Pineapple Mimosa Cake

There’s something incredibly special about a dessert that feels like sunshine on a plate, and the Pineapple Mimosa Cake is just that. Light, fluffy layers kissed with pineapple juice, soft whipped cream filling, and a crown of golden crumb topping come together to create a dreamy treat. The aroma alone is enough to transport you to a breezy afternoon where every bite feels like a mini celebration.

Behind the Recipe

I remember the first time I tasted this cake at a summer gathering in a family friend’s backyard. The moment I bit into that soft sponge soaked in pineapple juice, I was hooked. It felt like a tropical hug, sweet and refreshing, and unlike any other cake I’d tried before. Over the years, it became one of my favorite cakes to bake for brunches, holidays, and even lazy Sundays when a little sweetness could turn the day around.

Recipe Origin or Trivia

This cake is inspired by the classic Italian “torta mimosa,” named for its resemblance to the mimosa flower that blooms in March. Traditionally made to celebrate International Women’s Day in Italy, it’s a tribute to femininity, softness, and joy. The pineapple twist brings a modern, fruity spin on the original, making it even more delightful for warm-weather occasions.

Why You’ll Love Pineapple Mimosa Cake

This cake is a total showstopper, and here’s why:

Versatile: Works beautifully as a brunch dessert or centerpiece for birthdays and showers.

Budget-Friendly: Uses pantry basics like flour, eggs, and sugar, with canned pineapple being the star.

Quick and Easy: Despite its elegant look, it’s surprisingly simple to make with minimal steps.

Customizable: You can swap in different fruits or fillings for a personal touch.

Crowd-Pleasing: Light and fruity, it’s a cake everyone can enjoy without feeling heavy.

Make-Ahead Friendly: Can be prepared the day before and actually tastes better chilled.

Great for Leftovers: Stays moist and flavorful for a few days, making leftovers a treat.

Chef’s Pro Tips for Perfect Results

This cake might look fancy, but a few little tricks can make it completely foolproof.

• Whip the cream until it forms soft peaks for a silky, spreadable texture.
• Let the sponge cake cool fully before slicing or assembling to avoid melting the cream.
• Use a serrated knife for clean cake layers.
• Chill the cake for a few hours before serving for the best flavor and texture.
• Save a few pineapple chunks and syrup to drizzle over slices just before serving.

Kitchen Tools You’ll Need

You won’t need anything fancy, just your trusted kitchen basics.

Mixing Bowls: For combining the sponge batter and whipping cream.
Hand or Stand Mixer: Makes beating eggs and whipping cream much easier.
Cake Pan: A round 8-inch pan is perfect for this sponge.
Serrated Knife: Helps slice the sponge cleanly.
Spatula: For folding ingredients and spreading the filling smoothly.

Ingredients in Pineapple Mimosa Cake

Each ingredient plays its own role in making this cake light, flavorful, and simply irresistible.

1. Eggs: 6 large eggs – These create the airy structure of the sponge cake.
2. Granulated Sugar: 180 grams – Adds sweetness and helps with sponge texture.
3. All-Purpose Flour: 180 grams – Gives the cake its structure.
4. Baking Powder: 1 teaspoon – Adds a bit of lift to the sponge.
5. Canned Pineapple in Juice: 1 can (approx. 400 grams) – Used for soaking and layering.
6. Heavy Whipping Cream: 500 ml – Whipped to form the creamy filling.
7. Powdered Sugar: 3 tablespoons – Sweetens the whipped cream subtly.
8. Vanilla Extract: 1 teaspoon – Adds a gentle floral aroma to the cream.

Ingredient Substitutions

Want to switch things up a bit? Here are a few easy swaps:

All-Purpose Flour: Use cake flour for an even lighter sponge.
Canned Pineapple: Fresh pineapple chunks with syrup work too, just pulse them gently.
Powdered Sugar: Swap with honey for a mild floral sweetness.
Vanilla Extract: Almond extract offers a nutty twist.

Ingredient Spotlight

Pineapple: Its natural acidity and sweetness bring brightness to each bite and help keep the sponge moist.

Whipping Cream: Offers a luxurious texture that balances the light sponge and adds richness without heaviness.

Instructions for Making Pineapple Mimosa Cake

Let’s walk through this cake together. It’s not just baking, it’s a little act of self-care.

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.
2. Combine Ingredients:
   In a large bowl, beat the eggs and sugar for about 8–10 minutes until tripled in volume and pale. Gently fold in sifted flour and baking powder using a spatula, being careful not to deflate the batter.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared pan, leveling the top. Tap gently to remove air bubbles.
4. Assemble the Dish:
   Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely. Meanwhile, drain the pineapple and reserve the juice. Chop pineapple finely. Whip the cream with powdered sugar and vanilla until soft peaks form.
5. Cook to Perfection:
   Slice the sponge horizontally into three layers. Set the top one aside. Use the middle and bottom to layer the cake. Soak each layer with pineapple juice, spread whipped cream, then sprinkle chopped pineapple.
6. Finishing Touches:
   Crumble the top layer of sponge into fine crumbs. Coat the outside of the cake with cream, then press crumbs onto the surface. Chill the cake for at least 2 hours.
7. Serve and Enjoy:
   Slice and serve cold, maybe with a touch of extra pineapple on the side.

Texture & Flavor Secrets

What makes this cake stand out is the tender sponge that soaks up the fruity juice like a sponge, the whipped cream that melts in your mouth, and the bits of pineapple that pop with sweetness. The crumb coating gives a gentle crunch that ties everything together.

Cooking Tips & Tricks

Little details can make a big difference:

• Use room temperature eggs for a better rise.
• Chill the cream before whipping for faster peaks.
• A turntable helps in evenly coating the cake with crumbs.

What to Avoid

Let’s make sure nothing ruins your masterpiece:

• Overbeating the batter can deflate it. Fold gently.
• Don’t soak the layers too much or they’ll become soggy.
• Avoid cutting the cake while warm. It needs time to set.

Nutrition Facts

Servings: 10
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours 30 minutes (includes chilling)

Make-Ahead and Storage Tips

This cake is actually better when made in advance. You can bake the sponge a day early and store it wrapped. Once assembled, it lasts up to 3 days in the fridge. You can freeze the unfilled sponge layers for up to a month. Thaw and fill fresh for best results.

How to Serve Pineapple Mimosa Cake

Serve slices cold with a little spoonful of reserved pineapple on the side. It pairs beautifully with a glass of sparkling juice or iced herbal tea. For a brunch spread, sit it next to a fruit salad and some light quiches.

Creative Leftover Transformations

Got leftovers? Turn them into something new:

• Cube the cake and layer with yogurt and fruit for a parfait.
• Blend into a milkshake with vanilla ice cream.
• Toast slices lightly and serve with warm pineapple compote.

Additional Tips

Want to take it up a notch?

• Add a layer of lemon curd for a citrus punch.
• Use coconut whipped cream for a tropical spin.
• Sprinkle toasted coconut on top for texture.

Make It a Showstopper

For visual impact, garnish the top with mini pineapple flowers or curls of white chocolate. Serve on a pale cake stand with a few edible flowers for that fresh-from-the-bakery look.

Variations to Try

Give your cake a new personality with these ideas:

• Berry Mimosa Cake: Swap pineapple with strawberries or raspberries.
• Coconut Cream Cake: Use coconut milk and cream for the filling.
• Chocolate Pineapple Cake: Add a thin layer of chocolate ganache between layers.
• Tropical Medley Cake: Add mango or papaya with pineapple.
• Lemon Mimosa Cake: Infuse layers with lemon syrup instead of pineapple.

FAQ’s

Q1: Can I make this cake without whipped cream?
A1: Yes, you can use pastry cream or a light custard as an alternative.

Q2: Can I use fresh pineapple instead of canned?
A2: Absolutely, just make sure to blend or mash it and strain out excess juice.

Q3: Is this cake suitable for freezing?
A3: The sponge layers freeze well, but it’s best to assemble fresh.

Q4: Can I make it gluten-free?
A4: Use a 1:1 gluten-free baking flour blend for best results.

Q5: Can I add other fruits?
A5: Yes, mango, strawberries, and kiwi work beautifully.

Q6: Is it okay to skip the crumb coating?
A6: Sure, it’s more for presentation. You can frost and decorate as you like.

Q7: How long should I whip the cream?
A7: Until soft peaks form. Don’t overwhip or it will become grainy.

Q8: Can I make it in advance?
A8: Yes, it tastes better after chilling for a few hours.

Q9: Is it very sweet?
A9: It’s lightly sweet. You can adjust the sugar in the cream to your taste.

Q10: Can I bake it in two pans instead of slicing?
A10: Yes, divide the batter evenly and reduce the baking time slightly.

Conclusion

The Pineapple Mimosa Cake is like a burst of sunshine in dessert form. It’s light, fruity, and just sweet enough to make every bite feel like a treat. Trust me, this one’s a total game-changer for your dessert table. Whether it’s a celebration or a casual weekend, it’s always the right time to bake this beauty.

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