• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Contact
  • Scribbles
    • Thursday Thoughts
    • The Joy List
  • Privacy Policy and Disclosure
  • My Portfolio
  • Life Style

  • Shop
    • My Favorites
  • Recipe Index
    • bread
    • Cakes
    • Savory
  • Easy Meals
  • Desserts
  • Filipino Recipes

by sanna last updated April 26, 2019 posted October 25, 2016 8 Comments

Chiffon Cake with Pineapple Glaze

  • 40
Jump to Recipe

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

Jump to Recipe Ā  Ā  Ā  Print Recipe

pineapple chiffon cake

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 itsĀ 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 lazyĀ to layer, Ā frost and decorate cakes. IĀ 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.

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.

Method:

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 Ā yolk batter Ā a bit to resemble the consistency of the meringue ( egg whites).Ā 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 metalĀ spatula to release air pockets and then smoothen the top with an angled spatula. Bake in theĀ lowest rack at 325 F. If you see that the top is browningĀ 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 cakeĀ on a wire rackĀ as soon as you take it out if the oven. Let cool completely and remove to a serving plate. Pour the glaze and serve.

chiffon cake pineapple
Print

Chiffon cake with Pineapple Glaze

A light, tasty chiffon cake with a bright and fresh pineapple flavor,

Course Dessert
Cuisine Western
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16
Calories 301 kcal
Author sanna

Ingredients

  • 2 and 1/4 cups cake flour
  • 1 and ½ cups sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 5 egg yolks
  • ā…” 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 tablespoons butter melted
  • 2-3 tbsp canned 100% Pineapple Juice
  • 2 cups icing sugar

Instructions

  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. 
  2. Whisk the liquids well and add to the dry ingredients; Beat until well blended. 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.  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. Store cake at room temperature in a tightly closed cake container.

  3. Gently spoon or pour into an ungreased 10-in. tube pan. Cut through the batter using a metal spatula to remove air pockets and smooth the top gently using an angled spatula. Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched.

  4.  Immediately invert pan on a wire rack and let cool completely for about 1 hour or so. Run a knife around side and center tube of pan. Remove cake to your serving plate.

To make the Pineapple glaze

  1. Combine the icing 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. Store cake at room temperature in a tightly closed cake container.

Recipe Notes

If the top is browning too quickly during baking, cover the top loosely with aluminum foil.

Recipe adapted from Taste of Home

Nutrition Facts
Chiffon cake with Pineapple Glaze
Amount Per Serving (1 serving)
Calories 301 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 64mg21%
Sodium 114mg5%
Potassium 154mg4%
Carbohydrates 48g16%
Sugar 34g38%
Protein 4g8%
Calcium 45mg5%
Vitamin C 1.3mg2%
Vitamin A 125IU3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

More Chiffon Cakes:

  • Chiffon Cake with Mocha Icing
  • Vanilla Chiffon Cake
  • Chocolate Chiffon Cake with Orange Chocolate Glaze
  • Pandan Chiffon Cake
  • Ube Chiffon Cake

 

_____________________________________________________________________

Thank you for being here! If you want to receive more recipes like this, you can fill up our subscription formĀ 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:Ā ( See disclosure page.)Ā TheseĀ are linksĀ Ā of products that I use and highly recommend.


Related Posts

  • Pineapple Loaf CakePineapple Loaf Cake
  • Cheese Chiffon CakeCheese Chiffon Cake
  • Ube Chiffon Cake with Whipped Cream IcingUbe Chiffon Cake with Whipped Cream Icing
  • Chocolate Banana BreadChocolate Banana Bread
  • A slice of Pandan Chiffon cake on a plate.Pandan Chiffon Cake
  • One slice of a pineapple pie on a plate.Pineapple Pie

Made this recipe?

I would love to see! Tag me @sanna.womanscribbles on Instagram

Get more posts like this straight to your email…

  • 40

Filed Under: All Baked Goods, baking, Cakes, Food Tagged With: cakes, chiffon cake, pineapple, tube pan

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Sanna

Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

Follow me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Get new posts to email

Baked Goodies

Close up shot of black forest trifle cake.

Black Forest Trifle Cake

Devil's food sheet cake on a pan.

Devil’s Food Sheet Cake

Cookie bars with Condensed milk and Nutella stacked.

Cookie Bars with Condensed Milk and Nutella

Sliced Whole wheat buttermilk loaf.

Whole Wheat Buttermilk Loaf Bread

Top view shot of Orange Cinnamon rolls in a pan.

Orange Cinnamon Rolls with Orange Cream Cheese Icing

Top shot of triple berry cheesecake bars.

Triple Berry Cheesecake

Footer

Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

Receive recipes via email

Privacy Policy and Disclosure
  • About
  • Contact
  • Privacy Policy and Disclosure
  • Shop My Favorites
· Copyright © 2023 WomanScribbles ·

  • Home
  • About Woman Scribbles
    • Contact
    • Back
  • Recipe Index
    • bread
    • Cakes
    • Savory
    • Back
  • Woman Scribbles Life
    • Thursday Thoughts
    • The Joy List
    • Back
  • Privacy Policy and Disclosure
  • Shop My Favorites
  • Life Style