Last Updated on March 25, 2022
Are you looking for a cake perfect for a luau-themed party? Then this cake that looks like a pineapple is best for you and your guests. The pineapple cake shaped like a pineapple is a must for the celebration. Creating this cake is time-consuming but is worth it.
Besides that, the refreshing and moist pineapple cake is divine that is perfect for summer. In addition to that, fruity cakes like the pineapple cake are delicious. And with the pineapple exterior, it will indeed pique the interest of any guest. That is why it is best to surprise everyone with this pineapple cake. And make it a star of the party.
What You Will Need
Ingredients For The Cake
- Small piece of pineapple
- 15-16 ounces yellow cake mix (plus the required ingredients)
For The Frosting
- 16 ounces of chopped pineapple (you can use canned)
- 2 cups of softened unsalted butter
- 1 tbsp of vanilla extract
- 1/8 teaspoon of salt
- 6-8 cups of powdered sugar
- 2 tbsp of meringue powder
- yellow gel food coloring
For The Exterior Of The Cake (Design) and Leaves
- 1 1/2 of bags(12 ounces) of yellow candy melts (for the pineapple eyes)
- 1 cup of powdered sugar
- 1 1/2 tablespoons of meringue powder
- 3 tbsp of warm water
- Green food coloring (gel)
Equipment
- Knife
- Chopping board
- Non-stick cooking spray
- 6 inch round cake pan
- 2 (1-quart)oven-proof bowls
- Rubber spatula
- Offset spatula
- Wax paper
- Long serrated knife
- Spoon (small)
- Electric mixer/whisk
- Cooling rack/wire rack
- Food processor
- Saucepan
- Food grade floral wire (cut into 3 -4 inches)
Step by Step Instructions
For The Cake
Step 1
First of all, ensure to preheat your oven to 350 degrees Fahrenheit.
Step 2
Afterward, proceed to peel the pineapple and cut off the top of the pineapple. Then, finely chop the pineapple fruit and save 1/2 cup for the cake.
Step 3
Coat the 6-inch round cake pan. Likewise, coat the two pieces of the oven-proof bowl (1 quart) with a non-stick cooking spray.
Step 4
Next, prepare and bake the yellow cake mix as directed in the box using a whisk or an electric mixer. After that, stir or fold in the finely chopped fresh pineapple.
Step 5
Then, divide the cake batter between the pan and bowls.
Step 6
Bake the cake batter in the pan for about 25 minutes or until cooked. Next, bake the cake batter in the bowls for about 35 minutes or until the cake cooks thoroughly. Because of this, you may check if the cake cooked well by using a toothpick or by pressing.
Step 7
Let the cake cool completely in a cooling rack and then unmold them. Then, cut the domed tops of the cakes using a long serrated knife to level them. Set aside for later.
For the Frosting
Step 1
Prepare a food processor and pour the chopped pineapple. Afterward, process until it becomes finely pureed and transfer into a small saucepan. Bring the mixture to a boil over medium-low, and simmer. After that, stir occasionally and let the mixture reduce to about 2/3 of a cup. Afterward, set aside to cool completely.
Step 2
Next, prepare a stand mixer attached with a paddle attachment. You can also use an electric mixer. Then, please set it to medium-high speed, and beat the mixture until smooth. Afterward, add in the vanilla extract and salt and continue to beat until everything incorporates well.
Step 3
After that, add 2 cups of powdered sugar and meringue powder to the mixture. Then, beat at medium-low speed until most of the sugar becomes saturated. Afterward, gradually add the remaining sugar one cup at a time. So with that, you may need more sugar or less depending on how soft your butter will be.
Step 4
Afterward, beat the mixture at medium-low speed until the sugar moistens. And then, ensure to set the mixer to medium-high speed and beat until the mixture becomes light and fluffy. Scrape the bowl’s sides using a rubber spatula as needed to combine properly.
Step 5
Lastly, add in the pineapple puree and beat until well combined.
For The Leaves: Please prepare this ahead as it may take longer to dry and make
Step 1
In a bowl, beat powdered sugar, meringue powder, and warm water for about 5 to 7 minutes. Make sure to beat it until stiff peaks develop using an electric mixer with a whisk attachment.
Step 2
If the royal icing becomes too thick, you can add more warm water. Ensure to add one teaspoon at a time. Also, do this until you can achieve the desired consistency.
Step 3
Then, add the green food coloring and mix it until well combined.
Step 4
Afterward, fill the piping bag with a small round tip with the mixture.
Step 5
After that, outline and fill in the leaves with the royal icing on wax paper. Gently move and position the wax paper with your piped leaves over a paper towel roll or a rolling pin. Then, position the tips of the leaves on top of the roll. And it would help if you placed the bottom of the leaves flat over the counter.
Step 6
Afterward, place a piece of cake wire at the bottom of each leaf about an inch in and let the leaves dry for at least 4 hours.
Step 7
Lastly, remove the leaves from the wax paper when it is dry and ready to use.
Cake Assembly: Pineapple Cake Decoration
Step 1
In a cake board or cake stand, place a small amount of frosting. And spread it using a small offset spatula to make the cake stick on the cake board.
Step 2
Place one dome cake wide-side up on top of the cake board. Put the frosting on the cake and even it out using an offset spatula.
Step 3
Then, place the round cake baked in the cake pan on top of the frosting. After that, top the cake with more frosting and even it out, and add the other dome cake wide-side down.
Step 4
Afterward, color the remaining frosting with a yellow gel food coloring. Make sure to frost the exterior of the cake with a thin layer. And reserve about half a cup of frosting for later. Cover the cake with yellow candy melts and arrange them side by side. As a result, it will resemble the eyes of the pineapple fruit. Leave a small opening on top for the leaves.
Step 5
Next, using a small spoon, dip the back in the reserved yellow frosting. Then, tap on the upper part of each yellow candy melt to make a small point. Place the prepared leaves on top of the cake. Begin with the tallest ones placing them on the center of the cake. After that, end with the smallest ones toward the outside of the pineapple crown.
Step 6
Finally, serve the cake and enjoy!
Cake That Looks Like A Pineapple
Equipment
- Knife
- Chopping board
- Non-stick cooking spray
- 6 inch round cake pan
- 2 (1-quart)oven-proof bowls
- Wax paper
- Long serrated knife
- Spoon (small)
- Electric mixer/whisk
- Cooling rack/wire rack
- Food processor
- Saucepan
- Food grade floral wire (cut into 3 -4 inches)
Ingredients
For The Cake
- Small piece of pineapple
- 15-16 ounces yellow cake mix plus the required ingredients
For The Frosting
- 16 ounces of chopped pineapple you can use canned
- 2 cups of softened unsalted butter
- 1 tbsp of vanilla extract
- 1/8 teaspoon of salt
- 6-8 cups of powdered sugar
- 2 tbsp of meringue powder
- yellow gel food coloring
For The Exterior Of The Cake (Design) and Leaves
- 1 1/2 of bags 12 ounces of yellow candy melts (for the pineapple eyes)
- 1 cup of powdered sugar
- 1 1/2 tablespoons of meringue powder
- 3 tbsp of warm water
- Green food coloring gel
Instructions
For The Cake
- First of all, ensure to preheat your oven to 350 degrees Fahrenheit.
- Afterward, proceed to peel the pineapple and cut off the top of the pineapple. Then, finely chop the pineapple fruit and save 1/2 cup for the cake.
- Coat the 6-inch round cake pan. Likewise, coat the two pieces of the oven-proof bowl (1 quart) with a non-stick cooking spray.
- Next, prepare and bake the yellow cake mix as directed in the box using a whisk or an electric mixer. After that, stir or fold in the finely chopped fresh pineapple.
- Then, divide the cake batter between the pan and bowls.
- Bake the cake batter in the pan for about 25 minutes or until cooked. Next, bake the cake batter in the bowls for about 35 minutes or until the cake cooks thoroughly. Because of this, you may check if the cake cooked well by using a toothpick or by pressing.
- Let the cake cool completely in a cooling rack and then unmold them. Then, cut the domed tops of the cakes using a long serrated knife to level them. Set aside for later.
For the Frosting
- Prepare a food processor and pour the chopped pineapple. Afterward, process until it becomes finely pureed and transfer into a small saucepan. Bring the mixture to a boil over medium-low, and simmer. After that, stir occasionally and let the mixture reduce to about 2/3 of a cup. Afterward, set aside to cool completely.
- Next, prepare a stand mixer attached with a paddle attachment. You can also use an electric mixer. Then, please set it to medium-high speed, and beat the mixture until smooth. Afterward, add in the vanilla extract and salt and continue to beat until everything incorporates well.
- After that, add 2 cups of powdered sugar and meringue powder to the mixture. Then, beat at medium-low speed until most of the sugar becomes saturated. Afterward, gradually add the remaining sugar one cup at a time. So with that, you may need more sugar or less depending on how soft your butter will be.
- Afterward, beat the mixture at medium-low speed until the sugar moistens. And then, ensure to set the mixer to medium-high speed and beat until the mixture becomes light and fluffy. Scrape the bowl’s sides using a rubber spatula as needed to combine properly.
- Lastly, add in the pineapple puree and beat until well combined.
For The Leaves: Please prepare this ahead as it may take longer to dry and make
- In a bowl, beat powdered sugar, meringue powder, and warm water for about 5 to 7 minutes. Make sure to beat it until stiff peaks develop using an electric mixer with a whisk attachment.
- If the royal icing becomes too thick, you can add more warm water. Ensure to add one teaspoon at a time. Also, do this until you can achieve the desired consistency.
- Then, add the green food coloring and mix it until well combined.
- Afterward, fill the piping bag with a small round tip with the mixture.
- After that, outline and fill in the leaves with the royal icing on wax paper. Gently move and position the wax paper with your piped leaves over a paper towel roll or a rolling pin. Then, position the tips of the leaves on top of the roll. And it would help if you placed the bottom of the leaves flat over the counter.
- Afterward, place a piece of cake wire at the bottom of each leaf about an inch in and let the leaves dry for at least 4 hours.
- Lastly, remove the leaves from the wax paper when it is dry and ready to use.
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.
