Lemon Pineapple Cake

The Best Lemon Pineapple Cake: New Recipe in 2024

Light and fluffy, this Lemon Pineapple Cake is loaded with flavor. This cake combines the flavors of lemon and pineapple, which are always popular choices, especially in the spring and summer.

Lemon Pineapple Cake
Lemon Pineapple Cake

This beautiful dessert consists of layers of moist lemon cake filled with pineapple cream filling and finished with lemon cream cheese icing.

How to Make Lemon Pineapple Cake

This tender lemon Pineapple Cake dessert is ideal for a birthday celebration, holiday dessert, bridal shower, and more!

Although you could also use our well-liked Lemon Cake from Scratch and our Lemon Doctored Cake Mix recipe with excellent results, the Lemon Pineapple Cake layers are from our Lemon Velvet Cake!

Below is the complete downloadable cake recipe, but first, here’s a quick summary of our process.

Grease and flour three 8-inch pans, and preheat the oven to 325 degrees Fahrenheit. To ensure there won’t be any sticking, we also prefer to place rings of parchment paper along the bottom of our pans.
Mix the dry ingredients: Mix the cake flour, baking soda, baking powder, and salt in a medium-sized bowl for 30 seconds, then remove from the basin.

Mix the Wet Ingredients: In a separate bowl, mix the milk, oil, zest, juice, and extract from the lemon. Put aside. (As the milk and lemon juice react, the mixture will become thicker).
Creaming Butter, Cream Cheese, and Sugar: Place the butter and cream cheese in the bowl of your mixer and beat on medium speed until smooth. Add the sugar gradually and beat for two to three minutes at a medium speed.
Eggs: Gently whisk each room-temperature egg in until the yolk’s yellow color is completely gone.

Mixing Wet and Dry Ingredients in Turn: Add approximately half of the flour mixture while running the mixer quickly. Stir until well blended. Pour in the milk and vanilla. Mix on low until the remaining flour mixture is added. Slightly increase the mixer’s speed and mix until smooth and mixed. Avoid overmixing.

Ingredients of Lemon Pineapple Cake

  • 8 oz package of cream cheese, softened (226g)
  • 1 ½ sticks unsalted butter, softened (168g)
  • 2 cups sugar (400g)
  • Four large eggs, room temperature (you can quickly reheat them in a basin of hot water for five minutes).
  • 3 cups cake flour; substitution (342g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • ¾ cup milk (175g)
  • ¼ cup lemon juice, approximate amount in one small lemon
  • ¼ cup vegetable oil (we used canola oil) (54g)
  • 1 Tablespoon Lemon Extract (10g)
  • Zest two lemons
Lemon Pineapple Cake
Lemon Pineapple Cake


  • One small instant pudding box, vanilla
  • Two cups heavy cream, or whipping cream; add or subtract as necessary to achieve the desired consistency.
  • One twenty-oz can (drained) of crushed pineapple.


  • 2 sticks unsalted butter, slightly softened (226g)
  • 16 oz. cream cheese, softened (453 g).. Use two 8-ounce packages of cream cheese.
  • 1 teaspoon lemon extract- adjust the amount to your liking. (4g)
  • Zest from 1 lemon, approximately 1 ½ teaspoons (3 teaspoons optional)
  • 6 to 6 ½ cups powdered sugar, adding more if necessary (690 g–747 g)
  • Yellow coloring gel optional for tinting the frosting

Easy Pineapple Cream Filling

We’ve loved this simple Lemon Pineapple cake cream filling for a long time!

The filling is made with heavy cream instead of milk from a tiny package of instant vanilla custard, which makes for a deliciously fluffy vanilla cream. Add the drained and smashed pineapple after that. And that’s it! The pineapple cream filling is ready in a few minutes.

We’ve used pudding fillings in our chocolate mousse cake, chocolate caramel cake, orange creamsicle lemon pineapple cake, and more if you want convenience! Different Filling Options: Our other favourite is this cooked Lemon Pineapple Cake filling, which we frequently top with a thin layer of butter if you can’t locate vanilla instant pudding or would rather try something else.

Instruction for Lemon Pineapple Cake

  1. Start the oven at 325 degrees Fahrenheit—butter and dust three 8-inch baking pans. We like to use parchment paper circles to coat our pans’ bottoms.
  2. Mix the cake flour, baking soda, baking powder, and salt in a medium-sized bowl for 30 seconds, then remove from the basin.
  3. Whisk together the milk, oil, lemon zest, juice, and extract in a separate basin. Don’t worry; it will start to seem thick and clumpy since the lemon makes buttermilk out of the milk.
  4. Cream cheese and butter should be added to the bowl of your mixer and mixed on medium speed until smooth.
  5. Add the sugar gradually and beat for two to three minutes at a medium speed.
    One by one, add the room-temperature eggs and stir until.
  6. Half the flour mixture should be added while the mixer runs low. Stir until well blended.
  7. Stir in the lemon and pineapple cake extracts and milk. Mix on low until the remaining flour mixture is added. Slightly increase the mixer’s speed and mix until smooth and mixed. Avoid overmixing.
  8. Distribute the mixture among the three ready pans.
  9. When a toothpick is pushed into the center, it should come out clean or with only a few crumbs attached after 28 to 30 minutes of baking at 325 degrees Fahrenheit. Before removing, allow the pans to cool on the wire rack for five to ten minutes.
  10. There are around 8 cups of batter in this Lemon Pineapple Cake recipe. Works well even for cupcakes, however, there won’t be much of a dome.
Lemon Pineapple Cake
Lemon Pineapple Cake

Assembling and Decorating the Lemon Pineapple Cake

Place the first layer of lemon pineapple cake on the cake plate or pedestal. Apply a very thin layer of icing (if desired). Using a piping bag with the tip cut off, pipe a dam of cream cheese frosting around the inside edge of the cake layer, about ¼ to 1/2 inch from the edge.
Next, pour the pineapple filling into the dam’s interior. When the layers are piled, the dam’s
Continue with the following two cake layers. Put more frosting in the spaces left by the cake layers. I use my piping bag for this.
Sprinkle a little crumb coat over the lemon pineapple cake and refrigerate. The cream and pineapple filling continues with the following two cake layers. Put more frosting in the spaces left by the cake layers. I use my Lemon Pineapple Cakebag for this.

Crumb Coat & Chill: Dust the cake with a light crumb layer. I like to let the cake cool in the freezer for fifteen minutes at this stage. If necessary, you can also refrigerate the frosting bowl.

Decorating the Cake: After that, I used a bench scraper to smooth the last layer of icing over the cake’s edges and a tiny silicone pastry brush to give the sides a subtle texture.


  1. In a mixing bowl, whisk together the custard mix and heavy cream. A whisk will work just as well, but I like using a hand mixer.
  2. Use a mixer on low speed at first until everything is well blended. The custard should next be whipped on high speed until it becomes thick and fluffy.
  3. To achieve the required consistency, stir in small amounts of heavy cream if the mousse is too thick.
  4. If using a hand mixer, just whisk quickly for a few minutes or until the mixture gets smooth and thick.
  5. Add the crushed and drained Lemon Pineapple cake and mix until thoroughly mixed.
  6. I used this as a lemon pineapple cake topper for two filling layers.
Lemon Pineapple Cake
Lemon Pineapple Cake


  • Slice the butter into ½-inch pieces and place it in the mixer bowl. Beat until the butter is smooth.
  • After chopping the cream cheese into small pieces, add it to the butter and beat to combine.
  • Add the lemon extract and zest.
  • Add the powdered sugar and optional yellow food coloring gradually, beating until thoroughly combined.
  • When applied while still refrigerated, this frosting will pipe more easily. It can be prepared ahead of time, chilled, and then let slightly soften before remixing when needed. To soften, do not microwave.
  • Cake Assembly: Arrange the initial layer of lemon pineapple cake onto a cake pedestal or base. Apply a very thin layer of optional lemon cream cheese icing. Pipe the lemon frosting around the cake layer’s edge in a dam shape.
  • Pour the pineapple cream filling into the dam. Proceed with the subsequent cake layer and place the third layer on top.
  • Before putting the final coat of frosting on, chill the Lemon Pineapple Cake(thin layer) in the freezer for 15 minutes to firm everything up. Decoratively decorate the cake (think of it as you choose!). Using a bench scraper, I polished the sides of my cake before texturizing them with a silicone pastry brush. I topped the cake with more Lemon Pineapple Cake cream and surrounded the bottom with a straightforward bead border (tip 4).


Replacement for Cake Flour: {Using all-purpose flour (plain in the UK) to make Cake Flour} Take out two tablespoons of flour for every cup of flour in a recipe and replace it with two tablespoons of cornflour (cornflour in the UK). Since this recipe calls for three cups of flour, measure out three cups of all-purpose flour, take out six tablespoons and replace them with six tablespoons of cornflour, then stir to combine.

Frequently Asked Questions (about)Lemon Pineapple Cake

Why does lemon cake taste so good?

Lemon frosting, lemon syrup with limoncello brushed on while the cake is still warm, and juice and zest in the batter itself. You want to use a lot of zest since it has the greatest lemon flavor.

What does pineapple cake taste like?

The highlight of this cake, in my opinion, is the pineapple filling. The pineapple flavor is intense and slightly sour, counterbalancing the cake’s richness (this cake isn’t overly sweet, though some people might think it’s not sweet enough!).

Why do you put lemon on the cake?

Since the 1700s, lemon has been a prized ingredient in cake recipes because it gives baked products’ sweetness a cool, refreshing twist.

What a lemon cake facts?

Recipe for Lemon Cake | Baking Procedures | BAKERpedia
Dense, flavorful, and incredibly popular is lemon cake. Lemon gives a range of cakes, such as bundt, angel food, or white cakes, their distinct flavor. Nonetheless, loaf cakes with a more elastic crumb and a tighter grain, resembling pound cakes, are typically referred to as lemon cakes.

Why is my lemon cake not fluffy?

Your cakes may be losing their tender texture due to a variety of tiny issues, such as improper mixing, understanding if your oven runs hot or cold, and inaccurate ingredient measurements. Remember these important principles the next time you bake a cake.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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