Get ready to revolutionize your dessert game with a jaw-dropping cake that combines the unexpected magic of sweet potatoes and tropical pineapple! This isn't just another ordinary cake - it's a culinary adventure that transforms humble ingredients into a show-stopping dessert that will have your friends and family begging for seconds. Imagine a golden, moist cake with a stunning caramelized pineapple topping that looks as incredible as it tastes, bringing together the rich sweetness of sweet potatoes and the tangy brightness of pineapple in one incredible creation.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 can pineapple slices
- 1 cup mashed sweet potatoes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or non-stick cooking spray.
- In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add brown sugar and stir continuously until the mixture becomes smooth and bubbling, about 3-4 minutes.
- Pour the caramel-like brown sugar mixture evenly into the prepared cake pan, spreading it to cover the bottom completely.
- Arrange pineapple slices in a single layer on top of the brown sugar mixture, creating an attractive pattern. You can place maraschino cherries in the centers of the pineapple rings if desired.
- In a large mixing bowl, combine mashed sweet potatoes, eggs, and vanilla extract. Mix until smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the sweet potato mixture, stirring until just combined. Be careful not to overmix the batter.
- Carefully pour the cake batter over the pineapple slices, ensuring an even distribution and gentle spreading.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly.
- Place a large serving plate over the cake pan and carefully invert the cake, allowing the pineapple topping to release. Let it sit for a minute before slowly lifting the pan.
- Allow the cake to cool completely before serving. The pineapple and caramel topping will have created a delicious glaze over the sweet potato cake.
- Serve at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Tips
- Room Temperature Ingredients: Ensure eggs and sweet potatoes are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake tender and light.
- Caramel Technique: Watch your brown sugar and butter mixture carefully - you want a smooth caramel, not a burnt mess.
- Pineapple Placement: Arrange pineapple slices carefully for a professional-looking presentation. Consider adding maraschino cherries for extra visual appeal.
- Cooling is Crucial: Let the cake rest in the pan for 10 minutes before inverting to ensure the caramel sets and the cake releases cleanly.
- Serving Suggestion: A scoop of vanilla ice cream or dollop of whipped cream can elevate this cake from delicious to absolutely divine!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
