Chiffon Cake with Pineapple Glaze

A soft, moist and fluffy chiffon cake with a distinct pineapple flavor, This Pineapple Chiffon Cake is a great center piece on your dining tables this coming Holidays!

I am always fascinated by how pretty chiffon cakes look when they are baked in tube pans. The naked, circular and fat chiffon is a beauty on its own even without the fancy icings and decorations.

Look at this.

pineapple chiffon cake recipe

And don’t stop here, check out other photos of chiffon cakes in the web. They are oh so nice, and enticing and really pretty! I don’t know if it is just me but I am really, really awed by their simple beauty.

Chiffon cakes are perfect for those times when I am too lazy to layer,  frost and decorate cakes. I mean with chiffons , you just pour your batter in a tube pan, bake , let it cool and pour some glaze ( or not).

chiffon cake pineapple

This recipe is so wonderful because it yields the most amazing chiffon cake baked in a tube pan. It has the perfect, elegant height; It does minimal shrinking and it  has that distinct delicious pineapple flavor. When you slice through it, it is very soft and fine. It is almost like a melt in your mouth texture.

pineapple chiffon cake

I think this pineapple chiffon cake is perfect in flavor, texture and appearance! I have had lots of failures baking chiffon in a tube pan, but this recipe made me forget all about those.

I am definitely regarding this as one of my go to recipes, and will plan on adapting new flavors to incorporate to it. For now though, I hope you give this recipe a try. It is definitely a keeper.


mix dry ingredients of pineapple chiffon

Combine together the dry ingredients in a bowl. Use a whisk to incorporate them.


whisking egg yolks pineapple chiffon cake

Whisk the egg yolks in another bowl. And to it add the pineapple juice, oil and grated lemon zest. Whisk to combine.

pour pineapple juice


While you were whisking the wet ingredients, start beating the egg whites and cream of tartar until they form firm peaks.

folding egg whites in pineapple chiffon cake

Fold about a quarter of the whites to the yolk batter and combine thoroughly. This is done to thin down the  yolk batter  a bit to resemble the consistency of the meringue ( egg whites). It will help to easily fold the rest of the egg whites to the yolk batter . Gradually fold the remaining egg whites.

pour batter in a tube pan

Pour batter into the tube pan*. Slice through the batter using a knife or a metal spatula to release air pockets  and then smoothen the top with an angled spatula. Bake in the lowest rack at 325 F. If you see that the top is browning too quickly and the cake is still jiggly and far from being done, cover the cake with a piece of aluminum foil. If the cake is cracking on top as you approach the end of baking time, it is perfectly normal.

Invert the cake on a wire rack as soon as you take it out if the oven. Let cool completely and remove to a serving plate. Pour the glaze and serve.

Pineapple Chiffon Cake
Prep time
Cook time
Total time
A perfect pineapple flavored chiffon cake that is soft,moist and fluffy.
Recipe type: cake,dessert
Serves: 12
  • 2 and1/4 cups cake flour
  • 1and ½ cups sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 5 egg yolks
  • ⅔ cup 100% Pineapple Juice
  • ½ cup canola oil
  • 1 teaspoon grated lemon zest / 1 teaspoon grated lime zest
  • 8 egg whites
  • ½ teaspoon cream of tartar
  • For the pineapple glaze: 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 2 to 3 tablespoons canned 100% Pineapple Juice
  1. (Egg whites should be at room temperature for 30 minutes) Preheat oven to 325 F. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks and add pineapple juice, oil and lemon peel. Whisk them together and add to the dry ingredients; Beat until well blended.
  2. In a bowl of a stand mixer , beat egg whites and cream of tartar until stiff peaks form; Using a rubber spatula, Fold about a quarter of the egg whites batter to the yolk batter and mix until combined.Gently fold remaining egg whites gradually until batter is uniform in color.Gently spoon or pour into an ungreased 10-in. tube pan. Cut through the batter using a metal spatula to remove air pockets and smoothen the top gently using an angled spatula.
  3. Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan on a wire rack and let cool completely for about 1 hour or so.
  4. Run a knife around side and center tube of pan. Remove cake to your serving plate.
  5. To make the glaze: Combine the confectioners' sugar, melted butter and pineapple juice to yield a glaze consistency. You may add more pineapple juice as needed. Drizzle over top of cake allowing some of the glaze to drip naturally down the sides.
  6. Store cake at room temperature in a tightly closed cake container.
If the top of the cake is browning too quickly inside the oven, cover the top with a piece of aluminum foil.

This recipe is adapted from Taste of Home.


pineapple chiffon


Thank you for being here! If you want to receive more recipes like this, you can fill up our subscription form and receive a free ebook called 5 Simple Cakes from Woman Scribbles.

5 simple cakes ebook

You can also follow and connect with me here:

Facebook Page: Woman Scribbles

Instagram: @sannavelasco

Pinterest: Woman Scribbles

*Affiliate links: ( See disclosure page.) These are links  of products that I use and highly recommend.