Get ready to embark on a culinary journey that will transport your taste buds to a tropical paradise! This Pineapple Inside Out Cake is not just another dessert - it's a magical creation that transforms the classic cake into an explosion of sweet, tangy goodness. Imagine a moist, tender cake infused with juicy pineapple chunks, promising to make your dessert dreams come true with every single bite. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new favorite showstopper that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup crushed pineapple, drained
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or non-stick cooking spray.
- Drain the crushed pineapple completely, pressing out excess liquid using a fine-mesh strainer or cheesecloth. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. Beat for approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the drained crushed pineapple, distributing evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream before serving.
Tips
- Moisture is Key: Make sure to thoroughly drain the crushed pineapple to prevent a soggy cake. Use a fine-mesh strainer or cheesecloth and press out excess liquid.
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfect!
- Cooling is Crucial: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottom.
- Serving Suggestions: Enhance the cake with a light dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
