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PIneapple cake with pineapple curd, teal frosting and tropical sprinkle mix

Pineapple Paradise Layer Cake

5 from 2 votes
Servings 12


Pineapple 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

Pineapple Curd

  • 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

Vanilla Frosting

  • 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


Pineapple Cake

  • 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.

Pineapple Curd

  • 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.

Vanilla Frosting

  • 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.  

Cake Assembly

  • 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.


Cake recipe adapted from Cake by Courtney. Pineapple Curd and Frosting from Love and Confections