Heavenly White Chocolate Cake with Pineapple Filling

Heavenly White Chocolate Cake with Pineapple Filling is a luscious dessert that combines the delicate sweetness of white chocolate with the tropical tang of pineapple. Moist cake layers are paired with a creamy pineapple filling and topped with a luxurious white chocolate frosting, making this dessert a showstopper for any celebration or special occasion.

Why You’ll Love This Recipe

• Decadent Flavors: The white chocolate and pineapple create a perfect balance of sweet and tangy.
• Moist and Tender: Melt-in-your-mouth cake layers that stay soft and delicious.
• Beautiful Presentation: A stunning dessert that’s as impressive as it is delicious.
• Versatile: Perfect for weddings, birthdays, or casual gatherings.
• Customizable: Add your favorite toppings or decorations for a unique twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• White chocolate, melted and slightly cooled
• Milk

For the Pineapple Filling:

• Crushed pineapple (with juice)
• Granulated sugar
• Cornstarch

For the White Chocolate Frosting:

• White chocolate, melted and slightly cooled
• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract

Optional Decorations:

• White chocolate curls
• Fresh pineapple slices or tidbits
• Toasted coconut

Directions

Prepare the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
4. Add White Chocolate: Mix in the melted white chocolate until smooth.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.

Make the Pineapple Filling:

1. Cook Filling: In a saucepan over medium heat, combine crushed pineapple, sugar, and cornstarch. Cook, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and let cool completely.

Prepare the Frosting:

1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Add White Chocolate: Mix in the melted white chocolate and vanilla extract.
3. Add Powdered Sugar: Gradually beat in the powdered sugar until the frosting reaches your desired consistency.

Assemble the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a generous layer of the pineapple filling over the top. Place the second cake layer on top.
2. Frost the Cake: Spread the white chocolate frosting over the top and sides of the cake.
3. Decorate: Garnish with white chocolate curls, fresh pineapple, or toasted coconut as desired.

Servings and Timing

• Servings: Makes 12-16 slices
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Variations

• Coconut Twist: Add shredded coconut to the batter or sprinkle it on top of the frosting.
• Berry Burst: Layer fresh raspberries or strawberries alongside the pineapple filling.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Nutty Addition: Add chopped macadamia nuts or pecans for texture.
• Bundt Cake: Bake the batter in a greased bundt pan and drizzle the frosting on top.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze unfrosted cake layers wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before assembling.
• Reheating: Serve at room temperature; no reheating required.

FAQs

Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and cook it down to achieve the desired consistency for the filling.

Do I need to temper the white chocolate?

No, simply melt it gently and let it cool slightly before mixing into the batter or frosting.

How do I prevent the cake layers from sticking to the pan?

Grease and flour the pans well or line them with parchment paper.

Can I make this cake ahead of time?

Yes, bake the cake layers and prepare the filling a day in advance. Assemble and frost the cake the day of serving.

What’s the best way to make white chocolate curls?

Use a vegetable peeler on a block of white chocolate to create curls.

Can I make this as a sheet cake?

Yes, bake the batter in a 9×13-inch pan and adjust the baking time to 35-40 minutes.

How do I thin the frosting if it’s too thick?

Add a tablespoon of milk or cream at a time until the desired consistency is achieved.

Can I skip the frosting and use whipped cream?

Yes, whipped cream is a lighter alternative that pairs well with the cake and pineapple filling.

How do I avoid overbaking the cake?

Check for doneness at the minimum baking time by inserting a toothpick into the center.

What pairs well with this cake?

Serve with a dollop of whipped cream, vanilla ice cream, or a refreshing fruit salad.

Conclusion

Heavenly White Chocolate Cake with Pineapple Filling is a dreamy dessert that’s as stunning as it is delicious. With its tender cake layers, tropical pineapple filling, and decadent white chocolate frosting, this cake is perfect for any special occasion. Customize it to your taste, make it ahead for convenience, and enjoy every luscious bite of this unforgettable treat!

Print