Pineapple Caramel Cake
This Pineapple Caramel Cake is a delightful dessert that combines the tropical sweetness of pineapple with the rich, buttery flavor of caramel. With a soft, moist cake base topped with a luscious caramelized pineapple topping, it’s the perfect treat for special occasions or as a comforting dessert after a meal. It’s a bit like a pineapple upside-down cake but with a decadent caramel twist!
Ingredients:
For the Cake:
- 1 box (15.25 oz) yellow cake mix (or homemade cake mix if you prefer)
- 1/2 cup unsalted butter, melted
- 1 cup water (or the amount specified on the cake mix box)
- 2 large eggs
- 1/2 teaspoon vanilla extract (optional, for extra flavor)
For the Pineapple Caramel Topping:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple (drained)
- 1 cup chopped pecans or walnuts (optional, but adds great texture and flavor)
Instructions:
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, prepare the cake batter according to the instructions on the box (usually mixing the cake mix with melted butter, water, eggs, and vanilla extract if using).
- Beat until smooth, about 2 minutes.
2. Make the Pineapple Caramel Topping:
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and stir until it begins to melt and combine with the butter, forming a smooth mixture.
- Once the sugar has dissolved and the mixture begins to bubble, add the heavy cream and continue stirring for another 2-3 minutes. The sauce will thicken slightly. Remove from heat and stir in the vanilla extract.
3. Assemble the Cake:
- Grease and flour a 9×13-inch baking dish.
- Pour the caramel mixture into the bottom of the prepared baking dish, spreading it evenly.
- Gently spoon the drained crushed pineapple on top of the caramel layer. Sprinkle the chopped nuts over the pineapple (if using).
- Carefully pour the prepared cake batter on top of the pineapple and caramel layer. Smooth the top with a spatula.
4. Bake the Cake:
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- The caramel topping will bubble up around the edges, and the cake will rise and set on top.
5. Let the Cake Cool:
- Allow the cake to cool in the pan for about 10 minutes before flipping it over. This will give the caramel and pineapple a chance to set and prevent it from running everywhere.
6. Invert and Serve:
- To invert the cake, place a large platter or serving dish over the top of the cake pan. Carefully flip the pan upside down. Tap the pan gently to loosen the cake, and then carefully lift the pan off.
- Let the cake cool for a few more minutes before slicing and serving. The caramel and pineapple topping will have created a beautiful glaze on top of the cake.
Tips for Success:
- Cake Mix Variation: While a boxed cake mix makes this cake quick and easy, you can also make a homemade yellow cake if you prefer. The base cake should be soft and moist to complement the rich caramel topping.
- Topping Choices: You can add shredded coconut for a tropical twist or use maraschino cherries for a traditional upside-down cake vibe.
- For Extra Moisture: You can substitute the water in the cake mix with pineapple juice for a stronger pineapple flavor.
- For a Firmer Topping: If you prefer the topping to be thicker or to “hold” together better, let the cake sit for an additional 10 minutes before flipping, or gently press down the cake with a spatula once flipped.
Serving Suggestions:
- With Whipped Cream or Ice Cream: Serve slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Tropical Flavor: Garnish the cake with fresh pineapple slices, a few mint leaves, or some toasted coconut flakes for a refreshing and tropical touch.
Storage:
- Room Temperature: The cake can be stored at room temperature for up to 3 days. Be sure to cover it loosely with foil or plastic wrap to keep it moist.
- Refrigerator: If you want to extend its shelf life, store the cake in the refrigerator for up to 5 days.
- Freezer: This cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. To serve, thaw at room temperature for a few hours.
Pineapple Caramel Cake is a delightful combination of warm, gooey caramel, sweet pineapple, and moist cake. It’s a perfect dessert for any occasion, whether it’s a holiday gathering or a casual family meal. This cake is sure to be a crowd-pleaser! Enjoy!
