20 servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour or cake flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Pineapple juice (Room temp)
Pineapple soda (Big Shot or any other brand soda)
Vanilla extract
Butter extract
Pineapple extract
Confectioners’ sugar
Buttercup yellow gel paste or liquid food coloring
Tools you’ll need
Hand or Stand mixer
Baker’s joy non-stick baking spray
Fat Daddio or Nordic ware anniversary bundt pan
Squeeze bottle
Cooling rack
11 by 17-inch baking pan
Preparation of ingredients
Dry ingredients (all-purpose flour or cake flour mixture)
Step 1- Sift 3 cups all-purpose flour or cake flour, 1 teaspoon baking powder and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Pineapple soda mixture)
Step 2- If using all-purpose flour add 1 cup + 2 tablespoons big shot pineapple soda (Room temp), and 2 tablespoons pineapple juice (Room temp). If using cake flour, add 1 1/3 cups big shot pineapple soda (Room temp), and 1/4 cup Pineapple juice (Room temp). Next add 2 teaspoons pineapple extract, 1 teaspoon butter extract, 1 teaspoon vanilla extract and 1/8 teaspoon buttercup yellow gel paste or liquid food coloring. Stir with a whisk until combined and set aside.
Cake batter
Step 3- Add 3 sticks unsalted butter (Softened and at Room temp), and 2 3/4 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 4- Add 5 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 5- Add (all-purpose flour mixture) and (pineapple soda mixture) into the batter 3 separate times. Mix on a medium-low speed for 15 to 20 seconds each time until combined. Scrape down sides of bowl.
Baking the cake
Spray Tube or Bundt pan with Baker’s joy non-stick baking spray.
Preheat oven to 325 degrees.
Step 6- Add prepared cake batter into tube or Bundt pan. Spread batter around baking pan as evenly as possible with the back of a spoon. Shake and tap the bottom of the baking pan with your hand to make the batter more even.
Step 7- Place into a preheated 325-degree oven for 1 hour and 10 minutes. Once the baking time has ended, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 3 to 5 hours before removing out of the pan.
Step 8- Flip the cake upside down onto a serving plate. From there flip the cake back onto the opposite side on a cooling rack. Place the cooling rack into an 11 by 17-inch baking pan.
Pineapple icing
Step 9- Add 1 1/4 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 1 tablespoon pineapple juice (Room temp), 3 tablespoons whole milk (Room temp), 1/4 teaspoon pineapple extract, 1/2 teaspoon butter extract, 1/2 teaspoon vanilla extract, and a sprinkle of salt. Stir with a whisk until creamy and smooth with no visable lumps. Dip a toothpick into the buttercup yellow gel paste food coloring and swirl the toothpick in the icing. Stir with a whisk until combined.
Decorating the cake
Step 10- Add the pineapple icing into a squeeze bottle. Drizzle the icing on top of the cake moving the squeeze bottle to the left and right in a zig zag motion. To drizzle the icing on to the middle and sides of cake, tilt the pan 45 degrees and drizzle the icing in a zig zag motion onto the sides and middle of the cake. Let the icing set for 15 to 30 minutes before serving.
YouTube instructional video
