Pineapple Crush Cake
Prep time
Bake time
Total time
Serves: serves 10ppl
  • 1 Recipe Yellow Cake
  • 1 Recipe Buttercream
  • For the Pineapple Topping:
  • 1 Can 20oz Crushed Pineapple in 100% juice (this is equivalent to approx 2.5 cups crushed Pineapple in 1 cup juice)
  • Cornstarch 2 Tablespoons (16g)
  • Vegan Butter 4 Tablespoons (56g)
  • Spiced Rum Extract or Spiced Rum 4 teaspoons (20ml) *optional
  1. Preheat the oven to 350°F
  2. First prepare the yellow cake recipe and bake in 3- greased & parchment lined 7" cake pans
  3. While the cakes are baking prepare the buttercream recipe as per the instructions.
  4. If you are making the daisy decor, you will then separate out ¼ cup buttercream for the yellow, ¼ cup for green & about 1½ cups white for the daisy petals
  5. The rest of the buttercream can be tinted a light yellow for the icing & building of the cake
  6. Meanwhile prepare the pineapple topping by draining all the juice from the pineapple can into a small sauce pot with the cornstarch and whisk completely smooth
  7. Cook over medium high heat whisking constantly until it comes to a full boil
  8. Remove from the heat and add the spiced rum extract and the vegan butter stirring until melted & combined well
  9. Add the crushed pineapple, transfer to a bowl or container to cool, reserve until ready to build the cake
  10. Once the cakes are baked & completely cold build the cake as shown in the video tutorial
Pineapple Crush Cake can be stored at room temperature for up to 3 days

For longer storage keep refrigerated for up to 10 days
Recipe by Gretchen's Vegan Bakery at