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Home Ā» All Recipes Ā» Pineapple Cake with Marzipan

Pineapple Cake with Marzipan

April 20, 2020 by Kimberly Killebrew Ā· 23 Comments

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Pineapple pairs with marzipan in this chocolate glazed cake for a truly delicious flavor combination!Ā  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!Ā  This Pineapple Cake recipe is easy to make and is sure to become a new hit in your home!Ā 

This Pineapple Cake with Marzipan is reminiscent of a cake I remember eating years ago in Germany.Ā  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.Ā  Neither flavor is overpowering but both are fairly subtle, balance each other beautifully, and contribute to a wonderful flavor and texture.

pineapple cake recipe chocolate marzipan almond paste

How Long Does This Pineapple Cake Keep?

Store it in a cake saver at room temperature and it will keep for about 3 days.Ā  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.Ā  Likewise I avoid refrigerating it as the cold temperature will dry the cake out.

Can You Freeze This Cake?

Yes, this cake freezes well.Ā  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.Ā  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!

marzipan recipe homemade almond paste easy best

pineapple cake recipe chocolate marzipan almond paste

Pineapple Cake Recipe

Let’s get started!

Place the marzipan and room temperature butter in large mixing bowl and beat until combined and smooth.

pineapple cake recipe chocolate marzipan almond paste

And the sugar and vanilla extract and beat until combined.

Optional:Ā  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.

mixing ingredients

In a separate bowl combine the flour, baking powder and salt.Ā  Add it to the batter and beat until just combined.

Stir in the pineapple.

pineapple cake recipe chocolate marzipan almond paste

Spread the cake batter in a greased 9 x 5 inch loaf pan.Ā  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.

pineapple cake recipe chocolate marzipan almond paste

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.

chocolate glaze

Place the cake in a cool place until the chocolate glaze is hardened.

Slice the cake and serve.

pineapple cake recipe chocolate glaze marzipan almond paste

Enjoy!

pineapple cake recipe chocolate marzipan almond paste

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 recipe chocolate marzipan almond paste

 

pineapple cake recipe chocolate marzipan almond paste

Pineapple Cake with Marzipan

Kimberly Killebrew
Pineapple pairs with marzipan in this chocolate glazed cake for a truly delicious flavor combination!
Print Recipe
5 from 11 votes
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine All
Servings 12 servings
Calories 429 kcal

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 (240 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.Ā Ā And the sugar and vanilla extract and beat until combined.
    Optional:Ā  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.Ā Ā Ā Ā 
    Beat in the eggs one at a time.Ā Ā 
  • In a separate bowl combine the flour, baking powder and salt.Ā  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.Ā  Smooth the top.
    Bake the cake on the middle rack for65-75 minutes or until a toothpick inserted into the center comes out clean.Ā Ā 
    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.Ā Ā  Spread the chocolate evenly over the top and sides of the cake.Ā Ā Place the cake in a cool place until the chocolate glaze is hardened.Ā Ā 
    Slice the cake and serve.

Nutrition

Calories: 429kcal | Carbohydrates: 47g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 78mg | Potassium: 332mg | Fiber: 3g | Sugar: 27g | Vitamin A: 452IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 4mg
Keyword Pineapple Cake
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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23 Comments →

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23 Responses

  1. Nancy Rorex says

    February 12, 2021 at 12:38 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 12, 2021 at 8:26 pm

      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?

      Reply
      • Nancy says

        February 13, 2021 at 1:42 pm

        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!

        Reply
    • Carolyn Schmid says

      May 31, 2021 at 2:21 pm

      I noticed the weight and measurement on the flour don’t correspond. Two cups of flour would be 240g, not 300. If you went by the weights, you likely used too much flour and that was the problem. I’m baking one as I type this, and I used 240g. We shall see how it turns out.

      Reply
  2. Susie says

    February 5, 2021 at 5:58 am

    How many cups of batter does this cake make, and may I use store-bought Marzipan that I have on hand? Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 5, 2021 at 8:55 am

      Hi Susie, I don’t know how many cups of batter it is, sorry. Yes you can use store-bought marzipan.

      Reply
  3. Debby Macom says

    December 15, 2020 at 3:41 pm

    Kimberly, Im wondering if Almond Extract can be used instead of the vanilla, or is that just too much almond.?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 15, 2020 at 8:29 pm

      Hi Debby, yes you can use almond instead. I’d probably use slightly less, like 3/4 teaspoon.

      Reply
  4. Dagmar Kugler says

    May 6, 2020 at 11:13 pm

    That recipe is very reminiscent of the one on the back of the ā€œBackpulverā€ packet I cut out in 1970s in Germany.
    Can’t go wrong with pineapple and ā€œSchokoladengussā€ which back then came in these cute bundt cake shaped brown tubbies.
    Yummy most cake indeed.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 7, 2020 at 7:54 am

      Agreed, Dagmar! It’s not a flavor combo I come across often, especially not with the marzipan, but it works together marvelously.

      Reply
  5. Paul H says

    May 3, 2020 at 10:21 pm

    Can fresh pineapple be used?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 3, 2020 at 11:59 pm

      Absolutely, Paul!

      Reply
  6. Toni says

    April 23, 2020 at 10:59 pm

    My family will surely enjoy this!! Looks fantastic!

    Reply
  7. Cathy says

    April 22, 2020 at 10:50 am

    Gotta love a cake that’s coated in CHOCOLATE! Yummy combo!

    Reply
  8. Vikki says

    April 21, 2020 at 10:25 pm

    What a beautiful delicious cake!

    Reply
  9. Erin says

    April 21, 2020 at 7:49 pm

    This Pineapple Cake looks incredibly delicious!

    Reply
  10. Dorothy Reinhold says

    April 21, 2020 at 6:16 pm

    I am super excited to have the recipe for homemade marzipan! Pineapple sounds so good too.

    Reply
  11. Suzy says

    April 21, 2020 at 9:19 am

    The flavors are sensational together! Love the tips on making the homemade marzipan too!

    Reply
  12. Tara says

    April 21, 2020 at 7:50 am

    Such a lovely flavor combination — will definitely make again!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 21, 2020 at 8:10 am

      Wonderful, Tara, I’m glad it was a hit, thank you!

      Reply
  13. Alisha says

    April 21, 2020 at 7:03 am

    I love pineapple cake – it’s so seldom made. I am glad to have a great recipe to go to. Thanks

    Reply
  14. Aimee Shugarman says

    April 21, 2020 at 4:11 am

    This turned out so delicious. We devoured it for dessert.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 21, 2020 at 8:10 am

      I’m so glad you enjoyed it, Aimee, thank you!

      Reply

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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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