Caramelized pineapple cake, oh, how I adore you! This isn’t just a dessert; it’s a warm hug, a sweet memory of my grandmother’s kitchen, filled with the aroma of baking fruit and the promise of a delightful treat. This recipe for caramelized pineapple cake is a timeless classic, offering a perfect blend of tangy pineapple, moist cake, and a rich, buttery caramel that’s absolutely irresistible. Get ready to bake up a slice of sunshine!
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Why You Will Love This caramelized pineapple cake Recipe
This isn’t your average cake, friends. This caramelized pineapple cake recipe is special for so many reasons. First, it’s incredibly comforting. The warm, caramelized pineapple melts in your mouth, creating a symphony of flavors that’s both familiar and exciting. Plus, while it looks impressive, it’s surprisingly easy to make.
It’s the perfect dessert for any occasion, from a cozy family dinner to a potluck with friends. The sweet and tangy pineapple, combined with the buttery caramel, will have everyone asking for seconds. I always remember the first time I tried this cake. It was at a summer barbecue, and one bite transported me back to my childhood.
Beyond the taste, it’s also the visual appeal. The vibrant pineapple rings nestled in the golden caramel create a stunning presentation that’s sure to impress. It brings a smile to everyone’s face, and honestly, what’s better than that? This is the perfect dish to follow-up after a meal of hearty comfort food. And if you enjoyed this, you might like to try our Layered Vanilla Chocolate Strawberry Cake!
Ingredients Needed for This caramelized pineapple cake Recipe
For the Caramel Layer:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices, drained, juice reserved
For the Cake:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup reserved pineapple juice (from the can)
How to Make This caramelized pineapple cake Recipe
- 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2. In a saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Pour the mixture into the prepared cake pan, spreading it evenly across the bottom.
- 3. Arrange the pineapple slices on top of the caramel, fitting them closely together. Place a maraschino cherry in the center of each pineapple ring (optional).
- 4. In a medium bowl, whisk together the flour, baking powder, and salt.
- 5. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- 6. Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- 7. Pour the batter over the pineapple in the cake pan, spreading it evenly.
- 8. Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful; the caramel will be hot!
- 10. Serve warm or at room temperature and enjoy this wonderful pineapple upside down dessert.
How to Serve This caramelized pineapple cake Recipe
This caramelized pineapple cake is delicious on its own, but you can elevate it with a few simple additions. A scoop of vanilla ice cream or a dollop of whipped cream adds a cool, creamy contrast to the warm, tangy cake. Consider sprinkling a little toasted coconut on top for added texture and flavor.
For an extra touch of elegance, dust the plate with powdered sugar before placing the cake. It’s a beautiful and effortless way to enhance the presentation. If you appreciate the beauty of this cake, you also might like to check out our Chocolate Cherry Layer Cake 2!
How to Store This caramelized pineapple cake Recipe
To store this caramelized pineapple cake, let it cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can store it at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
To reheat, you can warm individual slices in the microwave for 15 20 seconds.
Tips to Make This caramelized pineapple cake Recipe
- Don’t skip the caramel layer! It’s what makes this cake so special. Make sure the brown sugar is packed for the best caramel consistency.
- If you don’t have light brown sugar, you can use dark brown sugar for a richer flavor.
- If you’re short on time, you can use a storebought cake mix. Just follow the package directions and pour the batter over the pineapple and caramel.
- For a richer flavor, try adding spices like cinnamon or nutmeg to the cake batter and maybe even include some pecans or walnuts into the batter, as well.
- Consider adding a splash of rum or bourbon to the caramel sauce for an elevated flavor.
Helpful Notes for This caramelized pineapple cake Recipe
The key to a perfect caramelized pineapple cake lies in the balance of flavors. The pineapple provides a tangy sweetness, while the caramel adds a rich, buttery depth. Using good quality ingredients, especially butter and brown sugar, will make a significant difference in the final result.
The pineapple juice adds key moisture to the cake making it a light and airy delicious dish. Remember to reserve the juice when you drain your pineapple slices. Also, ensure your butter is at room temperature for easy mixing, allowing it to cream together for a better cake texture.
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Variation of This caramelized pineapple cake Recipe
For a tropical twist, try adding shredded coconut to the cake batter. You can also replace some of the pineapple juice with coconut milk for an even richer flavor.
Another variation is to use different fruits in place of pineapple. Sliced peaches, apples, or even berries would work well.
For a spicier version, add a pinch of cayenne pepper to the caramel. It will add a subtle kick that complements the sweetness of the pineapple. Now, if you want to try another type of cake, you may enjoy this recipe for Green Velvet Cake!
How do you prevent the pineapple from making the cake soggy?
Make sure to drain the pineapple slices well before arranging them in the pan. You can also pat them dry with a paper towel to remove excess moisture, which helps prevent a soggy cake bottom.
What’s the best way to caramelize the pineapple?
Melt butter and brown sugar in the pan over medium heat until it forms a smooth caramel. Arrange the pineapple slices evenly in the caramel before pouring the cake batter over them.
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple! Just make sure it’s ripe and juicy. Peel, core, and slice the pineapple, then proceed with caramelizing it as you would with canned pineapple.
How do I store caramelized pineapple cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Ensure the cake is properly sealed to prevent it from drying out.
Conclusion
This caramelized pineapple cake recipe is a delightful twist on a classic, perfect for bringing warmth and sweetness to any occasion. Its tangy pineapple, moist cake, and rich caramel create a symphony of flavors that will leave everyone wanting more. I hope you decide to give it a try and create lasting memories in your kitchen, just like my grandmother did. Share your thoughts and photos once you’ve tried this wonderful caramelized pineapple cake!
Caramelized Pineapple Cake: The BEST Easy Recipe EVER
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This caramelized pineapple cake recipe is a timeless classic, offering a perfect blend of tangy pineapple, moist cake, and a rich, buttery caramel that’s absolutely irresistible.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices, drained, juice reserved
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup reserved pineapple juice (from the can)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Pour the mixture into the prepared cake pan, spreading it evenly across the bottom.
- Arrange the pineapple slices on top of the caramel, fitting them closely together. Place a maraschino cherry in the center of each pineapple ring (optional).
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Pour the batter over the pineapple in the cake pan, spreading it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful; the caramel will be hot!
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: caramelized pineapple, pineapple upside down dessert, cake