Stop your search for crushed pineapple desserts with this layered pineapple cake

Love pineapple and baking? Have you been wanting to bake a fancy pineapple cake for a while? We have the perfect moist and pineapple-rich cake for you. This recipe is one of the best crushed pineapple desserts you’ll ever make and want to make again. The list is long, and it will need quite a few baking tools. This pineapple fruit dessert is a layered cake with the filling bursting between its layers and also its top. 

Delicious and Moist Pineapple Layered Cake

Ingredients

The Cakes: 

• 270 gm all-purpose flour
• 25 gm cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 250 gm granulated sugar
• 3 eggs, room temperature
• 160 ml vegetable oil
• 560 gm canned crushed pineapple in juice
• 1 tsp vanilla extract
• 1½ tbsp fresh lemon juice

Pineapple Cake Filling:

• 170 gm canned crushed pineapple in juice
• 50 gm granulated sugar
• 25 gm cornstarch
• 175 gm whole milk
• 1 tbsp fresh lemon juice
• 55 gm cold unsalted butter, cubed
• Yellow food coloring (optional)

Pineapple Whipped Cream Frosting:

• 225 gm cold mascarpone cheese
• 55 gm powdered sugar
• 1 tsp vanilla extract
• 335 gm cold whipping cream (minimum 34% fat)
• 110 gm crushed pineapple, well-drained

Instructions

1. Begin by preheating the oven to 180°C and thoroughly greasing two 8-inch round cake tins. Then line with parchment paper and grease the paper as well. 
2. Sift flour, cornstarch, baking powder, baking soda, and salt into a bowl and whisk to combine. 
3. In another large bowl, add sugar, eggs, oil, crushed pineapple with its juice, vanilla extract, and lemon juice. Use an electric mixer or manual whisk until you have a lump-free mixture. 
4. Gradually add the flour bowl contents into the egg bowl in three portions, folding with a spatula after each addition. Make sure not to overdo it to avoid a tough cake.
5. Divide the batter evenly between the prepared tins. Tap each tin on the counter three to four times to release any trapped air bubbles.
6. Bake for 30 minutes in the oven. 
7. While the cakes are baking, add crushed pineapple, sugar, cornstarch, milk, and lemon juice to a saucepan. Whisk thoroughly before turning on the heat.
8. Cook over medium heat, and keep stirring, scraping the bottom and sides of the pan continuously to prevent any scorching. It might look a bit curdled at first, but keep stirring to help it smooth out as the cornstarch starts working as it heats. The mixture is ready when it's thick enough to coat the back of a spoon and hold a line when you run your finger through it.
9. Once thickened, remove from heat immediately and stir in the cold butter cubes and food coloring. The cold butter helps stop the cooking process and adds richness to the filling. 
10. Transfer to a bowl and press plastic wrap directly onto the surface to prevent milk skin from forming. Let it cool down to room temperature.
11. Once your cakes are done, test them with a toothpick inserted into the center to see if it comes out clean. The cakes should be golden on top and pull away from the sides of the pan. 
12. Remove from the oven and let the cakes cool in their tins for 20 minutes. Transfer to a wire after that and let the cakes cool completely, while you prepare the frosting. 
13. Take a big bowl, and beat the cold mascarpone, powdered sugar, and vanilla until smooth and creamy. Scrape down the sides of the bowl frequently to ensure even mixing.
14. Gradually add the cold whipping cream into the bowl and start mixing on low speed to prevent splashing. 
15. Once combined, increase the speed to medium-high and whip until stiff peaks form. Stop mixing as soon as the cream holds its shape when the beater is lifted.
16. Using a spatula, fold in the well-drained crushed pineapple with just a few strokes until evenly distributed. Don’t overmix at this stage otherwise, it’ll deflate the whipped cream.
17. Level your cake layers to remove the domed top for stable stacking.
18. Place the first layer on your serving plate and spread a thick, even layer of whipped cream frosting on top, leaving a 1 cm border around the edge.
19. Create a thick frosting ring around the edge using a piping bag fitted with a round tip to contain the pineapple filling and fill it up with half of the pineapple filling, spreading it evenly.
20. Place the second cake layer on the frosted bottom layer and press gently to secure it. Cover the entire cake with the remaining frosting, and carefully smoothen the tops and sides.
21. Finish decorating by piping borders around the top edge and filling the center with the remaining pineapple filling. 
22. Transfer to the fridge for an hour, before serving to set the frosting and filling.