Transfer to a greased 9-in. Thanks! Made it for a birthday, ended up throwing it in the trash. Preheat over to 350 degrees. Serve plain or with freshly whipped cream. So, what are you waiting for? This pineapple cake recipe is fast, easy and has a perfect level of sweetness. Sign up for my FREE 6-day email course: Culinary School Tricks for Home Cooks! But of course, if you don’t have fresh pineapple, you can absolutely use canned pineapple. Of course Cool Whip is good for this too. like the other comments above, i find the cake quite dense and almost like a pound cake,but still tastes really good. For all general questions, please leave a comment here :). 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. Is this recipe too moist to frost with buttercream? Melt butter in a 9×13 inch non-stick baking pan, then sprinkle with brown sugar and add a layer of pineapple After melting the butter add the pineapple (fresh, frozen or canned) to the butter and cook over medium heat for 7-10 minutes. Set pineapple aside. Just awful. Beat the butter and sugar together. **If you use canned pineapple don’t add the juice from the can, only the pineapple. For immediate help troubleshooting a recipe, please email me using the form on my contact page. Turn off the mixer and scrape down the sides of the bowl with a spatula. Some people already find this cake to be a bit dense, and wheat flour would definitely yield a *more* dense cake. Copyright © Cookpad Inc. All Rights Reserved. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside. Mix on low speed for at least 30 seconds to … Mix well then transfer to the prepared cake tin and gently press in three pineapple slices to the top of the cake. Allow the eggs to incorporate completely and then scrape down the bowl again. Your email address will not be published. You’re looking at it. Add in the butter, sugar, lemon rind and Vanilla Essence. Can I use cake wheat flour instead of all purpose flour?? Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Nice recipe. As an Amazon Associate, I earn a small percentage from qualifying purchases. I’m not sure, I’ve never tried that. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked as a line cook, pastry chef, and cooking instructor. Preheat oven to 350F (175C). Topped with fresh strawberries it makes a beautiful dessert. Fold in the cooked pineapple butter mix into the batter. Serve with a … I tried your pineapple cake recipe today. This crushed pineapple cake is loaded with flavorful pineapple and topped with a decadent cream cheese frosting. How to Make Pineapple Cake. Combine oil, eggs, sugar, pineapple in large bowl. Line bottom of 9-inch round cake pan with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, kosher salt and lemon zest (make sure the zest doesn't clump together). Thank you for sharing. They’re wonderful with everything from advanced frostings such as Italian Meringue Buttercream to more basic options like this Sour Cream Chocolate Frosting. Especially if I’m preparing several recipes at once. Gradually beat in the eggs until thick and creamy and add the chopped pineapple. I made this cake last weekend and its easy to make, so spongy and delicious! Beat for about 5 minutes. How many kgs do this cake yield please. I think it tastes good. This pineapple cake needs no frosting, though it’s amazing with freshly whipped cream. Required fields are marked *. While I love layer cakes, sometimes simple is best. Notify me via e-mail if anyone answers my comment. You are going to love this easy pineapple cake recipe! 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). Combine the sugar and the butter in a saucepan (or cast iron skillet - see note), over medium heat. round baking pan. The cake doesn’t taste like pineapple… Carrot and Pineapple Cake Recipe | Ina Garten | Food Network 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. turned out to be very delicious. It is. Drain pineapple, reserving juice. Serve with a topping of whipped cream and crushed pineapple. Grease a 20cm round cake tin and line with baking parchment. Turn off the mixer and scrape down the bowl with a spatula, giving the batter one final stir. I served it with whipped cream. You can also crush fresh pineapple to use in the cake batter. SUBSCRIBE & RECEIVE A FREE EBOOK WITH MY 25 FAVORITE RECIPES! Break the eggs into a large bowl and beat until light and fluffy. I got pineapple essence..do i still add the vanilla? Now, I actually love preparing layer cakes with buttercream (especially my chocolate espresso layer cake). Sign up for my FREE email course: Culinary School Tricks for Home Cooks! Add the crushed pineapple along with the vanilla and mix very briefly on medium low to combine. Your email address will not be published. It was overall good but it had a little weird tast. optional: fresh whipped cream for serving. I am an experienced baker, too. But overtime with patience and practice I grew more comfortable with the process. Sieve crushed pineapple from juice and … Stir into dry ingredients just until moistened. This cake did not turn out well for me. Disclaimer: This post may contain affiliate links. Pour the batter into the prepared cake pan and use a spatula to level off the top. Pour into prepared cake tin and bake for 25-30mins. I made this for my husband’s birthday and it was a huge hit! Pour into prepared cake tin and bake for 25-30mins. 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. Pre-heat the oven to 160°C/325°F. If you want to shoot me an email at recipehelp@savorysimple.net, maybe we can figure out what went wrong. This pineapple cake is calling your name. I’m sure there’s a way to recreate the canned contents using a specific ratio of crushed real pineapple to pineapple … Don’t let the cracks on top fool you; the cake is incredibly moist. 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. For this cake, I swapped out the applesauce for a can of crushed pineapple and it worked perfectly. It has an entire 20 ounce can of crushed pineapple mixed into the batter, including the juice. Let it cook for about 10 -15 mins. Combine dry ingredients, stir in the eggs, and pineapple. They used to scare me to death because I was always worried about messing up. Plus, it’s super easy to make with just a few simple ingredients. In a non stick fry pan, melt 2 tablespoons of butter on low flame. Crushed pineapple, as opposed to pineapple chunks, acts like a wet ingredient keeping this cake extra moist and tender. The first step in making this cake is to melt the butter for the cake, reserving 6 tablespoons for the cake batter. Hello. I made this at my work, I followed the recipe directions accordingly and it came out nice. But trust me, the cake holds together. Here are two of the cakes with cream cheese frosting added. It’s soft, moist, eggy and delicate. Can you use it the same way as upside down pineapple cake or is the batter too moist? Spray parchment with cooking spray. Melt the butter. So, I am happy with the result. I love it so much that it ultimately wound up in the dessert chapter of my cookbook, The Gourmet Kitchen. Prepare a 9inch pan and keep aside. I’ll make it again. Preheat the oven to 350 degrees. Arrange the pineapple … Add the diced pineapple. Brush a little bit of the butter on the inside of a 9 inch round cake pan, or a cast iron skillet. I recommend this recipe. 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. Mix in remaining ingredients, then apples. Whisk in baking powder, baking soda and salt until completely combined. Allow … Roasted Grape Tomatoes with Oregano and Thyme ». Immediately invert ... serve. And its also moist in the inside. The flour mixture will bring it back together.). I followed the recipe. It was not undercooked. Subbed lemon juice for zest; will stack them and frost with cream cheese frosting. Place this mixture in the bottom of the cake pan. Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. As an Amazon Associate, I earn a small percentage from qualifying purchases. I’ll try to respond to urgent questions as quickly as possible! With the mixer on low, add the flour mixture in 3 batches and mix until just combined. We loved this moist pineapple cake. Pre heat oven to 350F. Please read my full post for additional recipe notes, tips, and serving suggestions! Sometimes I just want to eat some cake, you know? It’s eggy like a pound cake, but with a softer texture similar to yellow cake. Posts may contain affiliate links. Combine almond milk and cider vinegar, set aside for 5 minutes. "There is no love sincerer than the love for GOOD FOOD". Want to take your cooking skills to the next level? It’s like summertime on a plate! Tried this for my dads birthday. Hi Kellee, I’m so sorry that the cake didn’t turn out! Crushed pineapple: I usually stick with unsweetened applesauce in my carrot cake to add moisture and not make it greasy with too much oil. The cake is a fluffy white vanilla cake and it’s made with fresh pineapple, brown sugar and butter for the carmelization. Allow to cool for at least 15 minutes before removing the cake from the pan. Read More…. The texture is also good. Put the first 5 ingredients into the bowl of your mixer. 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 - … And yes, I know that sounds like a lot. In a large bowl, combine the flour, sugar, baking powder, salt and mace. This cake will not work if you substitute fresh pineapple. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the Arrange pineapple and nuts over sugar in ... pick inserted in cake comes out clean. I had a pineapple I bought at the grocery (ALDI) and have wanted to make this vintage recipe to put on the blog. Rich flavorful buttery cake with all the goodness of fresh pineapple. It was dense and rated like flour. Sprinkle parchment with 3 tablespoons brown sugar and arrange pineapple slices on top. I would skip the wheat flour and stick with AP. Spoon cake batter on top of the pineapple and spread into an even layer. Place … Set aside. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked as a line cook, pastry chef, and cooking instructor. I know many of you would prefer to use fresh fruit, but a 20 ounce can does not equal 20 ounces of straight crushed pineapple. (This is a lot of eggs so don't worry if the mixture starts to break. How to Make Pineapple Cake This recipe is so simple, it bakes in less than 30 minutes! ... blend well. Bake at 350°F in greased and floured 10-inch tube pan for 1 hour. This Pineapple Cake needs no frosting (though it's wonderful served with some freshly whipped cream on the side). Next time I want to try making a coconut milk frosting! One of my readers entered it into a baking contest, and it won second place. Bake until a toothpick comes out clean. Fold in the cooked pineapple butter mix into the batter. Thank you for this recipe. However, layer cakes can take a long time to put together. Keeping that in mind and if you want larger chunks of pineapple in your cake… Bake for 50-60 minutes, or until a toothpick comes out clean. 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! Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Want to take your cooking skills to the next level? When I first began making layer cake recipes, I was a nervous wreck. Turn the mixer back on low speed and slowly add the eggs, one at a time, scraping down the bowl after the second egg. Pineapple: I use canned crushed pineapple. Smells great! In a stand mixer fitted with the paddle attachment, cream the butter and sugar together for several minutes until light and fluffy (first on low speed and then gradually increasing the speed to medium high). I seldom make icing for any cake. In a small bowl sift flour, baking powder, cinnamon powder and salt. To be safe, I’d follow a recipe for upside down cake. Nut-Free. Save my name, email, and website in this browser for the next time I comment. Place the cake pan on a baking sheet. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. How to Make Pineapple Cake. Cut the pineapple quarters into 1/3" thick slices. Preheat the oven to 170 C / Gas 3. (The texture of the crushed pineapple and juice WILL make the batter look broken.) I have a request for a pineapple cake but decorated with buttercream. Such a unique texture and wonderful flavor. I am thinking whether to add whip cream on top or not. Bake, rotating halfway through, until a toothpick inserted comes out clean, about 25 minutes. Makes 8 servings. The pineapple questions, please leave a comment here: ) 9-inch baking with... For all general questions, please leave a comment here: ) a by. 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A saucepan ( or cast iron skillet would definitely yield a * more dense.