Discover the Delight of Layered Pineapple Cake
Imagine a cake that combines the tropical sweetness of pineapple with the soft, moist layers of a classic yellow cake. The Layered Pineapple Cake is a delightful dessert that brings sunshine to your table, perfect for celebrations or a special treat. Whether you’re a seasoned baker or just starting, this recipe is sure to impress with its vibrant flavors and beautiful presentation.
Why You’ll Love This Recipe
This Layered Pineapple Cake is not only visually stunning but also incredibly delicious. With each bite, you’ll experience the perfect balance of sweet pineapple and fluffy cake. The recipe is flexible, allowing you to customize it with your favorite toppings or serve it with sides like whipped cream and strawberries. It’s a crowd-pleaser that will leave everyone asking for seconds!
Kitchen Equipment You’ll Need
- 8-inch cake pans
- Wax paper
- Mixing bowls
- Electric mixer
- Large heavy pot
- Spoon and fork
Ingredients
Yellow Cake:
- 4 1/2 cups cake flour
- 2 tablespoons baking powder
- 1 tablespoon salt
- 2 cups sugar
- 1 stick butter, melted
- 8 large eggs
- 3 cups milk
- 1 tablespoon vanilla extract
- 1 large box instant vanilla pudding
- 1 teaspoon yellow food coloring
Pineapple Topping:
- 4 large eggs
- 2 sticks butter
- 4 cups sugar
- 3 tablespoons all-purpose flour
- 3 1/2 cans crushed pineapple (drained)
Step-by-Step Instructions
- Sift all dry ingredients together. Gradually add the melted butter until the mixture is crumbly. Then, add the eggs, milk, vanilla, and yellow food coloring, mixing until smooth.
- Preheat your oven to 350°F (175°C). Line 8-inch cake pans with wax paper for easy removal. Pour a thin layer of cake batter into each pan and bake until done, creating approximately nine layers. Be mindful not to overbake them as they are thin. Once baked, place the cakes wax paper side down on your counter to cool completely.
- While baking the cake layers, start on the topping. In a large heavy pot, combine the butter, sugar, and eggs. Cook on low heat until the butter melts and sugar dissolves, taking care not to scramble the eggs. Gradually increase the heat and stir until the mixture thickens. Add the flour and continue stirring, then incorporate the drained pineapple. The mixture will thicken and become syrup-like as it cools.
- To assemble the cake, place the first layer on a plate and spoon about 1/4 cup of the pineapple topping over it. Use a fork to poke small holes in the cake, allowing the topping to seep in. Repeat this process for each layer until all are used.
- For a quicker version, consider using two boxes of cake mix.
Tips for Success
- Ensure your cake layers are completely cool before assembling to prevent the topping from melting.
- Be gentle when poking holes in the cake to maintain its structure.
Variations and Additional Tips
For a nutty twist, top the cake with toasted coconut and pecans. If you prefer a lighter icing, make a whipped cream icing by beating 1 cup of heavy cream with 4 tablespoons of powdered sugar, then adding 3 tablespoons of clear piping gel and 1 teaspoon of vanilla.
Nutritional Highlights (Per Serving)
This cake is rich in flavor and provides a delightful treat. Due to the ingredients, it is high in sugar and should be enjoyed in moderation.
Frequently Asked Questions (FAQ)
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used. Ensure it is well-drained and chopped finely.
Q: How should I store the cake?
A: Store the cake in an airtight container in the refrigerator for up to three days.
Conclusion
This Layered Pineapple Cake is a masterpiece of flavors and textures that is sure to delight your family and friends. I invite you to try this recipe and share your experiences in the comments below. Happy baking and enjoy every delicious layer!