A tender, gentle sponge cake, topped with sticky caramelized pineapple rings and juicy maraschino cherries. I prefer to serve this up with a easy pineapple-caramel sauce made utilizing the juice from the tinned pineapple.
This candy and sticky sponge doesn’t final lengthy in my home! It’s really one in every of Chris’s favourites.
The juice from the pineapple layer completely seeps into the fluffy sponge and caramelizes on the backside, to create this completely candy and sticky layer. Plus once you drizzle the pineapple syrup over it, it simply melts into the cake and provides to that pretty tangy-sweet flavour.
📋 Substances
Pineapple – Use tinned pineapple for that additional pineapple juice which you’ll be able to flip into pretty Pineapple Caramel Sauce to serve with!
Cherries – We like utilizing Maraschino Cherries as they offer a extra vibrant pop of color in comparison with the Glacé Cherries.
The best way to make it:
***Full recipe with detailed steps within the recipe card on the finish of this put up***
- First, preheat your oven and we are able to get began on making that attractive fruit topping – which after all goes on the backside of the tin.
- Prep by patting the pineapple rings dry with some kitchen roll and mixing the butter and sugar collectively in a separate bowl. Then, unfold the butter combination over the underside and sides of the cake tin, and prepare the pineapple rings and cherries alongside the underside and sides of the dish, as you’ll be able to see within the image under. I exploit complete pineapple rings on the bottom, after which chop up the pineapple for the perimeters.
- Now, we get to mixing the cake batter. First, utilizing a stand mixer, you whip up the butter and sugar till creamy and add within the eggs one by one together with a splash of vanilla extract.
- Now, you flip off the stand combination and sift in the entire dry elements so the cake is beautiful and constant all through. Fold within the elements gently.
- Now spoon within the cake batter over the fruit slices and stage out the highest utilizing the again of the spoon.
- Now, place on the center shelf of the oven to prepare dinner evenly, for 45 minutes. As soon as cooked, cool on a cooling rack for five – 10 minutes.
- This final step is non-compulsory however I HIGHLY suggest whipping up some pineapple caramel to serve with. It’s fairly easy, you simply add the pineapple juice and sugar to a pan on a medium warmth till thickened, then stir within the butter till utterly melted. Lastly, flip off the warmth and stir within the cream till you get this pretty, clean caramel sauce.
- Serve with some ice cream and a drizzle of that pleasant caramel!
Professional Tip
Be sure that to put aside the additional juice left over from the tinned pineapple to make some divine pineapple caramel sauce to drizzle excessive!
This cake is SUPER candy however the lightness of the sponge and the tangy pineapple balances out this recipe completely!
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🍽️ Extra tinned-pineapple favourites
Tremendous gentle and fluffy! The right summertime deal with. 😋
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For the Pineapple Topping:
For the Pineapple Caramel Sauce:
For the Pineapple Topping:
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Take the pineapple rings out of the tins of juice, reserving the juice for later, and pat the pineapple rings dry with some paper towels.
12 pineapple rings from a tin
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Combine collectively the softened butter and sugar till completely mixed.
60 g (4 tbsp) unsalted butter, 60 g (4 1/2 tbsp) gentle brown sugar
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Unfold the butter and sugar combination over the bottom and half method up the perimeters of the greased baking tin.
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Prepare the pineapple rings within the base and alongside the perimeters of the baking tin. I exploit 7 rings for the bottom, then chop the remaining slices into halves or quarters to suit them across the sides of the tin.
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Add the cherries into the bottom of the baking tin, arranging evenly inside and across the pineapple rings (see picture).
25 maraschino cherries
Make the Cake Batter:
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Place the softened butter and sugar right into a bowl or stand mixer and beat collectively till creamy.
125 g (1/2 cup + 1 tsp) unsalted butter, 125 g (2/3 cup) golden caster sugar
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Scale back the pace of the stand mixer and add the eggs one by one. Add the vanilla extract too.
2 giant eggs, 1 tsp vanilla extract
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Flip off the stand mixer and sift within the dry elements.
125 g (1 cup + 1/2 tsp) plain (all-purpose) flour, 2 tsp baking powder, 1 pinch of salt
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Fold or gently combine the dry elements into the moist elements till mixed.
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Spoon the cake batter into the tin all around the pineapple slices (it may not appear to be there’s sufficient batter, however the cake will rise).
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Place the tin within the center shelf of the pre-heated oven and bake for 40-45 minutes till a skewer comes out clear.
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As soon as baked go away to chill on a cooling rack for 5-10 minutes earlier than turning out onto a serving plate prepared for serving. Do not go away longer than 10 minutes, because the sugar will begin to set and it could be troublesome to get the pineapple out of the dish.
Make the Pineapple Caramel Sauce (non-compulsory):
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While the cake is cooling add the pineapple juice and sugar to a small saucepan and warmth over a medium to excessive warmth till the sugar has utterly dissolved, the combination has diminished by three-quarters and has began to show to a lightweight caramel color.
240 ml (1 cup) reserved juice from the tinned pineapple, 125 g (2/3 cup) golden caster sugar
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Add the butter and stir collectively till it has utterly melted and mixed. Carry to a delicate bubble.
60 g (4 tbsp) unsalted butter
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Flip off the warmth and pour within the cream while stirring constantly.
120 ml (1/2 cup) double (heavy) cream
I’m utilizing a 9″ or 23cm non-stick baking tin, don’t be tempted to make use of a springform tin for this recipe because the combination will leak out of the underside.
Can I make this forward?
Sure, make the cake and funky it, then, place in an air-tight container and refrigerate. It ought to hold like this for 3-4 days.
I prefer to heat up particular person slices within the microwave (about 20 seconds is sufficient) and prime with ice cream and sauce.
Dietary data is approximate, per serving, together with the serving suggestion of Pineapple Caramel Sauce. This recipe serves 8 slices.
Energy: 504kcal | Carbohydrates: 60g | Protein: 4g | Fats: 29g | Saturated Fats: 18g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 115mg | Sodium: 224mg | Potassium: 222mg | Fiber: 1g | Sugar: 47g | Vitamin A: 963IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
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