Photo by Sonia Mendez Garcia

Pineapple Cake With Pink Lemon Frosting

Cuisine: American
Prep Time: 1 hour
Servings: 8-10 servings
Perfect for birthdays or any other celebration, this pineapple cake with pink lemon frosting is just like my Mom used to make.

One of my fondest memories as a child is when my mom would make birthday cakes for us. I always wanted mine to be pink. Recreating this recipe took me right back to when I was a child… a great food memory! It’s not as good as my mom’s version; I need to practice on the frosting a little more.


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  1. Preheat oven to 325ºF. Spray a 9×13-inch pan or two 8-inch round cake pans with cooking spray, set aside.
  2. In a large bowl, combine the dry ingredients, add the pineapple, eggs and vanilla; stir well to combine. Pour the batter in prepared pan. Bake for 35 to 40 minutes or until knife comes out clean. Cool slightly before removing the cake from pan and placing on serving platter. If using a 9×13 pan, you could leave it right in the pan, if you wish.
  3. Once cake has cooled completely, prepare the frosting. In a large bowl, combine the egg whites, sugar and cream of tartar, and beat on high with a hand-held mixer until it becomes thick. While mixer is still running, add the lemon juice and zest. Add a few drops of red food coloring until you achieve the desired shade of pink. Pour the frosting on top center of cake and work your way down until the cake is covered with frosting. Serve as-is or with some fresh fruit slices like pineapple and strawberries.
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