Pineapple Paradise Cake

Ingredients

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 can (20 oz) pineapple slices, drained 1 can (20 oz) pineapple slices, drained
• 1/4 cup (60ml) pineapple juice 1/4 cup (60ml) pineapple juice
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• Maraschino cherries, for garnish Maraschino cherries, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 49g, 32g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. 2.
   In a small saucepan, melt 1/4 cup of butter over medium heat. Add 1/2 cup of sugar and stir until the mixture turns golden brown and caramelized. Pour the caramel into the prepared cake pan, spreading it evenly.
3. 3.
   Arrange the pineapple slices on top of the caramel in a single layer. Place a maraschino cherry in the center of each pineapple slice.
4. 4.
   In a mixing bowl, whisk together the remaining 1/4 cup of melted butter, 1/2 cup of sugar, pineapple juice, rum, coconut milk, eggs, and vanilla extract until well combined.
5. 5.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a serving plate, allowing the pineapple slices to be on top.
9. 9.
   Serve the Pineapple Paradise Cake warm or at room temperature, and enjoy!

Treat your ingredients with care...

• Pineapple — Make sure to drain the pineapple slices well to remove excess juice, as it can make the cake too moist.
• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.
• Rum — If you prefer a non-alcoholic version, you can omit the rum or substitute it with pineapple juice for a similar flavor.

Tips & Tricks

• To easily remove the cake from the pan, run a knife around the edges before inverting it onto the serving plate.
• Serve the cake warm with a scoop of vanilla ice cream for an extra indulgent treat.
• For a tropical twist, sprinkle shredded coconut on top of the cake before baking.
• Experiment with different fruits like peaches or cherries for a variation of this classic recipe.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Pineapple Paradise Cake as a delightful dessert after a meal. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. For an elegant touch, dust the top of the cake with powdered sugar before serving.

Presentation advice

When presenting the Pineapple Paradise Cake, showcase the beautiful caramelized pineapple slices on top. Place a maraschino cherry in the center of each pineapple slice for an eye-catching pop of color. Serve the cake on a decorative cake stand or plate to enhance its visual appeal.