Instead of paying $5.00 per cake at the drive-thru, try this copycat recipe for Starbucks’s Pineapple Cloud Cake! 

I am a sucker for the Starbucks drive-thru, but the prices have gotten outrageous! After I tried a pineapple cloud cake from Starbucks, it reminded me of my crushed pineapple muffins. So, I switched up the recipe and worked on a Pineapple Cloud Cake copycat.

Ingredients 

one cup of all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup crushed pineapple in juice

1/3 cup vegetable oil or melted butter

1/3 cup sugar

Two tablespoons of pure vanilla extract

Two eggs

Pineapple Frosting 

For the Cream Cheese Frosting:

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp pineapple juice (reserved from the can

* You can also use store-bought frosting mixed with pineapple juice for the glaze. You can also choose to make a pineapple whipped topping using heavy cream.

Pineapple Topping 

1/3 cup Pineapple Preserves

1/3 cup crushed pineapple

Optional Ingredients:  Fresh Pineapple, pineapple slices, coconut flakes, or pineapple chunks would taste amazing with this!   You can also use vanilla pudding instead of the pineapple frosting.

Equipment 

Muffin pan OR you can cook this as a whole cake in a 9-inch cake pan.

Cooking Spray

Large Bowl

Spatula

Electric mixer or hand mixer.

Instructions

1. Preheat the oven to 350 degrees f. Grease the muffin tin with cooking spray.
2. In a mixing bowl, whisk together the dry ingredients: flour, salt, baking soda, and baking powder. Set aside.
3. Mix wet ingredients in a second mixing bowl: oil, crushed pineapple, vanilla extract, sugar, and egg.
4. Using a cookie scoop, fill the muffin tins with batter.
5. Bake in the oven for 20-23 minutes. Cakes should be golden brown, and ensure a toothpick can come out clean before removing them from the oven.
6. While the muffins are cooking, prepare the frosting and the pineapple topping. Make pineapple frosting and fold in the preserves with another 1/3 of crushed pineapple.
7. Let muffins cool.
8. Once the muffins are cooled, frost them and add the pineapple topping.

Store leftovers in an airtight container for up to three days. You can also store it in the freezer. I would avoid storing these in the fridge.

Print

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup crushed pineapple in juice
• 1/3 cup vegetable oil or melted butter
• 1/3 cup sugar
• 2 tablespoons pure vanilla extract
• 2 eggs

Pineapple Frosting

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons pineapple juice (reserved from the can)

Pineapple Topping

• 1/3 cup Pineapple Preserves
• 1/3 cup crushed pineapple

Instructions

1. Preheat the oven to 350 degrees f. Grease the muffin tin with cooking spray.

2. In a mixing bowl, whisk together the dry ingredients: flour, salt, baking soda, and baking powder. Set aside.

3. Mix wet ingredients in a second mixing bowl: oil, crushed pineapple, vanilla extract, sugar, and egg.

4. Using a cookie scoop, fill the muffin tins with batter.

5. Bake in the oven for 20-23 minutes. Cakes should be golden brown, and ensure a toothpick can come out clean before removing them from the oven.

6. While the muffins are cooking, prepare the frosting and the pineapple topping. Make pineapple frosting and fold in the preserves with another 1/3 of crushed pineapple.

7. Let muffins cool.

8. Once the muffins are cooled, frost them and add the pineapple topping.

You will love the pineapple flavor in these copycat pineapple cloud cakes! The texture is super moist and fluffy.   Did you love this pineapple cake?  I would love to hear how it worked out for you!  Please comment below this blog post or tag me on social media and let me know how you liked it!  You can find me on Facebook, Instagram, Twitter, and Pinterest.