Pineapple cake is one of those cakes that take you straight back to afternoon coffee at your grandparents’ house: simple, golden brown and with the pineapple slices sitting visibly on top. When you bake pineapple cake in the air fryer, you don’t have to heat up the whole oven for a single cake, and the small springform pan can sit right in the basket.
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The secret of the old-fashioned version is that the juice from the can is used in the batter instead of milk. It gives a moist crumb with a mild, fruity flavour all the way through. The only thing that really needs your attention is the fruit: the pineapple slices must be patted completely dry before they go on the batter.
Estimated reading time: 4 minutes
Table of Contents
Why I love pineapple cake in the air fryer
Pineapple cake is no-frills baking. The batter is a classic pound cake batter of butter, sugar, eggs and flour, and there is no icing, filling or layers to make. Even so, it looks festive with the yellow pineapple rings on top. The batter rises up around the fruit during baking, so the slices end up half embedded in the golden surface.
I also like that the cake is made from things most people already have in the cupboard. The juice from the can goes into the batter, so nothing goes to waste, and it gives the crumb a fruity flavour that milk can’t match. Buy pineapple in juice rather than in syrup – the juice is less sweet, so the cake tastes fresher.
The difference between the air fryer and the oven
A small cake takes up almost no space in a big oven, and most of the heat goes into air you don’t use. In the air fryer the pan sits close to the heating element, and the circulating air quickly gives a golden top. So keep an eye on the colour: if the top gets too dark before the cake is baked through, lay a piece of foil over it and fold it firmly around the rim of the pan so it doesn’t blow loose.
My kitchen test of pineapple cake
I baked the cake in my Cosori Dual Blaze, which has one basket with heating elements both above and below. This gives an even bake, so the base doesn’t turn pale while the top takes on colour. After preheating to 160 °C, the cake was done in 35 minutes. For the first 20 minutes I kept the air fryer closed so the cake wouldn’t sink, and I did the toothpick test in the batter in the middle of the cake – never through a pineapple slice, which is always wet.
If you have a large air fryer like the Philips XXL, measure the basket: if there is room for a 20 cm springform pan, the cake will be a little lower and is usually done a couple of minutes sooner. With 15 minutes of preparation, 35 minutes in the air fryer and 20 minutes of cooling, the pineapple cake takes about 70 minutes in total, but most of that time it looks after itself.
Pat the pineapple slices completely dry on both sides, and press them only lightly into the batter. The fruit should stay in place but sit visibly on top – that way the batter rises neatly around it.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is wet fruit. If you put the slices straight from the sieve onto the batter, the moisture seeps down into the cake and makes it gummy around the fruit – so pat them thoroughly dry with a paper towel on both sides. The second mistake is stirring for too long once the flour goes in. Fold the flour mixture into the batter alternately with the juice, and stop as soon as the batter is smooth, otherwise the cake turns tough. The third mistake is impatience: if you open the air fryer during the first 20 minutes, the cake can sink, and if you take the ring off right away, the warm crumb can crack. Let the cake cool in the pan for 10 minutes first.
How to serve pineapple cake
The pineapple cake tastes good both warm and cold, and it makes 8 good-sized pieces. Here are my favourites for serving:
- Warm with a dollop of whipped cream
- With a scoop of vanilla ice cream that melts slowly over the warm slice
- Cold with the afternoon coffee or on the cake table at a birthday party
- Retro style with a cocktail cherry in the hole of each whole pineapple slice
Storage and reheating
The pineapple cake keeps for up to 3 days in the fridge in an airtight container. If you want it warm again, reheat it in the air fryer at 160 °C for 3-5 minutes. The cake can also be frozen for up to 3 months – preferably cut into pieces, so you only take out what you need. Thaw it in the fridge overnight.
Pineapple cake proves that the old classics can easily make the move into the air fryer. With dry pineapple slices, a light hand with the batter and a little patience, you get a juicy cake that tastes exactly like it did back then.
FAQ
An 18 cm springform pan fits most medium and large air fryers. Measure the basket first – the pan must sit flat on the bottom with a little air around it.
Recipe
Pineapple cake in the Air Fryer
Cooking Guide
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Springform pan - 18 cm
- 1 Parchment paper
- 1 Sieve
- 1 Measuring cup
- 1 Paper towel
- 1 Cutting board
- 1 Knife
- 1 Kitchen scale
- 1 Mixing bowl
- 1 Electric mixer
- 1 Bowl
- 1 Dough scraper
- 1 Toothpick
- 1 Cooling rack
Shopping list
Ingredients
How to make it
Preparation
- Grease the sides of the springform pan with a little extra butter, and line the base with parchment paper.
Cake batter
- Beat 125 g butter, 125 g sugar and 1 tsp vanilla sugar with an electric mixer for 3-4 minutes, until light and fluffy.
- Add 2 eggs one at a time, and beat the batter well after each egg.
- Pour the batter into the springform pan, and smooth the surface with a dough scraper.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Place the springform pan in the basket, and bake the cake at 160 °C for 35 minutes. Don’t open the air fryer for the first 20 minutes, so the cake doesn’t sink. If your air fryer bakes unevenly, you can then turn the pan half a turn.
- Insert a toothpick into the batter in the middle of the cake – not through a pineapple slice. If it comes out clean, the cake is done. If there is batter on it, bake for another 3-5 minutes at 160 °C.
Serving
- Carefully lift the pan out of the basket, and let the cake cool in the pan for 10 minutes. Run a knife around the edge, remove the ring, and let the cake cool for another 10 minutes on a cooling rack.
- Cut the cake into 8 pieces, and serve it warm or cold.
Our notes for the recipe
Pat the pineapple slices completely dry before they go on the batter. If the fruit is wet, the juice seeps down into the cake and makes it gummy around the slices. Choose pineapple in juice rather than in syrup – the juice is less sweet and gives a fresher-tasting cake. If the surface gets too dark before the cake is baked through, cover it with a piece of foil and fold it firmly around the rim of the pan so it doesn’t blow loose. The pan:
An 18 cm springform pan fits most medium and large air fryers. Measure the basket before you start – the pan must sit flat on the bottom with a little air around it. If you have room for a 20 cm pan, the cake will be slightly lower and is usually done a couple of minutes sooner. Variation:
Grate the zest of half an organic lemon into the batter for a fresher flavour, or place a cocktail cherry in the hole of each whole pineapple slice for the classic retro look. Serving:
Serve the pineapple cake warm or cold – it’s lovely with whipped cream or a scoop of vanilla ice cream. The cake makes 8 pieces, so count on 2 pieces per serving.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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