Pineapple Chiffon Cake Recipe
Pineapple Chiffon Cake Recipe photo by Taste of Home
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Pineapple Chiffon Cake Recipe

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I WAS LOOKING for an unusual recipe to enter in competition at the local county fair. It seemed that unusual cakes and pies won, so I looked through my Mother’s old recipes and found this. I love pineapple, so thought I would give this a try. It was a big hit with my husband and brought me a blue ribbon at the fair!
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 8 egg whites
  • 2-1/4 cups cake flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 egg yolks
  • 2/3 cup unsweetened pineapple juice
  • 1/2 cup canola oil
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon cream of tartar
  • GLAZE:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 2 to 3 tablespoons unsweetened pineapple juice

Nutritional Facts

1 slice: 408 calories, 13g fat (3g saturated fat), 90mg cholesterol, 253mg sodium, 68g carbohydrate (46g sugars, 1g fiber), 6g protein.


  1. Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended.
  2. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
  3. Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides. Yield: 12 servings.
Originally published as Pineapple Chiffon Cake in Reminisce April/May 2008, p 49

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