Welcome to a recipe that turns a simple pantry staple into a truly delightful dessert! This Oven-Baked Canned Pineapple Cake is the perfect solution for when you're craving something sweet, moist, and comforting. It beautifully combines the tropical sweetness of pineapple with the rich crunch of walnuts and the subtle warmth of cinnamon. Topped with a creamy, dreamy mascarpone frosting, this cake is elevated from a simple treat to a dessert worthy of any special occasion. It's incredibly easy to whip up, making it a fantastic choice for both novice bakers and seasoned pros.
Oven-Baked Canned Pineapple Cake
Ingredients for Oven-Baked Canned Pineapple Cake
- 180 g all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 180 g granulated sugar
- 100 g butter
- 30 g shredded coconut
- 200 g canned pineapple
- 80 g walnuts
- 1 teaspoon ground cinnamon
- pinch of salt
Topping
- 25 g butter, softened
- 50 g mascarpone
- 15 g powdered sugar
- walnuts for garnish
How to Make Oven-Baked Canned Pineapple Cake
Crack large chicken eggs into a bowl.
Add granulated sugar and a pinch of fine salt.
Melt the butter in a heavy-bottomed saucepan and let it cool.
Crack large chicken eggs into a bowl. If the eggs are small, use 3.
Add granulated sugar and a pinch of fine salt for a balanced flavor, and whisk the ingredients together. You can also mix the batter in a food processor, adding the ingredients to the bowl one by one.
In a heavy-bottomed saucepan, melt the butter and let it cool. Add the melted butter to the egg and sugar mixture, and mix everything thoroughly again.
Add shredded coconut, chopped nuts, and diced pineapple to the liquid ingredients.
Separately, mix the wheat flour, baking powder, and ground cinnamon.
Combine the liquid ingredients with the dry ones.
Toast the walnuts in a dry skillet. Chop the nuts finely or crush them with a rolling pin. Dice the canned pineapple into small cubes. Add the shredded coconut, chopped nuts, and diced pineapple to the liquid ingredients.
Separately, combine the wheat flour, baking powder, and ground cinnamon. Sift the dry mixture through a sieve.
Combine the liquid ingredients with the dry ones. If the batter seems too thick, add a few tablespoons of the pineapple syrup.
Pour the batter into the pan.
Bake until golden brown, for about 40 minutes.
Cover the top of the cake with the prepared cream.
Grease a rectangular pan (this recipe uses a 22×12 cm / 9×5 inch pan) with butter and dust with flour. Pour the batter into the pan.
Preheat the oven to 180°C (350°F). Place the pan with the batter on the middle rack of the preheated oven. Bake until golden brown, for about 40 minutes. Check for doneness by inserting a wooden skewer into the center of the cake; if it comes out clean, the cake is ready. Remove the finished cake from the pan and let it cool completely on a wire rack.
For the topping, beat the softened butter with powdered sugar until the mixture is light and fluffy. Then, gradually add the mascarpone in small portions. Spread the finished cream over the top of the cake.
Coarsely chop a handful of toasted walnuts and sprinkle them over the cake.
Coarsely chop a handful of toasted walnuts and sprinkle them over the cake. The nuts will stick well to the cream and won’t fall off.
And there you have it – a wonderfully moist and flavorful pineapple cake that's sure to become a new favorite! This cake is perfect for sharing with family and friends over a cup of coffee or tea. For an extra touch of indulgence, try serving a slice warm with a scoop of vanilla ice cream. Don't be afraid to experiment – pecans can be a great substitute for walnuts, or you could add a splash of rum to the batter for a more adult twist. We hope you enjoy every bite of this delightful treat. Happy baking!
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