Tropical Pineapple Dream Cake with Oil‑Soluble Pineapple Flavoring

Tropical Pineapple Dream Cake with Oil‑Soluble Pineapple Flavoring

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

30 minutes

Category

Oil Soluble Pineapple

This moist and flavorful Tropical Pineapple Dream Cake elevates the pineapple experience by combining crushed pineapple with a concentrated oil‑soluble pineapple flavoring. The cake batter is mixed, poured, and baked until golden, then cooled before frosting. The frosting is a creamy pineapple buttercream with extra drops of the oil‑soluble extract for amplified aroma. The result is a bright, tropical cake with a true pineapple punch in both crumb and icing.

Ingredients

    Cake

    • 2 cups (240 g) all‑purpose flour
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ¾ cup (150 g) granulated sugar
    • ¼ cup (50 g) brown sugar
    • 2 large eggs, room temperature
    • ½ cup (120 ml) vegetable oil
    • 1 cup (240 ml) buttermilk (or milk + 1 Tbsp vinegar)
    • 1 (20 oz / ~567 g) can crushed pineapple (undrained)
    • Oil‑Soluble Pineapple Flavoring Extract: ½ tsp (or ~30 drops, adjust per strength)

    Pineapple Buttercream Frosting

    • 1 cup (227 g) unsalted butter, softened
    • 3 cups (360 g) powdered sugar
    • 2 Tbsp crushed pineapple (from can), plus 1 Tbsp juice
    • ¼ tsp salt
    • Oil‑Soluble Pineapple Flavoring Extract: ¼ tsp (or ~15 drops)

    Directions

    1. Preheat & Prepare Pan

      Preheat your oven to 350 °F (175 °C). Grease and line the bottom of a 9×13‑inch (23×33 cm) baking pan with parchment paper, then grease again.

    2. Combine Dry Ingredients

      In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.

    3. Whisk Wet Ingredients & Pineapple

      In a large bowl, whisk sugar, brown sugar, and vegetable oil until blended. Add eggs one at a time, whisking after each addition. Stir in buttermilk until smooth. Add crushed pineapple (with juice) and the oil‑soluble pineapple flavoring extract, mixing just until combined.

    4. Mix Batter & Pour

      Gently fold the dry ingredients into the wet mixture, stirring just until no large streaks of flour remain. Pour the batter into the prepared pan, spreading it evenly.

    5. Bake

      Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.

    6. Cool

      Let the cake cool in the pan for 10 minutes, then lift it (using parchment) onto a wire rack to cool completely (about 30 more minutes).

    7. Make Buttercream Frosting

      While cake cools, beat softened butter on medium speed until creamy (≈2 minutes). Gradually add powdered sugar (about ½ cup at a time), mixing well. Add the 2 Tbsp crushed pineapple + 1 Tbsp juice, salt, and oil‑soluble pineapple extract. Continue beating until light, fluffy, and spreadable (2–3 more minutes).

    8. Frost & Serve

      Spread the frosting over the cooled cake in an even layer. Slice and serve. Store leftovers covered in the refrigerator (bring to room temperature before serving for the best texture).