Fruit cakes have a very special place on How To Cake It. And no, I’m not talking about cakes with fruit in them, I’m talking novelty cakes that look like fruit! This time last year, I made my Watermelon Cake, and it felt like the internet exploded. So many of you guys found our channel just because of that one cake. And of course Walter wants to take all the credit. ;)                                                                                               

So I’ve got to show Walter that I’m not just a one hit wonder! It’s time to bring back the fruit cake, and don’t tell him I told you this, but I actually think I might have had more fun caking my Pineapple Cake! I’m making a bright yellow vanilla cake pineapple (with a darker yellow core, of course), and filling it with bright pineapple buttercream. Then I’m wrapping it all in a textured fondant skin, and hand painting my way to pineapple heaven!



Baking Your Pineapple Cakes!

Ingredients & Tools You Will Need:

8 lbs Yo’s Ultimate Vanilla Cake Batter - find my recipe here

6 x 6” Round Cake Pans, lined with parchment paper

6” Square Cake Pan, lined with parchment paper

Wilton Lemon Yellow Icing Color

Wilton Golden Yellow Icing Color

Rubber Spatula


Prepare your vanilla batter, and dye it the colour of a nice ripe pineapple using Wilton Lemon Yellow & Golden Yellow Icing Colors. Separate out 2lbs of yellow batter, and set aside. Then evenly divide the rest of your yellow batter between your six 6” round cake pans. Each round pan should have 1 lb of yellow cake batter.

Then take your remaining yellow batter, and darken the colour. This will be our pineapple core! Pour the darker yellow batter into your 6” square pans. Bake all cakes at 350. My round pans took about an hour, and my square pan took about an hour and twenty minutes, but be sure to always test that they are done using the toothpick test.

Leave in their pans, and allow to cool completely.


Pineapple Simple Syrup!

Ingredients & Tools You Will Need:

2 cups Unsweetened Pineapple Juice

1 cup Sugar


Simple Syrup Squeeze Bottle (or bowl with pastry brush)


We’re going to infuse our vanilla cakes with pineapple simple syrup to really get a kick of that tropical flavour. Combine the pineapple juice and sugar in your pot and bring to a rolling boil. Let cool, and then pour into your Simple Syrup Squeeze Bottle, or set aside in a bowl.

You’ll notice that we’re only using one part sugar to two parts liquid, whereas my regular simple syrup is one part sugar to one part liquid. This is because the unsweetened pineapple juice is naturally sweet enough already, and really doesn’t need that extra cup of sugar.

Building Your Pineapple Cake

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

¼ Cup Pineapple Jam (or more, to taste)

Wilton Lemon Yellow Icing Color

Wilton Golden Yellow Icing Color


Serrated Knife

Small Serrated Knife

Rubber Spatula

Small Offset Spatula

Small Icing Spatula

1 3/4” Round Cutter

5” Round Cake Board (use this halfway after 3 layers)

3 1/4” Dowels (cut to 6 dowels of the right height)

Remove all of your cakes from their pans, and level them so that all of your cakes are the height. You can watch me do this here. Because we really want to highlight the bright yellow colour, you should also remove the caramelization from the bottom of your cakes.


Using a ruler, find the center of your round cakes, and cut out a 1 ¾ inch hole from the center using your circle cutter. Cut out a circle from the center of each of your round cakes. Then, using the same circle cutter, cut out six small rounds of your darker yellow cake from your square cake. Pop the darker yellow circles into the center of your light yellow cake circles.


Give them all a light shower of your Pineapple Simple Syrup, and allow the simple syrup to soak into the cakes. In this case, the simple syrup will make the cakes sweeter because of that natural pineapple sweetness in the juice.

Now we’re going to whip together some pineapple buttercream! Prepare your Italian Meringue Buttercream, and mix together 1 cup of buttercream with ¼ cup of pineapple jam. Then use the same icing colors you used for your cake batter to match the vibrant yellow cakes.



Begin stacking your cakes by spreading a layer of pineapple buttercream on top of your first round cake, and placing a second round cake on top. Continue this process until you’ve stacked all six cakes, and filled each layer with pineapple buttercream. Place in the fridge to allow the buttercream to firm up before carving.

Note: For a cake this tall, I would usually be using dowels for support, but I really wanted to get a true, big slice without the dowels interrupting. If you’re making this at home you should add a cake board in the middle of your cake layers with dowels to support underneath.


Once your cake has gotten a good chill, round out the top and bottom of your cake with a small serrated knife. You’ll also want to remove all caramelization from the sides while you round. Don’t round the bottom out too much, or the weight of the fondant will be too much for it to support.

Mix one more cup of buttercream with your yellow icing colors. This time we’re leaving out the jam, as we don’t want any chunks in our crumb coat. Give your cake a crumb coat, and chill in the fridge. Then take it out for another ice, and return to fridge. After the second chill, I used my wet fingertips to smooth out any ridges in my buttercream.



Covering Your Pineapple Cake in Fruity Fondant!

Ingredients & Tools You Will Need:

3 1/2 Lbs Fondant

Wilton Lemon Yellow Icing Color

Wilton Golden Yellow Icing Color

Rolling Pin

Icing Sugar

Paring Knife

Fabric Measuring Tape

Pineapple Mold

Small Fondant Rolling Pin


Calyx Cutter

Dye your fondant yellow to match your buttercream and your cakes. Measure the circumference and the height of your pineapple cakes, and roll out your yellow fondant. I ended up using about 1.5 lbs of fondant for this component. Then wrap your fondant around your cake, and gather it at the top of your cake. It’s okay if you see the seams at the top of your cake, as we’ll be covering it up anyway. Cut away any excess fondant with a sharp paring knife.



To get the perfect pineapple skin, I had a custom mould made by Christine’s Molds. I placed 4 oz of fondant into the mould at a time, and pressed it in. I then used my small fondant rolling pin to remove it from the mould. We want to create a bunch of pineapple skin puzzle pieces by cutting around the diamond shaped texture, so that we can place them together later without a bunch of seams.



Place your pineapple skin fondant onto the pineapple, using a little bit of water to stick it on. Try to match the pieces up as best you can, cutting out little individual diamonds, and larger chunks to fill the gaps.



Lastly, we’re going to use your calyx cutter to create those little pineapple spikes that make the texture of a pineapple so unique. I mixed green gumpaste with a little bit of yellow leftover fondant. I used 1 oz of gumpaste, and 1 oz of yellow fondant. Roll this out onto a nonstick board with a small fondant rolling pin, and cut of calyx shapes using your cutter. Because a calyx has five points, I took one petal, and pinched it with my finger to make a point. Then I cut off the two bottom points, so I was left with a half circle of three points.



Painting Your Pineapple!

Ingredients & Tools You Will Need:

Paint Brushes

Lorain Yellow Color Powder

Sunflower Yellow Dust

Wilton Goldenrod Color Dust

Rose Leaf Dust

Wilton Spruce Color Dust

Ivory Dust

Now we need to freshen this pineapple up a bit. Right now it’s looking a little too yellow and ripe. We want it green and fresh so that you really get a pop of yellow cake when you cut into it.

We’re going to be dry painting this pineapple, so no diluting with alcohol today. Maybe make yourself a tropical cocktail (or mocktail) to sip while you enjoy your finished Pineapple Cake.

Take your green colour dust, and colour the perimeter of the pineapple diamonds. We just want to get colour in the deeper part of the indents. Then paint the inside of each one with yellow. Take a softer yellow and paint the entire pineapple to soften up the colour.




Brush water on the back of your spikes, and add them to the pineapple with the spike pointing up.

Then repaint the bottom of the spikes with the same green you used for the pineapple diamond perimeter. Give the spikes a final paint with a mixture of yellow and ivory, as those bits always look a bit dried out. Put on your favourite playlist, and get in the zone for this step, it’s going to take a white.


Crowning Your Pineapple!

Ingredients & Tools You Will Need:

1 Lb Gum Paste

Wilton Moss Green Icing Color

Wilton Leaf Green Icing Color

Vegetable Shortening

Small Fondant Rolling Pin

Nonstick Rolling Mat

24 Gauge Wire

A solid curved object, like a vase or wine bottle

Royal Icing - find my recipe here


If this step seems like too much trouble, it might be fun to lop of the top of a real pineapple, and place it on top, or even detach the leaves, and press them into the cake. If you try this, please send me a picture!

However, I wanted to go all the way with this cake, so I created my pineapple crown out of green gumpaste. Because the gumpaste in the bigger leaves would be quite heavy, I actually rolled out the gumpaste with a piece of 24 gauge floral wire inside. I cut out two templates that I made with real pineapple leaves, and keeping in mind where the wire was, cut out the gumpaste leaves with a sharp paring knife.


To dry them, I found a vase and a wine bottle that had the right shape so that I could dry them with a curve. I applied vegetable shortening to the vase to ensure that the gumpaste wouldn’t stick, and then used heavy masking tape to hold up the heavy gumpaste. Anything you have around the house that you can slather in vegetable shortening, and that has a belled/ curved shape would work.



Also made 8 smaller leaves with no wire that I dried around a rolling pin to get some extra roughage. I would highly suggest making these leaves as far in advance as possible. A week before is ideal. This will give them time to harden, and hold their curved shape.

Once dry, paint green on top side of the leaves, and ivory on bottom side. Then started to add leaves to cake. I marked the top of my cake with circle cutter as a guide. Then pressed the larger leaves in a circle. To give the leaves a bit more support, I also took a leftover ball of yellow fondant, and pressed it inside the circle of leaves. Don’t worry - you won’t see it once all of your leaves are in place. You can also help secure them with a piece of ribbon ties around the base of the leave circle. This will also get covered up by our smaller leaves in front.



When you start to place the second ring of smaller leaves along the outside of the circle, use a little bit of royal icing as glue. Add some smaller leaves where ever it feels like there’s a gap or where it doesn’t look as lush as you want it to.


There! We did it! Now mix yourself a fruity summer drink, and take a big slice out of your Pineapple Cake. I know not using dowels was risky, but I think it was so worth it for that big slice.