Love or hate it, but you really can't ignore a pineapple cake. But for those who like it, it’s an absolute treat. So for the next pineapple lover’s birthday, you can bake them the following Simple Pineapple Dessert Recipes.
Pineapple Upside Down Cake
We bring to you this special pineapple banana dessert recipe that you can follow to make a cake that is delicious and exciting. It can also be a great Romantic Birthday Cake For Your Husband or if you’re planning to surprise him, here's a Surprise Romantic Birthday Cake For Your Husband who loves pineapple. Pay attention to the details and you’re good to go.
Ingredients
For the cake batter:
- 250 gm cake flour
- 5 gm salt
- 10 gm baking powder
- 5 gm baking soda
- 150 gm butter, softened
- 200 gm sugar
- 3 large eggs
- 2 egg whites
- 10 ml vanilla extract
- 200 ml buttermilk
For the topping:
- 2 bananas, thinly sliced
- 100 gm butter
- 150 gm brown sugar
- 1 can (200 gm) pineapple chunks, drained
- 50 gm maraschino cherries (halved or whole)
- 100 gm pecans (chopped or halved)
Method
For the cake batter:
- Preheat the oven to 180°C.
- Grease a cake pan with butter, line it with parchment paper, and grease the paper as well. Set aside.
- In a bowl, whisk together the cake flour, salt, baking powder, and baking soda. Sieve if necessary to remove lumps. Set aside.
- In another bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs and egg whites one at a time, mixing well after each addition.
- Mix in the vanilla extract and buttermilk until the batter is smooth.
- Gradually fold the dry ingredients into the wet mixture until a soft, smooth batter forms. Set aside.
For the topping:
- Melt the butter for the topping:
Microwave method: Microwave in a safe bowl for about 30 seconds, stirring halfway through.
Double boiler method: Place a bowl with butter over simmering water and stir until fully melted.
- Mix in the brown sugar until fully dissolved.
- Spread the butter and sugar mixture evenly over the bottom of the prepared baking dish.
- Arrange the pineapple chunks in diagonal lines across the dish.
- Place the banana slices in the opposite diagonal direction, creating a checkered pattern.
- Fill the gaps with maraschino cherries and sprinkle the pecans over the top.
Baking:
- Pour the cake batter over the arranged fruit and nuts, smoothing it out evenly.
- Bake for about one hour or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack before carefully removing it from the pan to keep the toppings intact.
To serve:
- Optional toppings: Dust with cocoa powder, cinnamon, or icing sugar. Serve with whipped cream or a scoop of vanilla ice cream, or drizzle with caramel or chocolate sauce.
Storage:
- Store leftover cake in the fridge for up to five days.
Pineapple Coconut Upside-Down Cake
This tropical twist on the classic upside-down cake combines the sweetness of pineapple with the creamy texture of coconut, offering a delightful dessert that feels like a mini vacation in every bite.
Ingredients
For the cake batter:
- 200 gm all-purpose flour
- 5 gm baking powder
- 3 gm baking soda
- 2 gm salt
- 150 gm sugar
- 120 gm unsalted butter, softened
- 2 large eggs
- 10 ml vanilla extract
- 120 ml coconut milk
- 100 gm shredded coconut
For the topping:
- 50 gm unsalted butter, melted
- 120 gm brown sugar
- 1 can (200 gm) pineapple slices, drained
- 50 gm maraschino cherries
- 50 gm shredded coconut (optional)
Process
For the cake batter:
- Preheat the oven to 350°F (177°C).
- Grease a 9-inch round cake pan and line it with parchment paper. Grease the paper as well and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternately add the dry ingredients and coconut milk to the wet mixture, beginning and ending with the dry ingredients.
- Fold in the shredded coconut until just combined.
For the topping:
- Pour the melted butter evenly over the bottom of the prepared cake pan.
- Sprinkle the brown sugar evenly over the butter layer.
- Arrange the pineapple slices over the sugar in a circular pattern, adding maraschino cherries in the center of each pineapple ring.
- Optionally, sprinkle additional shredded coconut on top of the pineapple slices for extra texture.
Baking:
- Pour the cake batter over the pineapple and coconut topping, spreading it evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a serving plate.
To serve:
- This cake pairs beautifully with a dollop of whipped cream or a scoop of coconut ice cream for a truly tropical experience.
Storage:
- Store any leftovers in the refrigerator for up to four days.