Pineapple cake, pineapple curd, and vanilla frosting combine in an over-the-top Pineapple Paradise Layer Cake that tastes just as good as it looks! Adorn it with the cutest tropical-inspired sprinkle mix for the perfect party centerpiece.
I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
I could not think of a better way to finish off #BrunchWeek than a celebration cake! I love making cute layer cakes, and oftentimes get inspiration from the sprinkles I receive from #BrunchWeek sponsor Sweets & Treats. For example, the Purple Velvet Cake I made for Halloween is still one of my all-time favorite layer cakes, using Sweets & Treats Monster Mash sprinkle mix.
Aside from the traditional pineapple upside-down cake, it is delicious in brunch dishes, drinks, main dishes, and desserts. For instance, pineapple is the star in my Simple Southern Pineapple Lemonade, and a refreshing addition in my Pineapple Strawberry Swirl Fruit Pops.
I have always loved pineapples. There is lots of history and stories surrounding the meaning of the pineapple. Pineapples became the meaning of welcome, hospitality, friendship, wealth and prosperity in different cultures around the world. In addition, sailors are said to have placed a pineapple outside their homes as a symbol of their safe return.
Pineapple Paradise Layer Cake Tools and Tips:
- Start with a good set of cake pans. I have both 6-inch and 8-inch round pans, depending on the type of cakes I want to make.
- I use a professional cake decorating turntable to fill and frost easier.
- A stainless steel scraper will help get clean edges and a smooth cake. All of my favorite baking tools are in my Amazon Store.
- Crumb coating is a thin layer of frosting that traps loose crumbs before applying the final frosting.
Recipe note: Coconut extract can be substituted for pineapple extract in the cake, for a piña colada flavor.
Pineapple Paradise Layer Cake
- 1 cup unsalted butter, room temperature
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon salt
- 1/3 cup canola oil
- 5 whole eggs, room temperature
- 2 egg yolks, room temperature
- 3 1/4 cups cake flour
- 2 teaspoons baking powder
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon pineapple extract
- 1 teaspoon butter extract
- 6 ounces pineapple juice (3/4 cup or 1 small can)
- 3 tablespoons unsalted butter
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar, divided
- 2 large egg yolks
- 2 whole eggs
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups unsalted butter, softened but not room temperature
- 1/8 teaspoon salt
- 1 tablespoon clear vanilla extract
- 1 teaspoon vanilla bean paste, optional
- 6 cups Dixie Crystals Powdered Confectioners Sugar
- 4 tablespoons heavy whipping cream
- Heat oven to 350F. Prepare three 8-inch cake pans with non-stick spray and parchment rounds. In a medium bowl, whisk together the cake flour and baking powder.
- In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add in salt and oil, and mix to combine. Scrape down the sides of the bowl.
- While the mixer is on low, add in the eggs and egg yolks one at a time, mixing until well incorporated.
- With the mixer on low, add in flour, in three additions, alternating with sour cream. Mix in the vanilla, pineapple, and butter extracts. Scrape down the sides to incorporate.
- Divide the batter between the cake pans, and bake for 30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
- In a medium saucepan, combine the pineapple juice, butter and half of the sugar. Whisk to combine and cook on medium to medium-high until sugar has dissolved and mixture is just simmering.
- Right before the liquids boil, whisk together the half of sugar, corn starch and eggs in a bowl big enough to hold the liquid and egg mixtures.
- Temper the eggs: slowly pour the hot liquid, in a small stream, into the bowl while constantly whisking the eggs. Pour the mixture back into the pan and heat on the stove until it is thick and almost boiling.
- With a sieve, strain the curd into a clean bowl to insure no overcooked eggs get into the curd. Place plastic wrap directly onto the surface of the curd and let it cool for 30 minutes on the counter, then refrigerate it until it is thoroughly chilled.
- Cream butter until light and fluffy, about 3 minutes. Add in salt, vanilla extract and vanilla bean paste and mix to combine.
- Gradually add powdered sugar while mixer is on low, alternating with heavy cream 1 tablespoon at a time. Scrape bowl well then whip until very light and fluffy, about 4-6 minutes.
- Use white frosting for filling and crumb coat, then color with 1-2 drops teal gel food color.
- If needed, level each cake. Place cake on a cardboard cake round or serving plate. Place a thin layer of frosting, then using a piping bag fitted with a large round tip, create a dam for the curd. Fill with 1/4 cup pineapple curd. Repeat with remaining layers. Crumb coat entire cake and chill for 45 minutes.
- Frost cake completely. Carefully add sprinkles around the base of the cake. Place frosting in a piping bag fitted with a 1M open star tip and pipe frosting on top. Decorate with sprinkles. Place in refrigerator until 1 hour before serving.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Giant Donut Cake from For the Love of Food
Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
Pineapple Paradise Layer Cake from Love and Confections
Ricotta Cookies from April Golightly
Rosemary Lavender Macaron from A Kitchen Hoor’s Adventures
Streusel Kuchen (German Coffee Cake) from Platter Talk
Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
White Chocolate Snack Clusters from Family Around the Table
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