Best 3 Caramel Pineapple Cake Recipes
Indulge in the tropical delight of Caramel Pineapple Cake, a harmonious blend of sweet and tangy flavors. This culinary masterpiece features a moist and fluffy cake base studded with juicy pineapple chunks, all enveloped in a luscious caramel sauce. The contrasting textures and flavors create a symphony of sensations in every bite. But that's not all; this article tantalizes your taste buds with two additional pineapple cake variations. Embark on a culinary journey with our Triple Pineapple Cake, a three-layered extravaganza boasting a pineapple sponge cake, pineapple filling, and pineapple frosting. For a unique twist, try our Pineapple Upside-Down Cake, where caramelized pineapple slices grace the top, turning every slice into a work of art. Get ready to embark on a pineapple cake extravaganza that will leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
CARAMEL PINEAPPLE CAKE
When guests serve this cake, no one ever guesses it's low-fat. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.
Nutrition Facts :
CARAMEL PINEAPPLE UPSIDE DOWN CAKE
Moist butter cake, with a melt in your mouth caramel topping and caramelized pineapples and cherries. One of my favorite cakes of all times!
Provided by TwinGodesses
Categories Dessert
Time 55m
Yield 1 1/4 sheet cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
- In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
- In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
- Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
- Pour cake batter over caramel and fruit.
- Bake for about 45 minuets or until inserted toothpick comes out clean.
- Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
- Place cake onto desired dish and serve. Refrigerate leftovers.
PINEAPPLE UPSIDE DOWN CAKE WITH PINK PEPPERCORN CARAMEL
Provided by Alex Guarnaschelli
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Heat a 9-inch skillet over medium heat and melt 2 tablespoons butter. Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit. Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
- Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth. Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff.) Pour the batter over the pineapple.
- Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes. Cool for about 10 minutes before carefully unmolding onto a serving platter. (See Cook's Note.)
- For the caramel: Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan. Stir in the pink peppercorns and bring to a gentle simmer. Cook until the sugar is dissolved, then cook, 10 minutes. Set aside to cool slightly. When the cake is unmolded, pour the caramel over the cake.
Tips:
- For a richer caramel flavor, use dark brown sugar instead of light brown sugar.
- To make sure the caramel doesn't burn, stir it constantly and watch it closely.
- If you don't have a pineapple ring, you can use diced pineapple instead.
- Be careful not to overmix the batter, as this will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
Conclusion:
This caramel pineapple cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist cake, sweet caramel, and tangy pineapple are a winning combination that will please everyone. So next time you're looking for a special treat, give this cake a try!
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