Pineapple Chiffon Cake Recipe

  • 80 mins
  • Prep: 25 mins,
  • Cook: 55 mins
  • Yield: 12 Servings

This pineapple chiffon cake is made with pineapple juice and egg yolks and whites, along with a little vegetable oil and other ingredients.

What You'll Need

  • 2 1/4 cups sifted cake flour
  • 11/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 egg yolks, slightly beaten
  • 3/4 cup pineapple juice, unsweetened
  • 8 egg whites
  • 1/2 teaspoon cream of tartar

How to Make It

  1. Into a mixing bowl, sift together the dry ingredients.
  2. With a spoon make a well in the center of dry ingredients.
  3. Add the oil, egg yolks, and pineapple juice. Beat with an electric mixer until very smooth.
  4. In a large mixing bowl, combine the egg whites and cream of tartar.
  5. Beat to very stiff peaks.
  6. Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.
  7. Pour into an ungreased 10-inch tube pan; bake at 325 F for 55 minutes. Increase temperature to 350 F and bake for 10 minutes longer. Invert pan and cool completely.
  1. Frost with fluffy white frosting or  pineapple buttercream frosting.

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Nutritional Guidelines (per serving)
Calories 264
Total Fat 13 g
Saturated Fat 2 g
Unsaturated Fat 8 g
Cholesterol 87 mg
Sodium 310 mg
Carbohydrates 33 g
Dietary Fiber 1 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)