Fresh Pineapple Cake with Mascarpone Cream Frosting

May 2, 2025

This vegetable oil based cake is super moist. Most cake recipes use canned pineapple and with 2 fresh pineapples sitting on the counter, I was after one that used fresh. After modifying a number of recipes, I came up with this one which has a super moist cake with a creamy, mousse like frosting for an almost fall-apart tender cake.

Ingredients

2 1/4 cups all-purpose flour

1/4 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs

3/4 cup vegetable oil

2 1/2 cups finely chopped and drained fresh pineapple

1 teaspoon vanilla

1 1/2 tablespoons fresh lemon juice

1 1/4 cups sugar

Frosting

8 ounces mascarpone

1/2 cup powdered sugar

1 1/2 cups whipping or heavy cream

1 teaspoon vanilla

Preparation

Preheat the oven to 350F. Grease and flour 2 8-inch cake pans. (The cake is prone to sticking, so you can also line cake pans with parchment paper.) Sift together flour, cornstarch, baking powder, baking soda and salt. Set aside.
in a large bowl, whisk together sugar, eggs, vegetable oil, finely chopped pineapple , vanilla and lemon juice. Whisk well. Add the flour mixture and stir together gently until just combined.
Pour batter into cake pans. Make 30-35 minutes or until cake springs back when touched or until toothpick comes out clean. Cool in pans 10 minutes. Gently turn cakes out onto wax paper.
To prepare Frosting, in a mixing bowl, combine mascarpone, powdered sugar and vanilla. Mix for 10 seconds, and no longer. (Whipping on high for a minute or so, will turn the mascarpone into butter) Add cream and whip on medium high for a minute or until stiff peaks form. Frost cake.

Fresh Pineapple Cake with Mascarpone Cream Frosting

Ingredients

Preparation

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