Gouda Pineapple Cake

Cheese and fruit go so nicely together.  There are endless possibilities of combinations that are superb and that will thrill your guests at the holiday table.  This cake was a particular favorite with some of our employees.  It is dense and super moist!

The employees tend to benefit from my love of baking.  My kids are grown so if we were to eat all of the things I bake, we would be in serious trouble.  I like that I can take things to the employee lunch room, drop them on the table and walk away.  Temptation removed.


Gouda Pineapple Cake

  • 1 can (8 ounces) pineapple slices
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup (4 ounces) Gouda, finely shredded
  • Heavy cream, whipped (optional)

Heat oven to 375°F. Line the bottom of a round cake pan with parchment.  I used a 10 inch pan.  You can use an 8 inch pan for a taller cake.

Drain the pineapple slices, reserving 1/2 cup juice. (Add water to make 1/2 cup if necessary.) Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Spread mixture in prepared cake pan. Arrange pineapple slices over mixture. Set aside.

Cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder and salt in a mixing bowl.  Add flour mixture to the creamed mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese. Spread batter over pineapple slices in cake pan. Bake for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if desired.

adapted from Wisconsin Cheese


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