Celebrate summer with a pineapple-shaped cake!
Our graphic designer, Audrey, had one wish for her birthday. She wanted a pineapple-shaped birthday cake. Not to be confused with a pineapple-flavored birthday cake. And for no reason in particular.
So we made her one and it turned out so great we had to share it with you! You could make it for a kid’s birthday party, a luau or for someone like Audrey who just gets excited about a pineapple-shaped cake. If you have cake mix, icing, food coloring and two oven-safe bowls, you’re pretty much set!
Choosing oven-safe bowls that closely mimic the oblong shape of a pineapple is crucial to the success of this recipe—we used two, flat-bottomed, clear one-quart Pyrex bowls.
Piping the icing stars is easy! Simply keep the tip about ¼” away from the cake and squeeze. Once you’re satisfied with the right-sized star, move on to the next one then top with our pineapple-shaped cake topper.
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- Preheat oven to 350 degrees then coat bowls with non-stick cooking spray. Fill bowls ⅔–¾ full of cake batter—do not overfill. Bake until center of cake is firm and bounces back when pressed and cake pulls away from the sides of the bowl. This could take anywhere from 45 minutes to 1 hour, depending on the exact shape and depth of the bowl. Begin checking for doneness around the 45-minute mark. Remove from oven then transfer to wire rack. Let cool for 15 minutes before inverting to remove from the bowls.
- When cakes are cool, trim the top of the cakes using a knife, just enough to provide a stable surface when stacked. Leave as much height as possible. When they’re stacked, the shape should be oblong—not round. Once you’ve trimmed the tops, cut each cake in half horizontally to create 4 layers.
- Place the bottom of one cake on an 8" cardboard round or flat plate. Add ½ cup icing to top of the cake then spread outward to edge of the cake. Place upper half of the same cake on top, gently pressing to adhere cake to the filling—be careful not to squeeze filling out the sides. Layer with an additional ½ cup of icing then spread to edges of the cake once again.
- Place top of the second cake UPSIDE DOWN on the previous layer. Add another ½ cup of icing and spread to the edges before placing the last layer upside down as well. Press a bamboo skewer down through the center of the cake to secure layers then spread a thin layer of icing, called the ‘crumb coat,’ to cover the entire cake, filling in any ridges created by the seams. Don’t worry about making this perfect. You just want to seal in the crumbs and fill in the gaps. Place cake in the refrigerator for at least an hour to let icing solidify a bit.
- Tint 1 cup of icing desired shade of green then spread the icing to coat the entire exterior of the cake. Tint the remaining icing yellow then fill a piping bag with a large star tip such as a Wilton 1M or Ateco #824. Pipe stars in a random pattern to cover the entire cake. Place cake in refrigerator.
- Meanwhile, download the CherylStyle Pineapple Cupcake Topper printable and open in Adobe Reader. Print and cut out where indicated. Trace on green craft foam, cut out then attach 5" bamboo stick (you may need to trim them to the size of your cake) to back using hot glue. Let dry then stick the foam topper into the top of the cake when you’re ready to serve. Enjoy!
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