Perfect Pineapple Cloud Cake (Starbucks Copycat)

I still remember the first time I tasted Starbucks’ pineapple cloud cake. Standing in line on a rainy Tuesday, exhausted from grocery shopping with three kids under ten, that little slice of heaven caught my eye. One bite, and I was transported straight to a tropical paradise – light as air, sweet but not cloying, with that perfect punch of pineapple. Right then, I knew I had to recreate it at home.

After seven batches (and yes, a kitchen that smelled like a Hawaiian fruit stand for weeks), I finally nailed it. This homemade version might even be better than the original, and my family can’t get enough. The best part? You don’t need to stand in line or pay Starbucks prices to enjoy it whenever the craving strikes.

Why You’ll Love This Pineapple Cloud Cake

There’s something absolutely magical about the texture of this cake – it practically melts on your tongue while somehow maintaining just enough structure to hold together. Each forkful delivers a delicate balance of tangy pineapple and sweet, pillowy cream that makes your taste buds dance.

The gentle aroma of vanilla and pineapple fills your kitchen as it bakes, creating that warm, inviting atmosphere that makes everyone wander in asking “What smells so good?!” This is the cake that disappears at family gatherings before you’ve even had a chance to announce dessert is served.

It’s perfect for spring and summer gatherings, though I’ve made it in the dead of winter just to bring a little sunshine to our table. The tropical flavors transport you to warmer days, and the lightness means you can enjoy it without feeling weighed down – exactly what Starbucks captured in their version, but with the satisfaction of knowing you made it yourself.

Ingredients for Pineapple Cloud Cake

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What You’ll Need

• Cake flour
• Granulated sugar
• Baking powder
• Salt
• Eggs (separated)
• Vegetable oil
• Milk
• Vanilla extract
• Cream of tartar
• Fresh pineapple (or high-quality canned)
• Heavy whipping cream
• Powdered sugar
• Cream cheese
• Pineapple juice concentrate
• Sour cream
• Cornstarch

Why These Ingredients Matter

I’m incredibly particular about the ingredients in this cake because each one plays a crucial role in achieving that signature cloud-like texture. Cake flour gives you a more delicate crumb than all-purpose—something Grandma taught me after I tried (and failed) with regular flour. The egg whites, whipped separately with cream of tartar, create that incredible lightness that makes this truly feel like eating a pineapple-flavored cloud.

For the pineapple component, fresh is wonderful if you can get a perfectly ripe one, but don’t feel guilty using canned. I’ve tested both, and honestly, good-quality canned pineapple (in juice, not syrup) works beautifully and saves a ton of time. The pineapple juice concentrate in the frosting delivers that intense tropical flavor without making the frosting too loose—a little trick I discovered after three failed attempts with regular juice.

See recipe card for quantities.

Instructions for Making Pineapple Cloud Cake

Step-by-Step Directions

Step 1: Preheat your oven to 325°F. Line two 8-inch round cake pans with parchment paper and lightly grease the sides.

Step 2: In a medium bowl, whisk together the cake flour, half the sugar, baking powder, and salt. Set aside.

Step 3: In another bowl, combine the egg yolks, vegetable oil, milk, and vanilla extract. Whisk until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix or you’ll lose that cloud-like texture!

Step 5: In a completely clean bowl (any trace of fat will ruin your meringue), beat the egg whites and cream of tartar until foamy. Gradually add the remaining sugar and beat until stiff peaks form.

Step 6: Gently fold the egg white mixture into the batter in three additions. You want to maintain as much air as possible.

Step 7: Drain your pineapple thoroughly and pat dry with paper towels. Fold in 1 cup of crushed pineapple into the batter.

Step 8: Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Step 9: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 10: For the frosting, beat the cream cheese until smooth. Add the powdered sugar and mix until incorporated.

Step 11: In another bowl, whip the heavy cream with a tablespoon of cornstarch (my secret for stabilized whipped cream) until stiff peaks form.

Step 12: Fold the whipped cream into the cream cheese mixture. Add pineapple juice concentrate to taste.

Step 13: Once the cakes are completely cool, place one layer on your serving plate. Spread a thick layer of frosting and add some reserved crushed pineapple.

Step 14: Top with the second cake layer and frost the entire cake. Decorate with fresh pineapple pieces if desired.

Hint: Let your cake chill in the refrigerator for at least 2 hours before serving. This helps the flavors meld and makes it easier to slice those perfect pieces. I like to use my serrated knife (affiliate link) for clean cuts without smashing the cake.

Personal Anecdote

The first time I made this for Grandma, she took one bite, closed her eyes, and whispered, “Jazzy, this takes me back to my honeymoon in Hawaii.” She told me how she and Grandpa stayed at this little hotel with a restaurant that served a pineapple cake every morning. They ate it on their balcony while watching the sunrise over the ocean. “We were so poor then,” she said, laughing, “but we felt like royalty with that cake and that view.” Now I can’t make this recipe without thinking of young Grandma and Grandpa, starting their life together over pineapple cake and coffee.

Substitutions for Pineapple Cloud Cake

If you need to adjust this recipe for dietary needs or just what’s in your pantry, here are some tested options:

Gluten-Free – Replace cake flour with a 1:1 gluten-free baking flour. I’ve had great results with Bob’s Red Mill or King Arthur brands. Add 1/4 tsp xanthan gum if your blend doesn’t include it.

Dairy-Free – Substitute milk with almond or oat milk. For the frosting, use dairy-free cream cheese and coconut cream (chilled overnight and whipped) instead of heavy cream.

Lower Sugar – Reduce sugar by up to 1/3 in the cake without affecting texture. Use a monk fruit/erythritol blend in equal amounts for the frosting.

Egg-Free – This is tricky since the egg whites are crucial for the cloud texture, but aquafaba (liquid from canned chickpeas) whipped with a pinch of cream of tartar can work as a substitute for the egg whites. For yolks, use 1/4 cup applesauce per egg yolk.

Pineapple Alternatives – If you’re not a pineapple fan, this recipe works beautifully with mango, peaches, or even strawberries. Just make sure to drain them well.

Variations on Pineapple Cloud Cake

Here are some delicious ways to customize this pineapple cloud cake to suit different tastes and occasions:

Coconut Paradise – Add 1/2 cup toasted coconut flakes to the batter and sprinkle more on top of the frosting. The tropical combination of pineapple and coconut is absolutely divine and reminds me of those fancy resort desserts.

Rum Infused – For an adult version, brush each cake layer with 2 tablespoons of dark rum before frosting. My neighbor Jane requests this version for every book club meeting!

Pineapple Upside-Down Cloud – Arrange pineapple rings and maraschino cherries in the bottom of your cake pans with a sprinkle of brown sugar before adding the batter. After baking, flip them over for a beautiful presentation that combines two classic cakes.

Mini Cloud Cakes – Bake in a muffin tin for 15-18 minutes to create individual servings. These are perfect for bake sales or when you’re hosting a larger gathering. The kids love having their “own” little cake!

Berry Blend – Mix in 1 cup of fresh blueberries or raspberries with the pineapple for a colorful twist. The slight tartness of the berries complements the sweet pineapple beautifully.

Lemon Zing – Add 1 tablespoon of lemon zest to the batter for a bright, citrusy accent that makes the pineapple flavor pop even more. This version is especially refreshing in summer!

Equipment for Pineapple Cloud Cake

Having the right tools makes a big difference when creating this delicate cake:

Stand Mixer or Hand Mixer – Essential for properly whipping the egg whites. I use my trusty KitchenAid that Grandma gifted me for my wedding, but a good hand mixer works too.

8-inch Round Cake Pans – These give the perfect height-to-width ratio. If you use 9-inch pans, reduce baking time by 3-5 minutes.

Parchment Paper – Don’t skip this! It prevents the delicate cake from sticking. I trace the pan bottoms for perfect circles.

Fine Mesh Sieve – For draining pineapple thoroughly. Excess moisture can make your cake soggy.

Offset Spatula – Makes frosting so much easier and gives you those smooth, bakery-style sides.

Cake Turntable – Optional but helpful for frosting. I used a lazy Susan from my dining table for years before investing in a proper one!

Digital Kitchen Scale – For precise measurements, especially with flour. Just a little too much can make the cake dense instead of cloud-like.

Serrated Knife – Essential for level cake layers and clean slices when serving.

Storage Tips for Pineapple Cloud Cake

This cake contains dairy in the frosting, so proper storage is important for both safety and maintaining that perfect cloud-like texture.

Refrigerator Storage – Store covered in the refrigerator for up to 3 days. I like to use a cake dome or insert toothpicks around the top and sides before covering with plastic wrap to prevent the wrap from sticking to the frosting.

Room Temperature Serving – For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving. Cold cake doesn’t release its full flavor, and the frosting becomes more cloud-like as it warms slightly.

Freezing Instructions – Yes, you can freeze this cake! For best results:

• Freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 1 month
• Thaw overnight in the refrigerator before frosting
• Fully frosted cake can be frozen in sections – slice, place on a baking sheet until firm, then wrap individual slices tightly and freeze for up to 2 weeks

Make-Ahead Option – You can prepare the cake layers up to 2 days in advance. Wrap well and store in the refrigerator. The frosting can be made 1 day ahead and refrigerated separately.

Avoid Condensation – When bringing the cake from cold to room temperature, be careful of condensation forming. Don’t unwrap cold cake until it’s closer to room temperature.

Grandma’s Secret for Pineapple Cloud Cake

When I was helping Grandma clean out her recipe box last summer, I found a yellowed index card with “Cloud Cake Notes” scrawled across the top. Tucked in the corner was a little doodle of a pineapple with a smiley face.

“That old thing?” she laughed when I showed her. “I’ve been meaning to give you that.”

According to Grandma, the real secret to a perfect cloud cake isn’t just in the ingredients—it’s in the rhythm of your folding technique. “You’ve got to fold like you’re dancing with the batter, not wrestling it,” she told me, demonstrating with her weathered hands moving in gentle, flowing motions.

Her handwritten note on the card reads: “Count to 7 slowly with each fold. No more than 15 folds total. Let the air do the work.”

The other trick she swears by is adding a tiny pinch of salt to the frosting. “Not enough to taste,” she insists, “just enough to make the sweetness sing.” I’ve tested this, and she’s absolutely right—that microscopic amount of salt somehow makes the pineapple flavor brighter and the sweetness more complex.

When I asked why she never shared this recipe with the church cookbook committee, she winked and said, “Some recipes are family currency, Jazzy. You don’t spend them all in one place.”

FAQ about Pineapple Cloud Cake

Conclusion:

This homemade pineapple cloud cake has become one of my family’s most requested treats, and I hope it brings as much joy to your kitchen as it has to mine. There’s something magical about recreating a beloved Starbucks classic at home, especially when you can customize it to your exact preferences.

If you’ve enjoyed this tropical delight, you might also love my White Chocolate Raspberry Poke Cake or my decadent German Chocolate Poke Cake for more dessert inspiration. And for something completely different but equally comforting, my Emily’s Excellent Taco Casserole is perfect for those savory cravings.

Speaking of perfect pairings, I recently discovered these amazing Buttermilk Cookies that complement the tropical flavors of this cake beautifully. The slight tanginess of the cookies balances the sweet pineapple perfectly for an unforgettable dessert combo!

Until next time, happy baking, friends! Don’t forget to tag me if you make this recipe – seeing your creations absolutely makes my day.