Just when you thought caramel cake couldn’t get any better, here comes pineapple to shake things up. This recipe combines the rich, buttery goodness of caramel with the bright, tangy sweetness of pineapple for a dessert that’s downright irresistible. Perfect for summer picnics or cozy winter gatherings, this cake is a year-round crowd-pleaser.
Why This Recipe Works
- The combination of pineapple and caramel creates a perfect balance of sweet and tangy flavors.
- Using crushed pineapple ensures every bite is moist and packed with fruity goodness.
- The caramel glaze adds a luxurious finish that makes this cake stand out.
- Simple ingredients come together to create a complex flavor profile that’s sure to impress.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. Tip: Ensure your butter is at room temperature for the best creaming results.
Mix Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract. Stir in the crushed pineapple until well combined. The mixture may look curdled at this point, but don’t worry—it will come together once the dry ingredients are added.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to a tough cake, so stop as soon as the flour disappears.
Bake to Perfection
Pour the batter into the prepared cake pan and smooth the top with a rubber spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking to ensure even cooking.
Glaze and Serve
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. While still warm, drizzle the caramel sauce over the top of the cake. Serve warm or at room temperature. Tip: For an extra caramel kick, poke small holes in the top of the cake before adding the glaze to allow it to seep into the cake.
Tips and Tricks
For those looking to elevate their pineapple caramel cake, consider toasting shredded coconut and sprinkling it on top of the caramel glaze for added texture and flavor. Another pro tip is to use homemade caramel sauce instead of store-bought for a deeper, more nuanced flavor. If you’re short on time, a boxed yellow cake mix can serve as a base, but be sure to add the crushed pineapple and reduce the amount of water called for on the box to account for the pineapple’s moisture. Lastly, for a boozy twist, a tablespoon of rum or coconut rum mixed into the caramel glaze can add an adult-friendly kick to this tropical treat.
Recipe Variations
- Swap out the caramel glaze for a cream cheese frosting for a tangier contrast to the sweet pineapple.
- Add 1/2 cup of chopped pecans or walnuts to the batter for a nutty crunch.
- Layer the cake with pineapple preserves and whipped cream for a decadent pineapple caramel layer cake.
- Use fresh pineapple instead of canned for a brighter, more intense pineapple flavor.
- Turn the recipe into cupcakes for easy, individual servings perfect for parties.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can be used in place of canned, but be sure to crush it finely and drain any excess juice to prevent the batter from becoming too wet. Fresh pineapple will give your cake a brighter, more vibrant flavor, but canned works just as well and is more convenient.
How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The caramel glaze may become firmer when chilled, so let the cake come to room temperature before serving for the best texture.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Just be sure to check that the blend contains xanthan gum or add 1/2 teaspoon to the dry ingredients to help bind the cake together.
Summary
This pineapple caramel cake is a delightful twist on a classic, combining the rich sweetness of caramel with the bright tang of pineapple for a dessert that’s sure to impress. Easy to make and even easier to love, it’s the perfect treat for any occasion.
