Name: French Pineapple Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 1 stick unsalted butter, softened; 1 1/4 cups granulated sugar, divided; 2 large eggs; 1 tsp vanilla extract; 1 1/3 cups all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp salt; 1/2 cup sour cream; 2 cups fresh pineapple, sliced into bite-sized pieces

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Introduction

This French Pineapple Cake offers a delightful balance of tender, custard-like texture and sweet, tropical pineapple flavor. It’s a unique dessert that feels light yet satisfying, perfect for any occasion.

A slice of yellow pineapple cake sits on a white scalloped-edged plate with a textured crumb and visible pineapple pieces inside, topped with a thin white cream layer and a small piece of fresh pineapple, decorated with a small yellow paper umbrella with red flowers and green leaves. A silver fork rests on the plate next to the cake, all placed on a white marbled textured surface with a blue and white patterned cloth with tassels in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick unsalted butter, softened
1 1/4 cups granulated sugar, divided
2 large eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
2 cups fresh pineapple, sliced into bite-sized pieces

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set it aside.
Step 2: In a stand mixer or using a hand mixer, whip the softened butter with 1 cup of sugar until the mixture is pale and fluffy, about 3 to 4 minutes.
Step 3: Add eggs one at a time to the butter mixture, beating well after each addition. Then beat in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Beat just until combined after each addition.
Step 5: Gently fold the fresh pineapple pieces into the batter. Pour and spread the batter evenly into the prepared cake pan.
Step 6: Sprinkle the remaining 1/4 cup of sugar evenly over the top of the batter.
Step 7: Bake for about 40 minutes, or until the top is browned and crackly and the cake feels firm to the touch.
Step 8: Let the cake cool completely in the pan before slicing and serving.

Tips & Variations

For a more intense pineapple flavor, lightly sauté the pineapple pieces in a bit of butter and sugar before folding them into the batter.
Use canned pineapple chunks drained well if fresh pineapple is unavailable.
Serve the cake with a dollop of whipped cream or a sprinkle of toasted coconut for added texture.

Storage

Store the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving to preserve the soft texture.

How to Serve

A single slice of pie is placed on a white scalloped plate, showing a golden brown crust with a slightly crispy top layer. The filling underneath is pale yellow and smooth, suggesting a creamy texture. On top of the pie slice, there is a small yellow paper umbrella decorated with orange flowers and green leaves, along with a small green leaf tucked under the umbrella, adding a fresh touch. A silver fork rests on the right side of the plate. This setup is on a white marbled surface with a blue and yellow patterned cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned pineapple can be used as a substitute. Make sure to drain it well to avoid excess moisture in the batter.

Why does the cake have a custard-like texture?

This cake is designed to be custard-like in the center, offering a moist but firm texture rather than a crumbly, traditional cake consistency.