Pineapple Cake with Marzipan
Pineapple Cake with Marzipan is a delightful twist on the classic cake that brings tropical vibes right to your kitchen. This cake is moist, flavorful, and topped with a rich chocolate glaze that perfectly complements the sweetness of the pineapple and the nutty flavor of homemade marzipan. Whether you’re celebrating a special occasion or just want to treat yourself, this cake is sure to impress.
Why This Recipe Is Reliable
This recipe for Pineapple Cake with Marzipan is not only straightforward but also delivers consistently delicious results every time. The combination of fresh pineapple with the almond flavors of marzipan creates a beautifully balanced cake that’s perfect for any dessert table. Plus, if you make your own marzipan, you’ll find it’s a fraction of the cost of store-bought options, allowing you to enjoy a gourmet treat without breaking the bank.
What Goes In
- 3/4 cup unsalted butter: Provides richness and moisture.
- 7 ounces homemade marzipan: Adds a delightful almond flavor. Click here for the easy marzipan recipe.
- 3/4 cup granulated sugar: Sweetens the cake perfectly.
- 1 teaspoon quality pure vanilla extract: Enhances overall flavor.
- 1 teaspoon pineapple extract (optional): Intensifies the pineapple flavor.
- 3 large eggs: Binds the ingredients and adds structure.
- 2 cups all-purpose flour: Forms the cake base.
- 2 teaspoons baking powder: Ensures the cake rises.
- 1/4 teaspoon salt: Balances sweetness.
- 20 ounces canned diced pineapple: Adds moisture and flavor.
What’s in the Gear List
- Mixing bowls: For combining ingredients.
- Electric mixer: Makes creaming butter and sugar effortless.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- 9-inch round cake pans: Perfect for baking the cake layers.
- Cooling rack: Allows the cake to cool evenly.
Pineapple Cake with Marzipan in Steps
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease your cake pans with butter or cooking spray.
Step 2: Prepare the Marzipan
If you haven’t made your marzipan yet, follow this easy marzipan recipe to whip up a fresh batch.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Step 4: Add Eggs and Extracts
Add the eggs, vanilla extract, and pineapple extract (if using) to the mixture. Beat until well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 7: Fold in Pineapple
Gently fold in the drained and chopped pineapple until evenly distributed throughout the batter.
Step 8: Add Marzipan
Cut the homemade marzipan into small pieces and fold it into the batter. This will add delightful pockets of flavor throughout the cake.
Step 9: Bake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 10: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
Step 11: Prepare the Chocolate Glaze
While the cakes are cooling, prepare the glaze by melting the dark chocolate and coconut oil together in a microwave or over a double boiler until smooth.
Step 12: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Pour half of the chocolate glaze over the top, letting it drizzle down the sides. Add the second layer and repeat with the remaining glaze.
Step 13: Serve and Enjoy
Slice the cake and serve it to your family and friends. Watch their eyes light up with delight as they enjoy this tropical treat!
Seasonal Spins
- Summer: Add shredded coconut to the batter for a tropical twist.
- Fall: Incorporate spices like cinnamon and nutmeg for a warm flavor profile.
- Winter: Top with crushed peppermint candy for a festive look.
- Spring: Garnish with fresh berries for a colorful presentation.
Pro Tips & Notes
- Ensure your butter is at room temperature for easier creaming with sugar.
- For a denser cake, reduce the baking powder slightly.
- Chop the pineapple into smaller pieces for better distribution in the cake.
- Let the chocolate glaze cool slightly before pouring it over the cake to achieve a glossy finish.
Storing Tips & Timelines
Store leftover Pineapple Cake with Marzipan in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake layers separately, wrapped tightly in plastic wrap, for up to 2 months. Just thaw and glaze before serving!
Ask the Chef
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will work beautifully. Just make sure to finely chop it and remove excess juice.
What if I don’t have marzipan on hand?
If homemade marzipan isn’t an option, you can substitute with almond paste or even skip it entirely for a lighter pineapple cake.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that works as a 1:1 replacement.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. The edges should also start to pull away from the sides of the pan.
Desserts to Finish
- Cranberry Swirl Cheesecake – A tangy and sweet dessert option.
- Caramel Pear Upside Down Cake – A warm, comforting choice for fall.
- Red Velvet Cake – A classic favorite for any occasion.
The Takeaway
This Pineapple Cake with Marzipan is not just a dessert; it’s an experience. The combination of vibrant flavors and textures will have your taste buds dancing with joy. Whether you’re making it for a gathering or simply indulging in a slice after dinner, this cake is bound to be a hit. So grab your ingredients, gather your loved ones, and enjoy every delicious bite of this tropical delight!
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Pineapple Cake with Marzipan
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease your cake pans with butter or cooking spray.
- If you haven’t made your marzipan yet, follow this easy marzipan recipe to whip up a fresh batch.
- In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs, vanilla extract, and pineapple extract (if using) to the mixture. Beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the drained and chopped pineapple until evenly distributed throughout the batter.
- Cut the homemade marzipan into small pieces and fold it into the batter. This will add delightful pockets of flavor throughout the cake.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
- While the cakes are cooling, prepare the glaze by melting the dark chocolate and coconut oil together in a microwave or over a double boiler until smooth.
- Once the cakes are completely cool, place one layer on a serving plate. Pour half of the chocolate glaze over the top, letting it drizzle down the sides. Add the second layer and repeat with the remaining glaze.
- Slice the cake and serve it to your family and friends. Watch their eyes light up with delight as they enjoy this tropical treat!
Notes
- Ensure your butter is at room temperature for easier creaming with sugar.
- For a denser cake, reduce the baking powder slightly.
- Chop the pineapple into smaller pieces for better distribution in the cake.
- Let the chocolate glaze cool slightly before pouring it over the cake to achieve a glossy finish.
