White Chocolate Pineapple Cake – Easy Tropical Dessert

Are you craving a moist, fluffy, and tropical dessert? This White Chocolate Pineapple Cake is a show-stopping layered cake that combines rich white chocolate, sweet pineapple, and a creamy filling to create an irresistible treat. Whether you’re baking for a birthday, holiday, or a special gathering, this cake is sure to impress!

With this step-by-step recipe, you’ll learn how to make the best pineapple cake with white chocolate drizzle, plus expert tips on storing, serving, and pairing this dessert. Let’s dive into this decadent homemade cake recipe!

Why You’ll Love This Cake

Moist and fluffy texture – The buttermilk and pineapple make this cake ultra-soft.
Perfect balance of flavors – The tropical sweetness of pineapple complements the rich white chocolate.
Great for any occasion – Whether it’s a summer party or a holiday dessert, this cake is a winner!
Easy to make – Simple ingredients and easy-to-follow steps make this recipe beginner-friendly.

Ingredients for White Chocolate Pineapple Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup crushed pineapple, drained

Filling:

• 1 cup heavy cream
• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• ½ cup pineapple jam

White Chocolate Drizzle:

• 1 cup white chocolate chips
• ¼ cup heavy cream

Garnish:

• Fresh pineapple chunks

How to Make White Chocolate Pineapple Cake

Step1: Preheat and Prepare the Cake Pans

• Preheat your oven to 350°F (175°C).
• Grease and line three 8-inch round cake pans with parchment paper.

Step2: Mix Dry Ingredients

• In a bowl, whisk together flour, baking powder, and salt.

Step3: Cream Butter and Sugar

• In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract.

Step4: Combine Wet and Dry Ingredients

• Gradually add the flour mixture and buttermilk to the butter mixture, alternating between them.
• Start and end with the flour mixture to ensure even mixing.
• Gently fold in the crushed pineapple.

Step5: Bake the Cake Layers

• Divide the batter evenly between the prepared cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

How to Assemble the Cake

Step6: Prepare the Cream Filling

• Beat heavy cream until soft peaks form.
• In a separate bowl, beat cream cheese and powdered sugar until smooth.
• Gently fold whipped cream into the cream cheese mixture.

Step7: Layer the Cake

• Place one cake layer on a serving plate.
• Spread a thin layer of pineapple jam over the cake.
• Add a layer of cream filling on top.
• Repeat for the second layer.
• Place the final cake layer on top and smooth the remaining cream filling over the entire cake.

Step8: Make the White Chocolate Drizzle

• Melt white chocolate chips with heavy cream in a heatproof bowl over a double boiler, stirring until smooth.
• Let it cool slightly before drizzling over the cake.

Step9: Garnish and Serve

• Decorate with fresh pineapple chunks for an extra tropical touch.
• Chill the cake for 30 minutes before slicing.

Expert Tips for the Best White Chocolate Pineapple Cake

Use fresh pineapple – Fresh pineapple gives the best natural sweetness and flavor.
Drain the crushed pineapple well – Too much liquid can make the cake soggy.
Don’t overmix the batter – Overmixing can make the cake dense instead of fluffy.
Chill before slicing – This helps the layers set for clean, perfect slices.

Serving Suggestions

Pair with coconut ice cream – Enhance the tropical flavors!
Enjoy with a cup of coffee or tea – The creamy sweetness complements hot beverages.
Top with extra white chocolate shavings – For extra indulgence!

Nutritional Information (Per Serving)

• Calories: 410 kcal
• Carbohydrates: 52g
• Protein: 5g
• Fat: 21g
• Saturated Fat: 12g
• Sugar: 35g

Storage & Leftovers

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices in plastic wrap and freeze for up to 2 months.
Reheating: Let the cake come to room temperature before serving.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes! You can bake the cake layers 1-2 days in advance and store them in the fridge before assembling.

2. Can I use canned pineapple instead of fresh?

Yes, but make sure to drain it well to avoid excess moisture in the cake.

3. What if I don’t have buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tbsp lemon juice and letting it sit for 5 minutes.

4. Can I make this cake gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free 1:1 baking flour.

Related Recipes for Dessert Lovers

• Heavenly Lemon Strawberry Cheesecake Recipe – Easy Dessert

• Chocolate Pecan Caramel Cake – Easy Homemade Recipe

Conclusion

This White Chocolate Pineapple Cake is a tropical masterpiece that is moist, flavorful, and absolutely indulgent. Whether you’re celebrating a special occasion or just treating yourself, this recipe will satisfy your sweet tooth and love for tropical flavors.

Ready to bake? Try this recipe today and let us know how it turned out in the comments below!

Print