One more warm and sunny day. I made this pineapple cake recipe from scratch with fresh pineapple and topped it with yogurt cream for a light but a decadent treat! Not too sweet and so fluffy, this Pineapple Cake is perfectly balanced. The pineapple isn’t overwhelming. It’s subtle. Just right, in fact.
The is a moist and fluffy cake, with a mild pineapple flavour and crushed pineapple baked right in. One of the best things about this homemade cake is how easy it is to make. This cake recipe uses yogurt and pineapple juice to main its moisture. This recipe does not include any oil or butter.
Can I use fresh pineapple instead of canned for pineapple cake?
Yes. I am using the ripe fresh pineapple in this recipe. Use a ripe pineapple to get the juicy chunks.
What does yogurt do in baking?
The yogurt will retain the moisture of the cake with its creaminess. The acidity in the yogurt will activate the baking powder and results in a fluffy cake.
Decorate and serve pineapple cake with variations:
- Decorate and top the pineapple cake with whipped fresh cream/ buttercream or coconut cream.
- Top with fruits. Berries are good combinations though.
- Layer the cake with yoghurt sauce for a moisture-rich cake.