Lowen Cakes

Key Ingredients You’ll Need

• Fresh Pineapple – Cut into even ¼” slices for tender caramelized topping.
• Brown Sugar + Butter – Create that signature sticky-sweet pineapple crown.
• Egg Whites + Whole Egg – For a soft, pale yellow cake that’s still rich.
• Buttermilk – Adds tang and tenderness to the cake crumb.
• Cream Cheese + Butter – Balanced frosting that’s sturdy yet smooth.
• Pineapple Extract (Optional) – Adds an extra boost of tropical aroma.

Tips for Perfect Pineapple Cake

Pre-mix your brown sugar and melted butter to save time and ensure even layering.

Use parchment rounds in your pans for easy release—especially with sticky pineapple.

Invert the pineapple layer while warm to prevent sticking and get that glossy top.

Let cake layers cool completely before assembling so your frosting holds up.

FAQ

Can I use canned pineapple instead of fresh?
Yes! Canned rings are softer and bake more uniformly. Just drain them well before using.

Can I make the layers ahead of time?
Yes. Bake and cool the layers, wrap them well, and refrigerate up to 2 days ahead.

Can I add more cream cheese to the frosting?
You can, but it will soften the frosting and reduce its ability to hold the cake’s structure. Stick to the ratio for best results.

🧊 Storage Tips

• Store assembled cake in the refrigerator, covered, for up to 3 days.
• Let sit at room temperature 15–20 minutes before serving for ideal frosting texture.
• Freeze leftover slices wrapped tightly in plastic wrap and foil for up to 1 month.

Ingredients

FOr the Cake Batter

• All-Purpose Flour – 140g (1 cup + 2 tbsp)
• Cornstarch – 20g (2 tbsp)
• Baking Powder – 2 tsp
• Salt – ¼ tsp
• Unsalted Butter (room temp) – 56g (4 tbsp)
• Neutral Oil – 54ml (¼ cup – 2 tsp)
• Granulated Sugar – 200g (1 cup)
• 1 Whole Egg
• 3 Large Egg Whites – 90g
• Buttermilk (room temp) – 120ml (½ cup)
• Vanilla Extract – 1 tbsp
• Pineapple Extract (optional) – ½ tsp

For the Brown Sugar Base

• Unsalted Butter (melted) – 56g (4 tbsp)
• Brown Sugar – 100g (½ cup packed)
• Fresh Pineapple Slices – Thin, ¼ inch slices to cover one 6-inch pan

For the Cream Cheese Buttercream

• Unsalted Butter (room temp) – 100g (about 7 tbsp)
• Cream Cheese (cool, not room temp) – 50g (about 1¾ oz)
• Powdered Sugar – 118g (just under 1 cup)
• Vanilla Extract – 1 tsp
• Pinch of Salt (optional)

Directions

1. Make the Cake Batter
   • Preheat oven to 350°F (175°C). Line two 6-inch pans with parchment.
   • Whisk flour, cornstarch, baking powder, and salt in a bowl.
   • Beat butter, oil, and sugar until light and fluffy.
   • Add the whole egg + egg whites, mixing until smooth. Add vanilla and pineapple extract.
   • Alternate adding dry ingredients and buttermilk, mixing gently until just combined.
2. Prepare the Cake Pans
   • Mix melted butter and brown sugar together. Divide evenly between both pans (about 3 tbsp per pan).
   • In one pan, lay pineapple slices over the brown sugar base.
   • Divide cake batter evenly between both pans and smooth the tops.
3. Bake the Cakes
   • Bake both cakes for 35–40 minutes, or until the centers are set and a toothpick comes out clean.
   • Cool in pans for 10 minutes.
   • Invert carefully onto a cooling rack—pineapple layer should be pineapple-side up; other should be brown sugar-side up.
4. Make the Frosting
   • Beat butter until light and fluffy (2–3 minutes).
   • Add cream cheese and beat until just combined—don’t overmix.
   • Gradually add powdered sugar, beating until smooth.
   • Add vanilla and salt. Chill for 10–15 minutes if needed for extra structure.
5. Assemble the Cake
   • Place the caramelized vanilla cake on your stand, brown sugar side up.
   • Spread a thick layer of frosting on top.
   • Place pineapple layer on top, pineapple side up.
   • Smooth remaining frosting around the sides in a light or semi-naked coat.
   • Chill 15–30 minutes before slicing for neat edges.

Note: How to Prevent a Soggy Middle

Pineapple holds a lot of moisture, and when layered directly over frosting, that juice can slowly seep down and make the center of the cake feel mushy—even if everything was baked perfectly. To avoid this:

• Lightly pat the pineapple slices dry with paper towels before layering them into the pan.
• After inverting the pineapple cake layer, let it cool completely on a wire rack, pineapple-side up, to allow excess steam to escape.
• If the pineapple looks especially juicy after cooling, gently blot the surface again just before stacking.
• For extra protection, you can chill the pineapple layer for 10–15 minutes before assembly to firm it up slightly and reduce moisture transfer.

This keeps your frosting from breaking down and your center from turning soft, so you get a clean slice every time.

Notes

Want a more rustic finish? Leave the sides unfrosted and just dollop extra frosting on top.

No pineapple extract? No problem, vanilla carries the flavor beautifully on its own.

Add flair: Sprinkle toasted coconut or a drizzle of caramel on top for a tropical finish.