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
- 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
PIN ME!
Pineapple Cake with Marzipan
Ingredients
- 3/4 cups (175 g) unsalted butter
- 7 ounces (200 g) homemade marzipan (click link for recipe. It's SO easy to make and SO much cheaper than store-bought!)
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon quality pure vanilla extract
- 1 teaspoon pineapple extract (optional)
- 3 large eggs
- 2 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 20 ounce (567 g) can diced pineapple , drained and chopped a little smaller
- For the Chocolate Glaze:
- 7 ounces (200 g) 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.
Nancy Rorex says
Delicious flavor and I enjoyed buying almond flour and making my own almond paste. Nice crumb and it is one of the good things you can’t walk past without taking a little piece. All of your recipes have good, explicit directions But somehow I managed to make mine somewhat dry and it was very crumbly. What do you suggest I watch while I make another one. I do measure by weight. Thank you!
Kimberly @ The Daring Gourmet says
Thank you very much, Nancy :) This particular cake is a “tea cake”, meant to be consumed with a hot beverage, so it’s supposed to be pretty dry and crumbly. But not to the point where it falls apart handling it! :) Was yours crumbly to the point of being unmanageable/unsliceable?
Nancy says
The cake was not unmanageable and was slightly crumbly when sliced. The “dry” mouth feeling may have been a result of it being many small pieces instead of a chunk in the mouth. It wasn’t dry when swallowing. And a flat fork compressed the crumbs to pick them up off the plate. It sounds like the cake was the correct texture and my reaction was a lack of familiarity with the type of cake. I have already made a second one as the flavor is wonderful. Thank you!
Susie says
How many cups of batter does this cake make, and may I use store-bought Marzipan that I have on hand? Thanks!
Kimberly @ The Daring Gourmet says
Hi Susie, I don’t know how many cups of batter it is, sorry. Yes you can use store-bought marzipan.
Debby Macom says
Kimberly, Im wondering if Almond Extract can be used instead of the vanilla, or is that just too much almond.?
Kimberly @ The Daring Gourmet says
Hi Debby, yes you can use almond instead. I’d probably use slightly less, like 3/4 teaspoon.
Dagmar Kugler says
That recipe is very reminiscent of the one on the back of the “Backpulver” packet I cut out in 1970s in Germany.
Can’t go wrong with pineapple and “Schokoladenguss” which back then came in these cute bundt cake shaped brown tubbies.
Yummy most cake indeed.
Kimberly @ The Daring Gourmet says
Agreed, Dagmar! It’s not a flavor combo I come across often, especially not with the marzipan, but it works together marvelously.
Paul H says
Can fresh pineapple be used?
Kimberly @ The Daring Gourmet says
Absolutely, Paul!
Toni says
My family will surely enjoy this!! Looks fantastic!
Cathy says
Gotta love a cake that’s coated in CHOCOLATE! Yummy combo!
Vikki says
What a beautiful delicious cake!
Erin says
This Pineapple Cake looks incredibly delicious!
Dorothy Reinhold says
I am super excited to have the recipe for homemade marzipan! Pineapple sounds so good too.
Suzy says
The flavors are sensational together! Love the tips on making the homemade marzipan too!
Tara says
Such a lovely flavor combination — will definitely make again!
Kimberly @ The Daring Gourmet says
Wonderful, Tara, I’m glad it was a hit, thank you!
Alisha says
I love pineapple cake – it’s so seldom made. I am glad to have a great recipe to go to. Thanks
Aimee Shugarman says
This turned out so delicious. We devoured it for dessert.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Aimee, thank you!