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Pineapple Summer Cake

This Pineapple Summer Cake is a light, refreshing summer cake to enjoy during the spring to late summer months. The tropical flavors of pineapple and citrus from the lemon zest add to its summer feel. The procedure is pretty easy and straightforward. Towards the middle of the baking process, the pineapple chunks are added as a topping to the cake and you continue baking it for a few more minutes. Bring this as a potluck dessert or enjoy with friends during barbecues. Serve with ice cream on the side as you enjoy the summer breeze caress your cheeks. This recipe was inspired by baker and cookbook author Abby Dodge. Serves 4 to 6.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Baked Pineapple Summer Cake
Servings: 4 people
Calories: 518kcal
Author: Asian in America


  • 1 1/3 cups all-purpose flour 6 ounces
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter softened at room temperature
  • 1 cup granulated sugar
  • 2 whole large eggs
  • 11/2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 2/3 cup 5 and 1/2 ounces sour cream
  • 1/2 pint 6 ounces, canned, drain syrup pineapple chunks
  • 1 Tablespoon granulated sugar for topping
  • 1 Tablespoon all-purpose flour for topping


  •    Position an oven rack on the middle rung. Heat the oven to 350 F degrees. Lightly grease the bottom and sides of a 9 x 2 inch round cake pan. Lightly flour the sides and line the bottom with a parchment or nonstick baking circle.
  •      In a medium bowl, whisk the flour, baking powder and soda, and salt until well blended. In a large bowl, beat the butter and sugar with an electric mixer fitted with the paddle attachment on medium high until well blended, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended. Add the lemon zest and vanilla along with the second egg. Using a wide spatula, fold the dry ingredients and the sour cream alternately into the butter mixture, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
  •     After you put the cake in the oven, make the topping. Combine the pineapple, sugar and flour in a small bowl. Using a table fork, mix the ingredients together to evenly coat the fruit and lightly crush the fruit. After the cake has baked for 15 minutes, working quickly, slide the oven rack out and scatter the fruit evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about another 23 to 25 minutes.
  •       Transfer to a cake rack to cool 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, place a wire cooling rack on top of the cake pan and, holding both rack and plate, invert the cake. Lift the pan up from the cake. Peel away the parchment. Place another wire rack or flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.
  • Cook's comments: The pineapple chunks, if canned should not have any syrup thus the instructions on the ingredient list. There was a previous typo error on the pineapple's syrup and that has been corrected with thanks to one of our readers.
  •       Storage: Cover the baked and cooled cake in plastic wrap and stow at room temperature for up to 5 days.
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Serving: 1g | Calories: 518kcal | Carbohydrates: 87g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 287mg | Potassium: 146mg | Fiber: 1g | Sugar: 53g | Vitamin A: 525IU | Calcium: 55mg | Iron: 2.1mg