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Golden Pineapple Raspberry Butter Cake

There is something wonderfully comforting about a homemade butter cake fresh from the oven, especially when it is filled with juicy pineapple and bright, tart raspberries. This golden cake has a tender, buttery crumb with crisp, lightly caramelized edges, while the fruit softens as it bakes and releases little pockets of sweet-tart flavor across the top.

The pineapple brings a sunny sweetness and a touch of tropical flavor, while the raspberries add just enough acidity to keep the cake from becoming overly sweet. As the fruit bubbles into the golden surface, it creates a beautiful contrast of textures—soft fruit, tender cake, and slightly crisp edges.

This is an easy cake to make without complicated decorating or special equipment. It is delicious served warm on its own, but a spoonful of whipped cream or a scoop of vanilla ice cream makes it an especially cozy dessert.

Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup whole milk
1 cup pineapple chunks, well drained
1 cup fresh raspberries
1 tablespoon all-purpose flour, for tossing the fruit

Optional Finish

1 tablespoon coarse sugar
Powdered sugar, for dusting
Vanilla ice cream or lightly whipped cream, for serving

Preparing the Fruit

The most important step before making the batter is preparing the fruit properly. Pineapple contains a considerable amount of juice, and excess liquid can make the cake batter soggy.

If using canned pineapple, drain it thoroughly and gently pat the pieces dry with paper towels. Cut larger chunks into smaller bite-sized pieces.

If using fresh pineapple, remove the tough core and cut the flesh into small chunks.

Raspberries should be handled gently because they can break apart easily. Pick out any damaged berries and make sure the fruit is dry before adding it to the batter.

Place the pineapple and raspberries in a bowl and sprinkle them with 1 tablespoon of flour. Toss very gently until the fruit is lightly coated. This small step helps prevent the fruit from sinking completely into the batter while it bakes.

Step-by-Step Method

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan or an 8-inch square baking pan with butter. Line the bottom with parchment paper if desired, leaving a little overhang to make the finished cake easier to remove.

Set the prepared pan aside.