Pineapple Summer Cake
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] Potlucks happen more often during the summer months for us in our neighborhood. We live on the east coast so it’s when the months are warmer from June to August do the outdoor parties happen. My usual dishes for potlucks are Filipino favorites : crisp Lumpia Shanghai (egg rolls), Pancit Noodles or Pork Barbecue, Filipino-style. But often, I also bring dessert and it’s usually a cake. No matter how hot the summer day is, I like to bake a cake. I enjoy sharing a cake or giving it as a gift to friends.
This recipe I baked is a summer cake inspired by respected baker, cookbook author and good friend, Abby Dodge. She mentioned a while ago that “this recipe was as straight-forward as a cake can get – no fancy ingredients. “ And true enough, ingredients were easy. All I needed to do was check my pantry and open my refrigerator. But like always, I try to put my personal touch to anything I bake or cook. I added pineapple chunks to the cake. And I used lemons which are abundant in the summer. These ingredients added a tropical twist to the dessert.
When it came out of the oven, this easy-to-bake, Pineapple Summer Cake had the aroma of sweet pineapples prevailing all over the kitchen, the house, and onto the patio outdoors. It was simply a winner for any potluck.
Pineapple Summer Cake
- 1 1/3 cups all-purpose flour;
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 2 whole large eggs
- 11/2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2/3 cup (5 ½ oz.) sour cream
- 1/2 pint (6 oz) canned pineapple chunks; drain syrup
- 1 Tablespoon granulated sugar for topping
- 1 Tablespoon all-purpose flour for topping
- Position an oven rack on the middle rung. Heat the oven to 350 F degrees. Lightly grease the bottom and sides of a 9 x 2 inch round cake pan. Lightly flour the sides and line the bottom with a parchment or nonstick baking circle.
- In a medium bowl, whisk the flour, baking powder and soda, and salt until well blended. In a large bowl, beat the butter and sugar with an electric mixer fitted with the paddle attachment on medium high until well blended, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended. Add the lemon zest and vanilla along with the second egg. Using a wide spatula, fold the dry ingredients and the sour cream alternately into the butter mixture, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
- After you put the cake in the oven, make the topping. Combine the pineapple, sugar and flour in a small bowl. Using a table fork, mix the ingredients together to evenly coat the fruit and lightly crush the fruit. After the cake has baked for 15 minutes, working quickly, slide the oven rack out and scatter the fruit evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about another 23 to 25 minutes.
- Transfer to a cake rack to cool 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, place a wire cooling rack on top of the cake pan and, holding both rack and plate, invert the cake. Lift the pan up from the cake. Peel away the parchment. Place another wire rack or flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.
- Cook's comments: If using canned pineapple chunks, there should not be any syrup thus it's important to drain the fruit. There was a previous typo error on the pineapple's syrup and that has been corrected with thanks to one of our readers.
- Storage: Cover the baked and cooled cake in plastic wrap and stow at room temperature for up to 5 days.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
I love pineapple cakes. Do you ever have trouble with the cake falling because you are adding something to the top of the partially baked cake, or is the idea to produce a more dense cake? This looks and sounds so good that I have to try it.
Thanks, Patti. No, I’ve never had trouble with the cake falling. The texture of this cake is between a sponge cake and a semi pound cake. The recipe is a terrific one, thanks to Abby Dodge.
Oh, boy! I love pineapple and your easy cake looks phenomenal!!
Thanks, Liz. This Pineapple Summer Cake is indeed divine, with thanks to Abby Dodge’s recipe inspiration 🙂
Pineapple is such a great flavor in cake!
Thanks, Nancy. Yes, it’s perfect for summer 🙂
Pineapple is so good on a cake, I love the sweetness and tartness of them together!
Thanks, Kristin. Agree with you. Sweet pineapple in a cake is perfect for summer 🙂
This is the perfect cake….no frosting…just the way I like em.