Pineapple Caramel Cake Recipe is a moist, sweet dessert featuring a buttery cake topped with caramelised pineapple slices and cherries, combining tropical fruit and rich caramel flavours.
I decided to make this recipe because I wanted to recreate a dessert I loved from my past experiences. I have made Pineapple Caramel Cake several times before, so I knew the steps and flavours well.
Watching a similar cake being made recently inspired me to try it again. I will now show step by step how to make this Pineapple Caramel Cake Recipe.
Why You Will Choose Pineapple Caramel Cake Recipe?
You will choose Pineapple Caramel Cake Recipe for its irresistible blend of caramel sweetness and juicy pineapple flavor.
The Pineapple Caramel Cake Recipe delivers a tender, moist texture that melts in the mouth while the caramel topping adds richness.
This Pineapple Caramel Cake Recipe brings joy from both its taste and its beautiful presentation. It evokes fond memories and creates a special dessert experience.
Every bite offers a balance of flavours that makes it a standout choice for anyone seeking a delightful homemade treat.
How To Prepare Pineapple Caramel Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: Tropical
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pan
- Saucepan
- Spatula
- Measuring cups and spoons
Ingredients
For The Cake Batter:
- 1½ cups (180 g) all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup plain yogurt or buttermilk
- ¼ cup pineapple juice
- 1 (8 oz / 227 g) can crushed pineapple, undrained
- ½ tsp ground ginger
For The Caramel Pineapple Layer:
- ½ cup brown sugar
- 3 tbsp water
- 3 tbsp unsalted butter
- 1 cup pineapple slices, fresh or drained canned rings
- Maraschino cherries, for garnish
How To Make Pineapple Caramel Cake Recipe?
1. Prepare The Caramel Layer
Melt the brown sugar, water, and butter together in a small saucepan over medium heat until everything is smooth. Pour this caramel into a greased 9-inch cake pan. Arrange the pineapple slices on top of the caramel, placing a cherry in the center of each ring. Set the pan aside while you make the batter.
2. Mix The Cake Batter
In one bowl, combine the flour, baking powder, baking soda, salt, and a little ground ginger. In a separate bowl, beat the softened butter and sugar until light and creamy. Add the eggs one by one, then stir in the vanilla. Mix in the yogurt (or buttermilk), pineapple juice, and the crushed pineapple. Fold the dry ingredients into the wet mixture gently just until everything is blended.
3. Bake The Cake
Spread the batter over the pineapple and caramel layer. Bake at 350°F (175°C) for about 40–45 minutes, or until a toothpick inserted in the center comes out clean.
4. Flip And Serve
Let the cake sit in the pan for 10 minutes. Slide a knife around the edges, set a plate over the top, and carefully flip it. The caramel will flow over the fruit as it settles. Serve warm or at room temperature.
Estimated Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 3 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Sugar | 32 g |
| Fiber | 1 g |
Pineapple Caramel Cake Recipe
The Pineapple Caramel Cake Recipe is a moist and flavourful dessert featuring a tender cake infused with crushed pineapple, pineapple juice, and a hint of ginger.
Pineapple Caramel Cake Recipe standout feature is the rich caramelised pineapple layer at the bottom, which becomes a glossy, sticky topping when the cake is inverted.
This combination of buttery caramel, tangy pineapple, and soft spiced cake creates a perfect balance of sweetness and tropical flavor.
Pineapple Caramel Cake Recipe visually appealing and irresistibly delicious, making it ideal for celebrations or a special treat.
Incredible Essential Health Benefits
➤ Pineapple provides a good source of vitamin C, supporting immune system function.
➤ The fruit contains bromelain, an enzyme that aids digestion and reduces inflammation.
➤ Eggs in the cake offer high quality protein, which helps maintain muscle health.
➤ Yogurt or buttermilk adds probiotics that promote a healthy gut.
➤ Small portions of the cake can satisfy sweet cravings, helping manage sugar intake without overindulgence.
Helpful Tips
➣ Ensure butter and eggs are at room temperature to achieve a smooth, fluffy cake batter.
➣ Drain canned pineapple slightly to prevent excess liquid from making the cake too soggy.
➣ Grease the cake pan thoroughly and line it with parchment paper to help release the cake cleanly.
➣ Stir the caramel gently and evenly pour it into the pan to avoid burning or crystallisation.
➣ Let the cake cool slightly before inverting to preserve the integrity of the caramel topping.
Serving Suggestions
Serve Pineapple Caramel Cake Recipe on a bright dessert plate to highlight the caramel and pineapple layer. Add a small scoop of vanilla ice cream or a spoonful of whipped cream for extra richness.
Fresh pineapple pieces or maraschino cherries on top bring colour and flavor. A light sprinkle of powdered sugar enhances the look.
Slicing the Pineapple Caramel Cake Recipe slightly warm keeps the caramel soft and luscious, offering a delightful and indulgent dessert experience for everyone.
How Do You Preserve Pineapple Caramel Cake Recipe?
To preserve Pineapple Caramel Cake Recipe, allow it to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist and flavourful.
Refrigeration helps extend freshness for several days. For longer storage, the Pineapple Caramel Cake Recipe can be frozen for up to a month, wrapped securely to prevent freezer burn.
Thaw it gently at room temperature before serving to enjoy its soft, caramelised texture and sweet pineapple flavor.
Frequently Asked Questions
Can I Use Fresh Pineapple Instead Of Canned?
Yes, fresh pineapple works well. Slice or crush it as needed, and reduce added juice slightly to maintain cake consistency.
How Do I Prevent The Caramel From Burning?
Cook the sugar, butter, and water on medium heat, stirring constantly until smooth. Remove from heat as soon as it melts completely.
Can I Make This Cake Ahead Of Time?
Yes, it can be made a day in advance. Store covered at room temperature or in the refrigerator to keep it moist.
What Pan Size Works Best?
A 9-inch round cake pan is ideal to achieve the right thickness and even baking.
Can I Substitute Yogurt With Buttermilk?
Yes, buttermilk gives a slightly tangy flavor and keeps the cake moist, similar to yogurt.
How Do I Serve It For The Best Presentation?
Invert the cake carefully after cooling slightly so the caramel and pineapple layer is on top. Add cherries or powdered sugar for a finishing touch.
Conclusion
I had an easy and enjoyable time making this Pineapple Caramel Cake Recipe, and the delicious result was a real success!
The combination of sweet caramel, juicy pineapple, and moist cake makes it a treat everyone will love. I hope this recipe inspires you to try it yourself.
Soon, you’ll be baking it too then share how wonderfully delicious it turns out after you make Pineapple Caramel Cake Recipe!
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Pineapple Caramel Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pan
- Saucepan
- Spatula
- Measuring cups and spoons
Ingredients
For The Cake Batter:
- 1½ cups 180 g all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- ½ cup plain yogurt or buttermilk
- ¼ cup pineapple juice
- 1 8 oz / 227 g can crushed pineapple, undrained
- ½ tsp ground ginger
For The Caramel Pineapple Layer:
- ½ cup brown sugar
- 3 tbsp water
- 3 tbsp unsalted butter
- 1 cup pineapple slices fresh or drained canned rings
- Maraschino cherries for garnish
Instructions
Prepare The Caramel Layer
- Melt the brown sugar, water, and butter together in a small saucepan over medium heat until everything is smooth. Pour this caramel into a greased 9-inch cake pan. Arrange the pineapple slices on top of the caramel, placing a cherry in the center of each ring. Set the pan aside while you make the batter.
Mix The Cake Batter
- In one bowl, combine the flour, baking powder, baking soda, salt, and a little ground ginger. In a separate bowl, beat the softened butter and sugar until light and creamy. Add the eggs one by one, then stir in the vanilla. Mix in the yogurt (or buttermilk), pineapple juice, and the crushed pineapple. Fold the dry ingredients into the wet mixture gently just until everything is blended.
Bake The Cake
- Spread the batter over the pineapple and caramel layer. Bake at 350°F (175°C) for about 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Flip And Serve
- Let the cake sit in the pan for 10 minutes. Slide a knife around the edges, set a plate over the top, and carefully flip it. The caramel will flow over the fruit as it settles. Serve warm or at room temperature.
Notes
Nutrition Facts
Calories: 320 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 8 g | Sugar: 32 g | Fiber: 1 gHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!