A good cake is a cake that’s easy to serve and to clean up after. This pull apart pineapple cupcake cake tastes like summer vacation and is beyond adorable!Jump to Recipe
In case you weren’t aware June 27th is National Pineapple Day! Which means we just had to celebrate this notorious and glamorous fruit!
And even though the world is real weird right now, National Pineapple Day just proves that we always have a reason to celebrate. Make this easy cupcake cake to impress everyone at cookouts, parties, or pool parties.
It’s super duper easy to make, even easier to decorate, but looks so profesh and fun! Professional with minimal effort = Perfection!
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5 Bizarre Facts About Pineapples
You think we can celebrate National Pineapple day without dropping some pineapple knowledge? No. Buckle up kids, we’re gonna learn stuff.
- When you eat a pineapple, it’s also eating you. Has your tongue ever felt like sandpaper after eating too much pineapple?
Pineapple is high in an enzyme called Bromelain which essentially is a digestive enzyme that “eats” proteins. (Don’t freak though, once it reaches your stomach acids destroy the enzyme).
- Pineapples are used in Hawaii to make wine.
- Adding salt to your pineapple will make them sweeter.
- Each “scale” on the pineapple is actually an individual fruit.
- It takes almost 3 years for one pineapple to reach maturation.
Little baby needs time to grow to peak sweetness!
Tips to Make a Perfect Pineapple Cupcake Cake
Use a template
This one isn’t absolutely necessary but it definitely makes it easier! Trust me, you’ll appreciate the template even more when you have a pineapple shaped cake, rather than a sad blob shape.
Trust me, I already struggled with this (behind the scenes drama normally consists of failed first attempts haha). So I created a free template for you to use because I’m just so sweet.
Get the free, printable pineapple template right below! (Plus, several others seasonal templates too)!
Use Room Temperature Ingredients
Room temperature ingredients are going to make your cupcakes come out fluffier, smoother, and moister.
Chemical reactions will work better and since pineapple has quite a bit of moisture and acidity, you’re going to want your chemical reactions to work well to ensure success.
Give Yourself Plenty of Time
If you want this easy cake to still look professionally made after you’re done, for the love of all that’s good in the world LET YOUR CUPCAKES COOL COMPLETELY.
If you’re not sure if they’re cool enough, stick them in the fridge for an hour.
If your cupcakes are chilled your decorating will be glamorous and perfect.
But if they’re not chilled, they will look like a sad entry on #NailedIt. Skip the messy disaster and chill tf out. hahaha.
Texture is Cool
Why you should make this Pineapple Cupcake Cake
Pull apart cupcake cakes are fantastic for many reasons. Not least of which is the oh-so-adorable designs you can make a cake.
ie a pineapple cupcake cake.
Some of my other favorite summer cupcake cakes are the ice cream cone and watermelon pull-apart cupcake cakes. Check those out here for inspo.
But not only being super easy to decorate, they’re also so easy to share with a crowd. No cutting required and perfectly equal “slices”.
Like, can it get any easier?
Kids birthdays, graduation parties, backyard cookouts, everything is easier with a summery pineapple cupcake cake.
Materials for Your Best Cupcake Cake Yet
Seriously, these are the best! No waste, less mess, dishwasher safe, and super cute! I use them for everything and they have never let me down.
You’re going to want to blend up the pineapple and coconut. So if you don’t already have one, make sure you get a blender or food processor.
A Big Enough Surfaces for Your Cake:
I used a marble pastry slab. To be honest, though it’s aesthetic, it’s pretty heavy. But if you want yours (it’s great for working with pie dough, pastry dough, and chocolate) get it here!
Pull-Apart Pineapple Cupcake Cake
- 1 cup fresh pineapple
- ¾ cup coconut milk
- 3 large eggs
- 2½ cups all purpose flour
- 1 tsp baking soda
- 1¼ cup granulated sugar
- ½ cup pineapple juice
- 1 tsp vanilla extract
- 1 cup desiccated coconut
- ½ tsp salt
- ¾ cup butter unsalted, room temp
- 6 cups powdered sugar
- 2 tsp coconut extract
- 2 cups butter unsalted, room temp
- 1 tsp coconut milk
- 1-2 drops yellow gel food coloring
- 1-2 drops green gel food coloring
- Preheat oven to 350°F and line two 12-cup muffins tins with 24 reusable cupcake liners.
- In a small bowl, whisk together your flour, baking soda, and salt. Set aside.
- Use a blender or your food processor to puree the sh*t out of your pineapple chunks and coconut. Using a fine mesh strainer, strain the puree over a bowl. Then set aside.
- In a large mixing bowl cream together your butter and sugar until light and fluffy (this will take about 2-4 minutes depending on your mixer). Beat in each egg one at a time until just combined.
- Mix in your coconut milk, pineapple juice, and vanilla until well combined.
- Now slowly add the bowl of dry ingredients. Mix until just barely combined!
- Fold in your pureed coconut and pineapple.
- Fill each cupcake liner ¾ of the way full and bake for 25 minutes. You will know they are done with they have a nice bounce back when you touch the tops ***
- Allow cupcakes to cool completely before decorating.
Make your buttercream
- Beat together your room temperature cream cheese and butter until smooth. Mix in your coconut extract and then slowly add your powdered sugar while beating on low speed.
- Put ⅓ of the frosting in another small bowl. Add your green food coloring and mix until well incorporated. Then transfer the buttercream to a reusable piping bag with a leaf tip.
- With the other ⅔ of the frosting, add your yellow food coloring and stir until well combined. The transfer that one to a piping bag with a star tip.
- If possible, create your design on a large moveable surface (like a foam poster board, large cookie sheet, or giant platter). It makes it easier to chill if needed.
- Using the pineapple template provided here, line up your cupcakes in the pineapple pattern. (Make sure your cupcakes are tightly packed together.
- Pipe your buttercream over the top of the cupcakes.
- I like to chill the cupcakes after frosting for about 30 minutes because it really ensures that everything will hold together.
And once you’ve made some these always soft chocolate chip cookies, take a pic, post it on the gram, and make sure to tag me (@handheld_eats)! I love seeing you creations and really, if you don’t post it on Instagram, did it even happen?
Sharing is caring! Do you know someone who would needs this amazing cookie recipe? Share it with them!
See you soon, friends!
Don’t forget to get your free copy of The Small Batch Frenzy! Seriously, the brownies, cookies, and everything else in here turns a bad day great and a great day even greater!