This pineapple cake, layered with a homemade pineapple curd and decorated with rich Swiss Meringue Buttercream, is the perfect cake for summertime! This pink pineapple cake would be so great for a summer party or upcoming baby shower or birthday party! Try out this fun pineapple cake recipe as the perfect celebration for summer!
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon salt
- 1 cup pineapple juice (leftover juice from about 2 large cans of sliced pineapples)
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 3 eggs
- Sweetapolita “Soft Serve” sprinkle medley
- 1 cup Wilton Bright White Candy Melts
- Gel food coloring
Pineapple Curd Filling Recipe from Baked by an Introvert
Swiss Meringue Buttercream from my Pink Champagne Cake
- Preheat oven to 325° F. Spray three 6-inch cake pans with cooking spray and line the bottoms with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, add the dry cake mix, flour, sugar, and salt. Mix until combined.
- Switch to the paddle attachment and add pineapple juice, sour cream, vegetable oil, vanilla & eggs. Mix on low-medium speed just until combined but do not overmix.
- Pour 1/3 of the batter into each cake pan and bake for about 25 minutes or until the middle is set. Insert a toothpick in the middle of the cake to test.
- Melt candy melts in microwave in 30 second increments, stirring in-between.
- Stir in gel food coloring of your choice. I used about 2 drops of Americolor “Mint.”
- Using a spoon, add a dollop of melted candy melts onto a sheet of parchment paper. Using the back of the spoon, spread the dollop upwards to form the leaves. Repeat to make multiple leaves.
- Allow to dry on parchment paper (this happens quickly!) before removing.
- If the cake layers do not bake evenly, you can use a bread knife to trim the top off and make it flat which is easier for decorating. If you froze the cake layers, you will need to let the cake layers thaw just a bit before trimming.
- Start with the frozen/semi-thawed cake layers, and place one layer on a cake board. You can use a spoonful of buttercream as “glue” between the cake layer and cake board if you like.
- I recommend stacking & trimming your cake layers into a pineapple shape BEFORE filling with buttercream and curd. You’ll see in the photo I did not do that and it was a bit of a mess! To make a pineapple shape, stack all 3 cake layers without buttercream or filling; then simply use a serrated knife to trim around the outsides, taking the most off the top cake layer; less off the middle cake layer; and even less off the bottom layer. It doesn’t have to be perfect; the piped buttercream will cover any mistakes.
- Unstack your top 2 plain cake layers. Starting with the bottom cake layer (already “glued” to the cake board with buttercream), pipe a circle of buttercream around the perimeter of the cake layer to create a barrier; add a thin layer of buttercream then spread a generous amount of pineapple curd over that.
- Add your second cake layer and repeat with the buttercream/pineapple curd, top with 3rd cake layer; then frost the outside with the buttercream using an offset spatula.
- Using a Wilton 1M tip, fill your piping bag with buttercream and pipe small stars all around the cake, starting with the bottom, working your way around to the top.
- Using a sharp knife, cut a slit in the top the cake for each of your pineapple leaf pieces. I created two separate pieces so I cut two slits parallel to each other. Carefully place leaf pieces into slits, arranging the larger piece in the back.
- Top with Sweetapolita “Soft Serve” sprinkles.