don’t overdo it. We’re aiming for a lump-free batter, not a muscle workout.

Step 3

Step 3

Line a 22cm cake mold with parchment paper and pour in the batter and smooth it out evenly with a spatula. Arrange your drained pineapple slices neatly on top. They don’t sink, so feel free to make it artistic.

Line a 22cm cake mold with parchment paper and pour in the batter and smooth it out evenly with a spatula. Arrange your drained pineapple slices neatly on top. They don’t sink, so feel free to make it artistic.

Step 4

Step 4

Slide the cake into a preheated oven at 180°C/360°F and bake for 40 minutes.

Slide the cake into a preheated oven at 180°C/360°F and bake for 40 minutes.

Step 5

Step 5

Once baked, remove it from the oven and let it cool in the pan for a few minutes before transferring it to a serving plate. Dust with powdered sugar, slice, and serve.

Once baked, remove it from the oven and let it cool in the pan for a few minutes before transferring it to a serving plate. Dust with powdered sugar, slice, and serve.