I have made this pink pineapple cake a few times, always hoping for a deep red color, but it always turns out more pink. The color also varies quite a bit depending on the light, so I don't rely on photos when deciding how much food coloring to use. I always use canned pineapple, which I drain from the start to avoid excess syrup in the cream.
Quick Info
Total time: about 2 hours (includes cooling and decorating)
Preparation time: about 40 minutes
Baking time: 25-30 minutes, depending on the oven
Servings: 10-12
Difficulty: medium
Type: cake for birthdays or other occasions
Ingredients
Cake:
4 eggs
2 tablespoons brown sugar
2 tablespoons white sugar (you can use only white sugar if you don't have brown)
4 tablespoons flour
1 packet vanilla sugar
1 packet baking powder
1 pinch of salt
food coloring (optional)
Cream:
1 small can of pineapple (chunks)
200 ml heavy cream
250 g mascarpone cheese
100 g powdered sugar
1 packet whipping cream stabilizer
3 tablespoons pineapple syrup (for the cream)
food coloring (optional)
Decoration:
700 ml liquid cream
1 packet whipping cream stabilizer
food coloring (optional)
Instructions
1. Drain the pineapple in a sieve while you prepare the rest.
2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar (first the brown sugar, then the white sugar, one tablespoon at a time), mixing well after each addition.
3. Incorporate the egg yolks, then add the flour mixed with baking powder and vanilla sugar. If you want to achieve color, add food coloring to taste. Gently combine everything.
4. Pour the mixture into a heat-resistant pan, lined if necessary. Place it in the preheated oven at medium heat. Do not open the oven for the first 20 minutes to prevent the cake from collapsing. Check after 25-30 minutes with a toothpick. If it comes out clean, it’s done.
5. Remove the cake from the oven and let it cool completely before taking it out of the pan. Cut it horizontally into two layers only after it has cooled completely.
6. For the cream, beat the mascarpone cheese with the powdered sugar for just a few moments until combined.
7. Separately, whip the heavy cream with the stabilizer until it thickens. Add the whipped mascarpone, 3 tablespoons of pineapple syrup, and food coloring if using. Mix for a few more seconds just to combine.
8. For decoration, whip the liquid cream with the stabilizer and food coloring. Stop when it is firm.
9. Place the first layer of cake on a serving platter and soak it with syrup from the canned pineapple.
10. Spread the mascarpone cream over the first layer. Sprinkle pineapple chunks evenly.
11. Place the second layer on top and gently press down with your palms to secure it.
12. Cover the cake with whipped cream and decorate as desired.
Why I make this recipe often
I love that it’s not complicated and doesn’t require hard-to-find ingredients. The combination of airy cake, refreshing mascarpone and pineapple cream, and light whipped cream makes it perfect for warm days, but it works well for special occasions too. The cake remains fluffy, and the cream isn’t heavy.
Tips and Variations
Tips
- Always drain the pineapple in advance; otherwise, it risks leaving too much juice in the cream.
- If I don’t open the oven for the first 20 minutes, the cake rises much better.
- Mascarpone should not be whipped too much, just enough to mix with the powdered sugar.
Substitutions
- You can use only white sugar for the cake; brown sugar is not essential.
- If you don’t have food coloring or don’t want to use it, leave the cake and cream white.
- The liquid cream for decoration can be replaced with whipping cream if you don’t have the plant-based version.
Variations
- Instead of pineapple, you can try canned peaches, also diced.
- For a different flavor, replace the vanilla sugar with vanilla extract or add a bit of grated lemon zest to the batter.
- If you want a layered cake look, you can bake the cake in two separate pans.
Serving Ideas
- It can be served plain, straight from the fridge.
- You can add small pieces of pineapple on top for decoration.
- If you want a more striking visual effect, alternate shades of food coloring in the decoration.
Frequently Asked Questions
1. Why did the cake sink in the middle?
The most common reason is opening the oven too early. It’s best not to touch the door for the first 20 minutes, or it may sink.
2. Can I skip the food coloring?
Yes. It’s not essential for flavor. You can make the cake and cream without coloring, resulting in a simple cake with natural shades.
3. What if I don’t have whipping cream stabilizer?
You can whip the cream without the stabilizer, but it won’t hold as well. If you don’t have it, use cream with a higher fat content and try to decorate the cake just before serving.
4. Can I use fresh pineapple instead of canned?
You can use fresh pineapple, but you won’t have syrup to soak the cake. You’ll need to make a light syrup separately for the cake.
5. How long does the cake last in the fridge?
It keeps well for 2-3 days if covered.
Nutritional Values
Approximately, one slice of this cake has about 300-350 kcal. Each slice (out of 12 servings) contains around 6-8 g of fat, 25-30 g of carbohydrates, and 3-4 g of protein, depending on how much cream and whipped cream you put on each slice. The mascarpone cream and whipped cream are what raise the caloric value.
Storage and Reheating
The cake keeps best in the fridge, covered, for 2-3 days. I do not recommend freezing it – the whipped cream and mascarpone cream do not maintain their texture after thawing. It is not reheated; it is served cold. If there is leftover whipped cream, you can use it for other desserts the next day.
Quick Info
Total time: about 2 hours (includes cooling and decorating)
Preparation time: about 40 minutes
Baking time: 25-30 minutes, depending on the oven
Servings: 10-12
Difficulty: medium
Type: cake for birthdays or other occasions
Ingredients
Cake:
4 eggs
2 tablespoons brown sugar
2 tablespoons white sugar (you can use only white sugar if you don't have brown)
4 tablespoons flour
1 packet vanilla sugar
1 packet baking powder
1 pinch of salt
food coloring (optional)
Cream:
1 small can of pineapple (chunks)
200 ml heavy cream
250 g mascarpone cheese
100 g powdered sugar
1 packet whipping cream stabilizer
3 tablespoons pineapple syrup (for the cream)
food coloring (optional)
Decoration:
700 ml liquid cream
1 packet whipping cream stabilizer
food coloring (optional)
Instructions
1. Drain the pineapple in a sieve while you prepare the rest.
2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar (first the brown sugar, then the white sugar, one tablespoon at a time), mixing well after each addition.
3. Incorporate the egg yolks, then add the flour mixed with baking powder and vanilla sugar. If you want to achieve color, add food coloring to taste. Gently combine everything.
4. Pour the mixture into a heat-resistant pan, lined if necessary. Place it in the preheated oven at medium heat. Do not open the oven for the first 20 minutes to prevent the cake from collapsing. Check after 25-30 minutes with a toothpick. If it comes out clean, it’s done.
5. Remove the cake from the oven and let it cool completely before taking it out of the pan. Cut it horizontally into two layers only after it has cooled completely.
6. For the cream, beat the mascarpone cheese with the powdered sugar for just a few moments until combined.
7. Separately, whip the heavy cream with the stabilizer until it thickens. Add the whipped mascarpone, 3 tablespoons of pineapple syrup, and food coloring if using. Mix for a few more seconds just to combine.
8. For decoration, whip the liquid cream with the stabilizer and food coloring. Stop when it is firm.
9. Place the first layer of cake on a serving platter and soak it with syrup from the canned pineapple.
10. Spread the mascarpone cream over the first layer. Sprinkle pineapple chunks evenly.
11. Place the second layer on top and gently press down with your palms to secure it.
12. Cover the cake with whipped cream and decorate as desired.
Why I make this recipe often
I love that it’s not complicated and doesn’t require hard-to-find ingredients. The combination of airy cake, refreshing mascarpone and pineapple cream, and light whipped cream makes it perfect for warm days, but it works well for special occasions too. The cake remains fluffy, and the cream isn’t heavy.
Tips and Variations
Tips
- Always drain the pineapple in advance; otherwise, it risks leaving too much juice in the cream.
- If I don’t open the oven for the first 20 minutes, the cake rises much better.
- Mascarpone should not be whipped too much, just enough to mix with the powdered sugar.
Substitutions
- You can use only white sugar for the cake; brown sugar is not essential.
- If you don’t have food coloring or don’t want to use it, leave the cake and cream white.
- The liquid cream for decoration can be replaced with whipping cream if you don’t have the plant-based version.
Variations
- Instead of pineapple, you can try canned peaches, also diced.
- For a different flavor, replace the vanilla sugar with vanilla extract or add a bit of grated lemon zest to the batter.
- If you want a layered cake look, you can bake the cake in two separate pans.
Serving Ideas
- It can be served plain, straight from the fridge.
- You can add small pieces of pineapple on top for decoration.
- If you want a more striking visual effect, alternate shades of food coloring in the decoration.
Frequently Asked Questions
1. Why did the cake sink in the middle?
The most common reason is opening the oven too early. It’s best not to touch the door for the first 20 minutes, or it may sink.
2. Can I skip the food coloring?
Yes. It’s not essential for flavor. You can make the cake and cream without coloring, resulting in a simple cake with natural shades.
3. What if I don’t have whipping cream stabilizer?
You can whip the cream without the stabilizer, but it won’t hold as well. If you don’t have it, use cream with a higher fat content and try to decorate the cake just before serving.
4. Can I use fresh pineapple instead of canned?
You can use fresh pineapple, but you won’t have syrup to soak the cake. You’ll need to make a light syrup separately for the cake.
5. How long does the cake last in the fridge?
It keeps well for 2-3 days if covered.
Nutritional Values
Approximately, one slice of this cake has about 300-350 kcal. Each slice (out of 12 servings) contains around 6-8 g of fat, 25-30 g of carbohydrates, and 3-4 g of protein, depending on how much cream and whipped cream you put on each slice. The mascarpone cream and whipped cream are what raise the caloric value.
Storage and Reheating
The cake keeps best in the fridge, covered, for 2-3 days. I do not recommend freezing it – the whipped cream and mascarpone cream do not maintain their texture after thawing. It is not reheated; it is served cold. If there is leftover whipped cream, you can use it for other desserts the next day.