We created a bunch of oversized faux fruit for a fruit party centerpiece, but we wanted an edible anchor to complete the display. That led to this DIY pineapple cake — a tall, carved layer cake filled with pineapple cream. Built like a classic stacked cake with a bit of carving and finishing detail, it’s fun to assemble and even more fun to eat. Theresa also shares a simple trick for shaping the royal-icing leaves used to top the cake.
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DIY Pineapple Cake
Ingredients
- Three 6-inch round cake layers about 1 inch tall; use your favorite cake recipe, any flavor
- Two 5-inch round cake layers about 1 inch tall; use your favorite cake recipe
- Pineapple cream filling recipe follows
- Buttercream frosting tinted yellow
- Royal icing pineapple leaves recipe follows
- For the Pineapple Cream Filling:
- 1 box instant vanilla pudding
- 2 cups heavy cream
- 1 15- oz can crushed pineapple drained
- For the Leaves:
- Printable template for leaf shapes
- 1 cups powdered sugar
- 1 1/2 tablespoons meringue powder
- 3 tablespoons warm water
- Green food coloring
- Food-grade floral wire, cut into 3–4 inch pieces
Instructions
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Pineapple cream filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the instant vanilla pudding mix and heavy cream. Whisk on medium speed until thick and fluffy. Fold in drained crushed pineapple until evenly combined.
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Assemble the cake: Stack the layers with about 1/3 cup of pineapple cream between each. Start with a 5-inch round on the bottom, place the three 6-inch rounds in the middle, and finish with the second 5-inch round on top. Apply a thin crumb coat of yellow-tinted buttercream and chill the cake for 30 minutes.
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Finish frosting: Smooth a thicker layer of yellow buttercream over the chilled cake. Use the edge of a spoon, an offset spatula, chopstick, or similar tool to create a crisscross diamond pattern over the surface to mimic pineapple texture.
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Royal icing leaves: In a clean mixing bowl fitted with the whisk attachment, beat the powdered sugar, meringue powder, and warm water until stiff peaks form (about 5–7 minutes). If the icing is too thick, add warm water 1 teaspoon at a time to reach a pipeable but firm consistency. Add green food coloring and mix until uniform. Transfer the royal icing to a piping bag fitted with a small round tip.
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Pipe and shape leaves: Lay wax paper over the printable leaf template. Using the template as a guide, outline and fill each leaf with the royal icing. Carefully place the wax paper, with piped leaves, over a paper towel roll so the leaf tips are curved over the roll and the bases rest flat on the counter. Insert a piece of floral wire about an inch into the base of each leaf. Tape the wax paper and roll in place if needed. Allow the leaves to dry at least 4 hours, then gently peel them from the wax paper.
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Arrange leaves on cake: Insert the prepared leaves into the top of the cake, placing the tallest leaves in the center and surrounding them with progressively smaller leaves for a natural pineapple crown.
Photos by Jeff Mindell | Recipe by Theresa Rountree
SOURCES
Palm Springs Rental Home: The Harlow House
Balloons: various styles and colors used for the shoot, including fruit-shaped and round latex options.
Decor: striped placemats, napkins, gold flatware and colorful glassware were used to style the table.
If you want to expand this dessert display, consider pairing the pineapple cake with other fruit-inspired cakes — last year we made fruit slice cakes that complement this design nicely for a full cake spread.