Layers of fresh pineapple slices are piled on top of a moist vanilla genoise cake drenched in pineapple syrup, and the cake is finished with pineapple-flavored whipped cream. Undoubtedly, it's a pineapple delight!

Let's discuss the primary ingredient, pineapple

Although I used fresh pineapple for the cake, you may also use canned pineapple rings if you can't find any fresh pineapple. After draining the syrup, finely cut the pineapple. Additional fruit varieties that could be used in this dessert include:

Strawberries are a common fruit used in cream cakes. Cut them into slices and arrange them between the cream and moist cake layers.

Peaches: When in season, these little beauties make great additions to cream cakes. Juicy peaches are delicious when baked into cakes.

Mangos: A refreshing cake perfect for summertime heat waves! During the summer, mangoes are in season and make delicious additions to these cakes.

Lychees: For a summer afternoon celebration, try this Summer Lychee Cake! Make an impression on your visitors.



  Stand mixer


For the cake

1 cup all-purpose flour

3/4 cup sugar

1/2 tsp baking powder

Sugar syrup

1/2 cup sugar

1/2 cup water

1/2 tsp pineapple extract

Whipped Cream Frosting

1/2 cup Heavy Whipping Cream

1 tsp Pineapple Extract

1/2 cup granulated sugar

Whipped Cream Frosting

  1 can (15 oz) black beans, drained and rinsed

  1 cup corn kernels (fresh, frozen, or canned)

  1 small onion, diced

  2 cloves garlic, minced

  1 jalapeño pepper, seeded and diced (optional for heat)

  1 cup diced tomatoes

  1 teaspoon ground cumin

  1 teaspoon chili powder

  Salt and pepper to taste

  1 cup shredded Mexican blend cheese (or vegan cheese for a vegan option)

  Fresh cilantro leaves, chopped (for garnish)

  Lime wedges (for serving)

  Optional toppings: sour cream, avocado slices, salsa


  Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.

  Beat in the eggs, one at a time, followed by the vanilla extract.

  Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.

  Fold in the crushed pineapple until evenly distributed throughout the batter.

  Divide the batter evenly between the prepared cake pans.

  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

  While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

  Gradually add the powdered sugar, one cup at a time, beating well after each addition.

  Mix in the vanilla extract and 2-3 tablespoons of pineapple juice until the frosting reaches a spreadable consistency.

  Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting evenly over the top.

  Place the second layer of cake on top and frost the top and sides of the cake with the remaining frosting.

  Optional: Garnish the cake with additional crushed pineapple or toasted coconut flakes for extra flavor and decoration.

  Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.

Slice and serve your delicious pineapple cream cake, and enjoy!