What type of pineapple is best for cakes?

[Sneaky2021]

I’m baking a pineapple cake and wondering which type of pineapple works best. Should I use fresh, canned, or something else for the best flavor and texture? I’d love your advice on what makes the yummiest cake. Thanks for your fruity tips!

 

[chimam]

I’d go for canned pineapple, especially if you want that classic, sweet pineapple flavor in your cake. It’s super convenient, and the texture tends to be just right for baking—soft but not mushy.

 

[RavEnzo]

I prefer using fresh pineapple for my cakes to get that vibrant, sweet-tart flavor. It also has firm, juicy texture that works well in cakes. I specifically use gold pineapple.

 

[Kitty]

For cakes, fresh pineapple or well-drained canned pineapple tidbits are best, as they provide a good balance of moisture and sweetness without making the cake too soggy.