Jasmine Pineapple Cake With Cream Cheese Frosting
My pineapple cake with cream cheese frosting is fresh, fruity, and floral, encapsulating the delicious flavors of summer! The not-so-secret ingredient is a bit of this easy jasmine simple syrup!
The idea for this easy pineapple cake with cream cheese frosting came to me in a rare moment of Divine inspiration in which it occurred to me that fresh pineapple and fresh jasmine belong together! During the late spring/early summer the sweet smell of jasmine makes its way into my house through the open windows, and that is what triggered the idea.
I did all kinds of research looking for dessert recipes that pair pineapple with jasmine, and I found nothing! There were a few recipes for pineapple jasmine rice, but that was about it! It really is a travesty that no one is combining these two flavors because they really do go together!
I didn’t know what kind of dessert I wanted to make, but I knew I wanted jasmine and pineapple to be the stars of the show. It took some experimenting, but it eventually resulted in this pineapple cream cheese frosting cake.
🥄 Why This Recipe Works
- This is the perfect cake for 4th of July parties, summer BBQs, birthdays, family reunions, and more!
- Making cakes with boxed mix is easier and faster than making it completely from scratch.
- Using jasmine tea leaves to flavor the cake is a great way to add complexity and sophistication to store-bought cake mix!
- This isn’t an overly sweet cake. The berries and fresh pineapple add the perfect amount of acidity, resulting in a dessert that is balanced and refreshing.
🛒 What You Need To Make Pineapple Cream Cheese Cake
Cake Ingredients
Frosting & Topping Ingredients
📝 Recipe Modifications And Substitutions
Cake Ingredients
- White cake mix: I chose white cake mix because I wanted to be able to flavor it myself with the jasmine tea, but you could probably also use lemon or angel food cake, but the jasmine might not come through as strongly.
- Milk: Your boxed cake will likely call for water, but I recommend using milk instead so it tastes less like basic boxed cake. You can also use dairy-free milk.
- Eggs: Add one more egg than your cake mix calls for. Most boxed cakes will recommend 3 large eggs, so we will use 4.
- Unsalted butter: Using butter instead of vegetable oil will also help take that boxed cake mix to the next level!
- Fresh jasmine: I use freshly picked jasmine flowers to make a jasmine simple syrup, which adds more floral flavor and sweetness to the cake. If you don’t have access to fresh jasmine, you can omit this ingredient. I don’t recommend using dried jasmine buds as they don’t have much flavor.
- Jasmine tea: I think jasmine and pineapple are a winning combo so I don’t recommend substituting, but if you absolutely must, you can substitute chamomile, Earl Grey, or green tea.
- Cool Whip & crushed pineapple: For the creamy filling.
- Cheesecake Jell-o mix: Again, this is for the creamy filling. I like to use cheesecake flavor but you can also use vanilla or lemon.
Frosting & Topping Ingredients
- Plain cream cheese: Low-fat also works.
- Powdered sugar: This will give the cream cheese frosting the right texture & sweetness, so I wouldn’t substitute it!
- Pineapple juice: Freshly squeezed pineapple juice is ideal, but you can also use canned pineapple juice, which can be found at most grocery stores or on Amazon.
- Fresh fruit: I strongly recommend using freshly sliced pineapple on the top of the cake, not canned. I also use fresh raspberries and blueberries, but you can also use strawberries, bananas, blackberries, etc.
*See above images or recipe card for full list of ingredients
🥣 What Equipment Do I Need?
I recommend using this Jasmine Silver Tip tea from Smith Teamaker to flavor your cake because it’s so high in quality and flavor, perfect for baking with. You’ll also need a 9-inch springform pan as well as a hand mixer or stand mixer and a bread knife for cutting the cake into 2 layers.
When adding the cream cheese frosting to your pineapple cake, utilizing a rotating cake stand and icing spatulas will make it a much easier process. I like to use these star-shaped fruit cutters for the fresh pineapple slices, but that’s totally optional.
🍰 How To Make This Recipe
Step 1: Start by melting 2 sticks of butter in a microwave-safe bowl in 30-second intervals until completely melted. Mix in 4 Tbsp jasmine tea leaves. Microwave another 30 seconds, then set aside and steep for 20 minutes.
Pro Tip: Don’t be alarmed if white chunks begin to form. These are “milk solids” – essentially just sugar and protein particles. We’re going to strain the butter anyway, so no big deal.
Step 2: In a large mixing bowl, combine cake mix, eggs, 1 cup milk, and 2 tsp vanilla extract. Next, add butter, using a fine mesh strainer to remove tea leaves and a rubber spatula to press as much of the butter out as possible. Whisk to combine until there are no clumps.
Pro Tip: You may also want to use a strainer when adding in the cake mix to sift out the clumps. This will also help you avoid over-mixing the batter.
Step 3: Grease a 9″ springform pan with butter and a light sprinkling of powdered sugar or flour to create a barrier before pouring in the cake mix.
Step 4: Bake cake according to box instructions. In my case, it was 30 minutes at 350° F. Once done, let sit on a cooling rack for 15 minutes before running knife along sides to remove it from the pan. If the cake has domed, you can level it off with a bread knife. Allow the cake to cool completely before proceeding.
Pro Tip: Keep in mind that all ovens are different, so your cake may need more or less time than the package recommends.
Step 5: Using a bread knife, carefully cut the cake into two evenly-sized rounds. Set the top half aside, then brush a small amount of jasmine simple syrup over the top of the lower round. We want to add just enough to give the cake some additional jasmine flavor, but not so much that it becomes soggy.
Step 6: In a medium-sized bowl, mix together 10 oz crushed pineapple (undrained) and half a package of Jell-o instant pudding mix. Gently fold in 1/2 cup Cool Whip, taking care not to over-mix.
Step 7: Spread mixture over the bottom layer of cake, then top with fresh berries.
Pro Tip: If you like, you can also add in some crushed walnuts, pecans, or coconut flakes if you want more texture.
Step 8: Using an electric mixer, combine softened cream cheese and 1 stick butter. Use a sifter to add in 3 cups confectioners sugar, then pour in 1/4 cup pineapple juice, 1 tsp vanilla extract, and 1/2 tsp jasmine syrup. Mix until smooth.
Step 9: Place the second layer of cake back on top. Use an icing spatula to apply the cream cheese frosting to the sides and top of the cake.
Pro Tip: I recommend placing the cake on a rotating stand or lazy Suzan for a smoother frosting application!
Step 10: Slice fresh pineapple into disks about 1/2″ thick and remove the core and skin. I like to cut them into hexagons, but that’s just a personal preference!
Step 11: Arrange the sliced pineapple atop the cake, along with fresh berries. You can also garnish with fresh jasmine, dried jasmine buds, baby’s breath, or other edible floral accents. Allow cake to set for at least 1 hour in the fridge before serving.
🤷🏻♀️ Recipe FAQs
I recommend sticking a few toothpicks around the equator of the cake and using those as a guide when cutting the cake layers with a bread knife.
Some drinks that pair well with pineapple flavor include jasmine iced tea, sparkling water, champagne, mimosas, white wine, rum, or raspberry lemonade.
👩🏻🍳 Pro Tips
- I recommend tasting a small amount of the butter after the tea has steeped. You should be able to detect a subtle jasmine aftertaste.
- Make sure you use a high-quality jasmine tea for best results! Lower-quality teas may require you to increase the amount in order to achieve the right level of flavor.
- Tea leaves are typically more flavorful than tea bags. If you absolutely must use tea bags, I would cut the bags and pour the tea directly into the butter.
- Stick a toothpick into the center of the cake when you think it’s done baking. If the toothpick comes out clean, it’s done!
- You can store this cake in the fridge for up to 3 days in an airtight container, but it will taste best when eaten the same day.
Love this pineapple cream cheese frosting cake recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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Jasmine Pineapple Cake With Cream Cheese Frosting
Ingredients
Cake ingredients
- 16 Tbsp unsalted butter
- 4 Tbsp jasmine tea leaves
- 15¼ oz white cake mix
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp jasmine simple syrup
Filling ingredients
- 10 oz crushed pineapple
- 3½ oz Jell-o cheesecake flavor instant pudding
- ½ cup cool whip
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries
Cream cheese frosting & topping ingredients
- 8 oz cream cheese
- 8 Tbsp butter
- 3 cups powdered sugar
- ¼ cup pineapple juice
- 1 tsp vanilla extract
- 1 tsp jasmine simple syrup
- ½ large fresh pineapple
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries
Instructions
- Start by melting 2 sticks of butter in a microwave-safe bowl in 30 second intervals until completely melted. Mix in 4 Tbsp jasmine tea leaves. Microwave another 30 seconds, then set aside and steep for 20 minutes.
- In a large mixing bowl, combine cake mix, eggs, 1 cup milk, and 2 tsp vanilla extract. Next, add butter, using a fine mesh strainer to remove tea leaves and a rubber spatula to press as much of the butter out as possible. Whisk to combine until there are no clumps.
- Grease a 9" springform pan with butter and a light sprinkling of powdered sugar or flour to create a barrier before pouring in the cake mix.
- Bake cake according to box instructions. In my case, it was 30 minutes at 350° F. Once done, let sit on a cooling rack for 15 minutes before running knife along sides to remove it from the pan. If the cake has domed, you can level it off with a bread knife. Allow the cake to cool completely before proceeding.
- Using a bread knife, carefully cut the cake into two evenly-sized rounds. Set the top half aside, then brush a small amount of jasmine simple syrup over the top of the lower round. We want to add just enough to give the cake some additional jasmine flavor, but not so much that it becomes soggy.
- In a medium-sized bowl, mix together 10 oz crushed pineapple (undrained) and a package of Jell-o instant pudding mix. Gently fold in 1/2 cup Cool Whip, taking care not to over-mix.
- Spread mixture over the bottom layer of cake, then top with fresh berries.
- Using an electric mixer, combine softened cream cheese and 1 stick butter. Use a sifter to add in 3 cups confectioners sugar, then pour in 1/4 cup pineapple juice, 1 tsp vanilla extract, and 1/2 tsp jasmine syrup. Mix until smooth.
- Place the second layer of cake back on top. Use an icing spatula to apply the cream cheese frosting to the sides and top of the cake.
- Slice fresh pineapple into disks about 1/2" thick and remove the core and skin. I like to cut them into hexagons, but that's just a personal preference!
- Arrange the sliced pineapple atop the cake, along with fresh berries. You can also garnish with fresh jasmine, dried jasmine buds, baby's breath, or other edible floral accents. Allow cake to set for at least 1 hour in the fridge before serving.
Notes
- Don’t be alarmed if white chunks begin to form in the melted butter. These are “milk solids” – essentially just sugar and protein particles. We’re going to strain the butter anyway, so no big deal.
- You may also want to use a strainer when adding in the cake mix to sift out the clumps. This will also help you avoid over-mixing the batter.
- Keep in mind that all ovens are different, so your cake may need more or less time than the package recommends.
- If you like, you can also add in some crushed walnuts, pecans, or coconut flakes if you want more texture.
- I recommend placing the cake on a rotating stand or lazy Suzan for a smoother frosting application
- I recommend tasting a small amount of the butter after the tea has steeped. You should be able to detect a subtle jasmine aftertaste.
- I recommend tasting a small amount of the butter after the tea has steeped. You should be able to detect a subtle jasmine aftertaste.
- Make sure you use a high-quality jasmine tea for best results! Lower-quality teas may require you to increase the amount in order to achieve the right level of flavor.
- Tea leaves are typically more flavorful than tea bags. If you absolutely must use tea bags, I would cut the bags and pour the tea directly into the butter.
- Stick a toothpick into the center of the cake when you think it’s done baking. If the toothpick comes out clean, it’s done!
- You can store this cake in the fridge for up to 3 days in an airtight container, but it will taste best when eaten the same day.
Can’t wait to ask for this for my next birthday!
Yay! Hope you like it!