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Pineapple Crush Cake

July 27, 2022 By Gretchen 2 Comments

Summer baking means easy baking!

This Pineapple Crush Cake fits that description!

With just three simple recipes you can have this perfect refreshing summer cake in no time!

Fluffy layers of vanilla cake, pineapple filling and the best vegan buttercream icing!

Pineapple Crush Cake

Inspired by my Piña Colada Cheesecake bars

I desperately needed another way to showcase the Pineapple Butter Rum topping

It is so good you will have to stop yourself from just eating it with a spoon!

Piña Colada Cheesecake Bars

Pina Colada Cheesecake

Simply by thickening up the natural juice from a can of crushed pineapple

Add Spiced Rum Extract *optional and some vegan butter for instant thick pineapple butter rum pudding!

All you need now is some buttercream icing and this Pineapple Crush Cake is yours!

Pineapple Crush Cake

Olive Nation has some really great baking ingredients and I’ve worked with them in past collaborations

They will still honor the 20% discount just for clicking through from my website to theirs!

Enter GVB20 in the coupon area at checkout for 20% off your order!

The daisy chain buttercream decor is completely optional but really fun and easy too!

Pineapple Crush Cake

PRO TIP:

I have not been using shortening in my buttercream recipes lately since I got away from decorating my cakes like I did in the bakery

But I’ve been sort of getting back to some old school decorating so for the flower decor I did use the buttercream recipe including the shortening

Hi Ratio cake & icing shortening is the best way to go for making icings

Since it will add stability for piping and decorating a cake like this

Click here for a small batch resource for Hi Ratio Cake & Icing Shortening

Pineapple Crush Cake

VIDEO TUTORIAL HERE!

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO ASSEMBLE THIS CAKE!

Pineapple Crush Cake

Notes for Success:

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Many times people have complained that their custard is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.

I like to bake my cake layers into 3-7″ cake pans

If you don’t have 7″ pans simply divide the cake batter recipe listed below into 2-8″ pans for a 2 layer cake instead of 3

American style buttercream with the addition of shortening is the recipe I am using today

However I have five or six different recipes for you to choose from here on my website!

Just pick the one you like the best!

CHOOSING THE BEST BUTTERCREAM RECIPE

Pineapple Crush Cake

For more easy layer cake recipes click the links below!

Raspberry Fluff Cake
Raspberry Fluff Cake
Strawberry Vanilla Ruffle Cake
Strawbery Ruffle Cake
Mint Chocolate Chip Cake
Mint Chocolate Chip Cake

Raspberry Fluff Cake

Strawberry Vanilla Ruffle Cake

Chocolate Mint Layer Cake

 

Pineapple Crush Cake
 
Print
Prep time
2 hours
Bake time
25 mins
Total time
2 hours 25 mins
 
Serves: serves 10ppl
Ingredients
  • 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
Instructions
  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
Notes
Pineapple Crush Cake can be stored at room temperature for up to 3 days

For longer storage keep refrigerated for up to 10 days
3.5.3251

 

 

 

 

Filed Under: All Recipes, Cake Decorating, Cake Recipes, Layer Cakes

Previous Post: « Vegan Cannoli Recipe
Next Post: Vegan Crunch Cakes »

Reader Interactions

Comments

  1. Laura

    July 30, 2022 at 10:13 pm

    Do you still post your cakes that aren’t vegan?

    Reply
    • Gretchen

      July 30, 2022 at 11:13 pm

      Hi Laura, Since December of 2019 my non vegan blog has shut down.
      I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
      not to mention I was sharing recipes laden with animal ingredients promoting the very industry I loath
      This had been conflicting me financially & emotionally for many years,
      so after 5 years of keeping it free & open to the public I finally decided to shut it down.
      I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
      If not, I am sure there are tons of great recipes out there for you to use!
      Gretchen

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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