Pineapple Caramel Cake Recipe
Pineapple Caramel Cake Recipe is a moist, flavorful dessert featuring a soft cake layered over sweet caramel and juicy pineapple slices. The combination of tender cake, rich caramel, and fruit creates a delightful taste and texture. Easy to follow, this recipe produces an impressive, visually appealing cake that brings nostalgic flavours and indulgent sweetness to any dessert table.
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.