Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Mix well then transfer to the prepared cake tin and gently press in three pineapple slices to the top of the cake. Immediately invert ... serve. Pour the batter into the prepared cake pan and use a spatula to level off the top. The cake doesnât taste like pineappleâ¦ Copyright © Cookpad Inc. All Rights Reserved. Your email address will not be published. Gradually beat in the eggs until thick and creamy and add the chopped pineapple. Pour into prepared cake tin and bake for 25-30mins. Sign up for my FREE email course: Culinary School Tricks for Home Cooks! It’s eggy like a pound cake, but with a softer texture similar to yellow cake. You’re looking at it. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside. You are going to love this easy pineapple cake recipe! Such a unique texture and wonderful flavor. Pineapple & cherry upside-down sandwich cake 11 ratings 3.3 out of 5 star rating This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - â¦ I recommend this recipe. You can also crush fresh pineapple to use in the cake batter. In a large bowl, combine the flour, sugar, baking powder, salt and mace. Sieve crushed pineapple from juice and â¦ Roasted Grape Tomatoes with Oregano and Thyme ». The cake was more like a pound cake texture but it did stay moist and held up nicely with the cream cheese topping I made. Makes 8 servings. Is this recipe too moist to frost with buttercream? Here are two of the cakes with cream cheese frosting added. For this cake, I swapped out the applesauce for a can of crushed pineapple and it worked perfectly. Pour into prepared cake tin and bake for 25-30mins. To be safe, I’d follow a recipe for upside down cake. Add the diced pineapple. Sometimes I just want to eat some cake, you know? Crushed pineapple, as opposed to pineapple chunks, acts like a wet ingredient keeping this cake extra moist and tender. I am thinking whether to add whip cream on top or not. Put the first 5 ingredients into the bowl of your mixer. Serve plain or with freshly whipped cream. Disclaimer: This post may contain affiliate links. Pre-heat the oven to 160°C/325°F. While I love layer cakes, sometimes simple is best. I had a pineapple I bought at the grocery (ALDI) and have wanted to make this vintage recipe to put on the blog. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Preheat the oven to 170 C / Gas 3. How to Make Pineapple Cake This recipe is so simple, it bakes in less than 30 minutes! Just awful. She's written a weekly column for The Washington Post Food section, and her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster. (The texture of the crushed pineapple and juice WILL make the batter look broken.) Prepare a 9inch pan and keep aside. I’ll make it again. I love it so much that it ultimately wound up in the dessert chapter of my cookbook, The Gourmet Kitchen. Stir into dry ingredients just until moistened. And yes, I know that sounds like a lot. It was not undercooked. I seldom make icing for any cake. A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off! In a medium bowl, whisk together the flour, cornstarch, baking powder, kosher salt and lemon zest (make sure the zest doesn't clump together). **If you use canned pineapple donât add the juice from the can, only the pineapple. Bake until a toothpick comes out clean. Add the flour, salt, baking powder and cinnamon powder mix couple of spoons at a times until all of it is incorporated to make a thick batter. This cake will not work if you substitute fresh pineapple. After melting the butter add the pineapple (fresh, frozen or canned) to the butter and cook over medium heat for 7-10 minutes. Nut-Free. Allow the eggs to incorporate completely and then scrape down the bowl again. like the other comments above, i find the cake quite dense and almost like a pound cake,but still tastes really good. I have a request for a pineapple cake but decorated with buttercream. Mix on low speed for at least 30 seconds to â¦ How many kgs do this cake yield please. The cake is a fluffy white vanilla cake and itâs made with fresh pineapple, brown sugar and butter for the carmelization. Hi Kellee, I’m so sorry that the cake didn’t turn out! Now, I actually love preparing layer cakes with buttercream (especially my chocolate espresso layer cake). But of course, if you donât have fresh pineapple, you can absolutely use canned pineapple. This cake did not turn out well for me. ... blend well. Jennifer graduated from the Culinary Arts program at LâAcademie de Cuisine, and has worked as a line cook, pastry chef, and cooking instructor. If you want to shoot me an email at email@example.com, maybe we can figure out what went wrong. It is. Pre heat oven to 350F. Set pineapple aside. Rich flavorful buttery cake with all the goodness of fresh pineapple. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the I think it tastes good. Next time I want to try making a coconut milk frosting! Itâs like summertime on a plate! Line bottom of 9-inch round cake pan with parchment paper. Pineapple: I use canned crushed pineapple. It was dense and rated like flour. Serve with a topping of whipped cream and crushed pineapple. But trust me, the cake holds together. Combine dry ingredients, stir in the eggs, and pineapple. I made this for my husband’s birthday and it was a huge hit! But overtime with patience and practice I grew more comfortable with the process. Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Especially if I’m preparing several recipes at once. Preheat the oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan and line it with parchment paper (note: the 8-inch pan cuts it a bit close with the batter when the cake rises in the oven but won't spill over). Hello. Break the eggs into a large bowl and beat until light and fluffy. They used to scare me to death because I was always worried about messing up. Plus, itâs super easy to make with just a few simple ingredients. This pineapple cake recipe is fast, easy and has a perfect level of sweetness. Want to take your cooking skills to the next level? How to Make Pineapple Cake. Spray parchment with cooking spray. The flour mixture will bring it back together.). It was overall good but it had a little weird tast. Iâm sure thereâs a way to recreate the canned contents using a specific ratio of crushed real pineapple to pineapple â¦ Allow â¦ Bake at 350°F in greased and floured 10-inch tube pan for 1 hour. So, I am happy with the result. Want to take your cooking skills to the next level? In a non stick fry pan, melt 2 tablespoons of butter on low flame. Set aside. SUBSCRIBE & RECEIVE A FREE EBOOK WITH MY 25 FAVORITE RECIPES! They’re wonderful with everything from advanced frostings such as Italian Meringue Buttercream to more basic options like this Sour Cream Chocolate Frosting. Place the cake pan on a baking sheet.