Pineapple Cake with Marzipan
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Pineapple pairs with marzipan in this chocolate glazed cake for a truly delicious flavor combination! And don’t worry about where to find marzipan because we’ve got you covered with a recipe for super easy and phenomenal homemade marzipan! This Pineapple Cake recipe is easy to make and is sure to become a new hit in your home!
This Pineapple Cake with Marzipan is reminiscent of a cake I remember eating years ago in Germany. This style of cake is typical of the kind you would find served at Kaffee und Kuchen time, or “coffee and cake”, Germany’s version of English Teatime.
Cake like these are made in many different flavor combinations in Germany and clearly the pineapple-marzipan combo stood out to me at the time as especially delicious. Neither flavor is overpowering but both are fairly subtle, balance each other beautifully, and contribute to a wonderful flavor and texture.
How Long Does This Pineapple Cake Keep?
Store it in a cake saver at room temperature and it will keep for about 3 days. For cakes like these I always recommend cutting slices as needed as opposed to pre-slicing all of it in order to retain some moisture and prevent it from drying out. Likewise I avoid refrigerating it as the cold temperature will dry the cake out.
Can You Freeze This Cake?
Yes, this cake freezes well. Freeze it without the chocolate glaze and then add the glaze after the cake is fully thawed.
Where Can I Get Marzipan?
There is absolutely NO need to buy marzipan. It’s expensive and it is SO easy and SO much cheaper to make your own!
Check out our recipe for homemade Marzipan and all the rave reviews in the comments section!
Pineapple Cake Recipe
Let’s get started!
Place the marzipan and room temperature butter in large mixing bowl and beat until combined and smooth.
And the sugar and vanilla extract and beat until combined.
Optional: If you’d like to heighten the pineapple flavor you can also add a teaspoon of pineapple extract at this point.
Beat in the eggs one at a time.
In a separate bowl combine the flour, baking powder and salt. Add it to the batter and beat until just combined.
Stir in the pineapple.
Spread the cake batter in a greased 9 x 5 inch loaf pan. Smooth the top.
In an oven preheated to 350 degrees F, bake the cake on the middle rack for 65-75 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes and then remove it and place on a wire rack to cool completely.
Microwave the chocolate until it is melted then stir in the coconut oil.
Spread the chocolate evenly over the top and sides of the cake.
Place the cake in a cool place until the chocolate glaze is hardened.
Slice the cake and serve.
Enjoy!
For more delicious cakes try our:
- French Almond Plum Cake
- German Cheesecake
- Cherry Marzipan Streusel Cake
- Orange Buttermilk Cake with Orange Cream Cheese Frosting
- Old Fashioned Carrot Cake
- Caramel Pear Walnut Cake
- Scottish Dundee Cake
- Chocolate Deception Cake
- Strawberry Rhubarb Upside-Down Cake
- Fig, Anise and Hazelnut Tea Cake
- French Almond Cake with Lavender Lemon Glaze
Pineapple Cake with Marzipan
Ingredients
- 3/4 cups unsalted butter
- 7 ounces homemade marzipan (click link for recipe. It's SO easy to make and SO much cheaper than store-bought!)
- 3/4 cup granulated sugar
- 1 teaspoon quality pure vanilla extract
- 1 teaspoon pineapple extract (optional)
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 20 ounce canned diced pineapple , drained and chopped a little smaller
- For the Chocolate Glaze:
- 7 ounces dark chocolate , chopped
- 2 teaspoons coconut oil
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan.
- Place the marzipan and room temperature butter in large mixing bowl and beat until combined and smooth. And the sugar and vanilla extract and beat until combined.Optional: If you'd like to heighten the pineapple flavor you can also add a teaspoon of pineapple extract at this point. Place the marzipan and room temperature butter in large mixing bowl and beat until combined and smooth. Beat in the eggs one at a time.
- In a separate bowl combine the flour, baking powder and salt. Add it to the batter and beat until just combined. Stir in the pineapple. Spread the cake batter in a greased 9 x 5 inch loaf pan. Smooth the top.Bake the cake on the middle rack for65-75 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes and then remove it and place on a wire rack to cool completely.
- Microwave the chocolate until it is melted, then stir in the coconut oil. Spread the chocolate evenly over the top and sides of the cake. Place the cake in a cool place until the chocolate glaze is hardened. Slice the cake and serve.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
