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Cherry Pineapple Cake Recipe

Cherry-Pineapple Cake

Packed with sweet pineapple and ripe cherries, this bright, fruit-forward cake is an ideal summer dessert. The batter uses whole buttermilk for a light tang and tender crumb, while a spoonful of cherry‑hibiscus curd in the center adds a complementary tartness and floral brightness that keeps the cake from being overly sweet. Serve slightly warm or chilled, garnished with fresh cherries for color and extra fruit flavor.

Makes 1 (6-cup) cake

Ingredients

  • 1⅓ cups (167 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • 2 large eggs (100 grams), room temperature
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ½ cup (112 grams) neutral oil (vegetable or canola)
  • ¼ cup (60 grams) whole buttermilk
  • 1 teaspoon (4 grams) vanilla extract
  • 1 cup (159 grams) drained canned pineapple chunks, chopped and patted dry
  • 1 cup (145 grams) chopped pitted fresh cherries, patted dry
  • Cherry Hibiscus Curd (recipe follows)
  • Garnish: fresh cherries

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together 1⅓ cups (167 grams) all-purpose flour, the kosher salt, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl, whisk the eggs with the granulated sugar and light brown sugar until the mixture is lighter in color and slightly fluffy, about 2 minutes. Add the neutral oil, whole buttermilk, and vanilla extract and whisk until fully incorporated, about 1 minute.
  4. Fold the dry flour mixture into the wet ingredients just until combined; don’t overmix.
  5. In a small bowl, toss the chopped pineapple and cherries with the reserved 2 tablespoons (16 grams) flour so the fruit is evenly coated. Gently fold the fruit into the batter until distributed.
  6. Spray a 6-cup charlotte cake pan with baking spray that contains flour (or grease and flour the pan). Spread the batter evenly into the prepared pan.
  7. Bake until a wooden pick inserted into the center comes out clean, about 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
  8. When the cake is cooled, spread the Cherry Hibiscus Curd into the center. Garnish with fresh cherries if you like. Cover and refrigerate leftovers for up to 3 days.
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Cherry Hibiscus Curd

This cherry hibiscus curd is a bright, tangy spread that complements the Cherry-Pineapple Cake. The hibiscus adds a subtle floral tartness and a lovely color, while the cherries provide natural sweetness. The curd thickens to a spoonable consistency and is perfect for filling cakes or tarts, or serving with scones and toast.

Makes 1 cup

Ingredients

  • 1¼ cups (181 grams) pitted fresh cherries, halved
  • 6 tablespoons (90 grams) water
  • 2 tablespoons (30 grams) fresh lemon juice
  • ½ cup (20 grams) dried hibiscus tea
  • ½ cup (100 grams) granulated sugar, divided
  • 2 large egg yolks (37 grams), room temperature
  • 2 tablespoons (16 grams) cornstarch
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 tablespoons (28 grams) unsalted butter

Instructions

  1. Place the halved cherries, 6 tablespoons (90 grams) water, and 2 tablespoons (30 grams) fresh lemon juice in a blender and process until smooth.
  2. Transfer the cherry purée to a medium heavy-bottomed saucepan. Add the dried hibiscus and ¼ cup (50 grams) of the sugar. Cook over medium heat, stirring often, until the mixture thickens slightly and bubbles form around the edges, about 3 to 4 minutes.
  3. In a heatproof bowl, whisk together the egg yolks, cornstarch, kosher salt, and the remaining ¼ cup (50 grams) sugar until smooth. Gradually whisk about a cup of the hot cherry mixture into the egg yolks to temper them, then pour the tempered yolk mixture back into the saucepan.
  4. Return the pan to medium heat and cook, whisking constantly, until the curd thickens sufficiently to coat the back of a spoon, about 5 to 6 minutes. Remove from heat.
  5. Strain the curd through a fine-mesh sieve into a clean heatproof bowl, pressing and discarding solids. Stir in the butter until melted and the curd is silky. Cover the surface with plastic wrap so it touches the curd to prevent a skin from forming. Cool to room temperature, then refrigerate. Use immediately or chill for up to 3 days. Whisk before using.
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