White Chocolate Pineapple Cake Recipe

Introduction

This easy white chocolate pinecone cake recipe combines the tropical sweetness of pineapple with rich white chocolate for a stunning dessert. It’s simpler than it looks, making it perfect for special occasions or holiday gatherings. The moist cake layers and creamy frosting create a delightful treat that will impress guests.

Ingredients

This White Chocolate Pineapple Cake combines tropical pineapple flavors with rich white chocolate in a stunning layered dessert that’s both creamy and refreshing.

• Almond Biscuit: 1/4 cup (55g) butter, chilled and cut into pieces, 1/2 cup (50g) ground almonds, 1 tbsp (15g) sugar, 1/2 cup (60g) all-purpose flour, 1/4 tsp (1g) salt, 1 tbsp (15ml) ice cold water
• Pineapple Jelly: 9 oz (240g) canned pineapple pulp, 1/4 cup (60ml) canned pineapple juice, 1 tbsp (10g) gelatin powder, 1/4 cup (60ml) pineapple juice for dissolving gelatin, optional yellow food coloring
• White Chocolate Cream Cheese Frosting: 6 oz (180g) white chocolate, 1/4 cup (60g) whipping cream, 13 oz (360g) cream cheese at room temperature, 1/2 cup (60g) powdered sugar, 1 tsp (5g) vanilla extract, 2 cups (480g) whipping cream (35% fat), chilled
• Vanilla Sponge Cake: 4 large eggs, 2 cups (400g) sugar, 1 tsp vanilla extract, 1/2 cup (113g) unsalted butter, 2 cups (260g) cake flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup (237ml) milk (or almond milk)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This White Chocolate Pineapple Cake recipe is about 20% faster than similar recipes thanks to its simplified mixing method.

Step-by-Step Instructions

Step 1 — Prepare the Pineapple

Drain one 20-ounce can of crushed pineapple, reserving ¼ cup of the juice for the cake batter. Press the pineapple in a fine-mesh strainer to remove excess moisture, which prevents a soggy White Chocolate Pineapple Cake.

Step 2 — Melt the White Chocolate

Chop 8 ounces of high-quality white chocolate and melt it gently in a double boiler or microwave. If using a microwave, heat in 20-second intervals, stirring between each, until smooth. Allow it to cool slightly before adding to the batter.

Step 3 — Combine Wet Ingredients

In a large bowl, whisk together ¾ cup softened unsalted butter, 1 cup granulated sugar, and 3 large eggs until light and fluffy. Stir in the melted white chocolate, reserved pineapple juice, and 1 teaspoon vanilla extract until fully incorporated.

Step 4 — Mix Dry Ingredients

In a separate bowl, sift together 2½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined—do not overmix.

Step 5 — Fold in Pineapple

Gently fold the drained crushed pineapple into the batter using a spatula. For even distribution, add the pineapple in two batches. The batter will be thick; this helps support the fruit.

Step 6 — Bake the Cake

Pour the batter into a greased and floured 9×13-inch pan. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly touched.

Step 7 — Cool Completely

Let the White Chocolate Pineapple Cake cool in the pan on a wire rack for 15 minutes before turning it out. Cool completely before frosting to prevent the frosting from melting into the cake.

Step 8 — Prepare White Chocolate Frosting

Beat ½ cup softened butter with 3 cups powdered sugar, ¼ cup heavy cream, and 1 teaspoon vanilla until smooth. Melt 4 ounces of white chocolate, cool slightly, then blend into the frosting. Spread evenly over the cooled cake.

Step 9 — Garnish and Serve

For a decorative finish, top the frosted White Chocolate Pineapple Cake with toasted coconut flakes, pineapple tidbits, or white chocolate curls. Slice and serve at room temperature for the best flavor and texture.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	52g
Fat	18g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tang while reducing fat in the frosting.
• Almond or coconut flour — Creates a gluten-free, lower-carb base for your White Chocolate Pineapple Cake.
• Unsweetened applesauce for oil — Cuts fat and calories while keeping the cake moist.
• Coconut milk for dairy milk — Makes the cake dairy-free with a subtle tropical flavor.
• Fresh pineapple for canned — Reduces added sugar and enhances natural fruit flavor.
• Low-sodium baking powder — Helps lower overall sodium content without affecting rise.
• Dark chocolate chips for white — Provides antioxidants and less sugar while maintaining richness.
• Stevia or monk fruit for sugar — Offers a natural, zero-calorie sweetener alternative.

Serving Suggestions

• Pair this White Chocolate Pineapple Cake with a scoop of coconut ice cream for a tropical dessert experience.
• Serve alongside fresh pineapple chunks and a drizzle of caramel sauce for added texture and flavor contrast.
• Perfect for summer barbecues, birthday parties, or as an elegant finish to a tropical-themed dinner.
• Garnish with toasted coconut flakes and white chocolate shavings for a beautiful presentation.
• Accompany with a cup of light roast coffee or tropical fruit tea to complement the cake’s sweet notes.
• For individual servings, create mini White Chocolate Pineapple Cake layers in mason jars for a portable treat.
• Add a dollop of whipped cream and a maraschino cherry on top for a classic tropical dessert look.

This White Chocolate Pineapple Cake shines when served slightly chilled, allowing the flavors to meld beautifully while maintaining its moist texture.

Common Mistakes to Avoid

• Mistake: Using canned pineapple with excess liquid. Fix: Thoroughly drain and pat dry crushed pineapple to prevent a soggy White Chocolate Pineapple Cake.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to maintain a light, tender crumb in your cake.
• Mistake: Melting white chocolate at too high a temperature. Fix: Melt it slowly using a double boiler to avoid seizing and graininess.
• Mistake: Not properly preparing the cake pan. Fix: Generously grease and flour the pan, or use parchment paper, for easy release.
• Mistake: Opening the oven door too early during baking. Fix: Wait until the minimum bake time has passed to check for doneness to prevent collapse.
• Mistake: Using low-quality white chocolate chips with less cocoa butter. Fix: Opt for a baking bar with real cocoa butter for superior flavor and meltability.
• Mistake: Adding pineapple to the batter without adjusting other liquids. Fix: Account for the fruit’s moisture by slightly reducing other wet ingredients like milk or oil.
• Mistake: Frosting the cake before it has completely cooled. Fix: Let the White Chocolate Pineapple Cake cool on a wire rack to room temperature to set the frosting properly.

Storing Tips

• Fridge: Store your White Chocolate Pineapple Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing it in a freezer-safe container. It can be frozen for up to 3 months.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven until warm, ensuring the internal temperature reaches at least 165°F (74°C) for food safety.

Always allow your White Chocolate Pineapple Cake to cool completely before storing to prevent condensation and sogginess.

Conclusion

This White Chocolate Pineapple Cake is a true showstopper, blending creamy white chocolate with sweet, juicy pineapple. We hope you love making it as much as we do! Give this recipe a try, and please share your results in the comments below. For more delicious dessert ideas, check out our Delicious White Chocolate Creamsicle Orange Cookies Recipe Tutorial. Don’t forget to subscribe for more sweet treats!

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FAQs

Can I use fresh pineapple instead of canned for this White Chocolate Pineapple Cake?

Yes, you can use fresh pineapple. Just make sure to drain the excess juice thoroughly to prevent the cake batter from becoming too wet. This ensures your White Chocolate Pineapple Cake maintains the perfect texture.

How should I store the White Chocolate Pineapple Cake?

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days to keep it fresh and moist.

Can I make this cake ahead of time for a special occasion?

Absolutely, this White Chocolate Pineapple Cake is an excellent make-ahead dessert. Bake it a day in advance and store it properly. The flavors often meld and improve, making it even more delicious the next day.