Pineapple Cake

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  • Level: Easy
  • Total: 2 hr
  • Active: 45 min
  • Yield: 8 to 10 servings



  1. Preheat the oven to 350˚ F. Cut off the top of the pineapple and set aside. Peel the pineapple and finely chop 1/2 cup for the cake.
  2. Generously coat one 6-inch round cake pan and two 1-quart ovenproof bowls with cooking spray. Prepare the cake mix as directed; stir in the diced pineapple. 
  3. Divide the batter among the pan and bowls. Bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Let cool, then unmold. 
  4. Trim the domed tops of all three cakes with a long serrated knife to make them level. 
  5. Put one bowl cake, wide-side up, on a small cardboard circle. Top with a layer of frosting, then add the round cake, more frosting and the other bowl cake, wide-side down.
  6. Tint the remaining frosting yellow with food coloring. Spread all over the outside of the cake in a thin layer, reserving about 1/2 cup. 
  7. Cover the cake with the yellow candy melts, arranging them side by side and staggered; leave an opening at the top for the leaves. 
  8. Dip the back of a small spoon in the reserved yellow frosting and dab on the upper part of each candy melt to make a small point.
  9. Trim the base of the pineapple leaves, then carefully place on the cake.