Description
Pineapple Caramel Bundt Cake
Ingredients:
2 ½ cups (310 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (240 ml) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup (240 ml) buttermilk
1 cup (200 g) crushed pineapple, drained
For the Topping:
½ cup (120 g) caramel sauce
Fresh pineapple slices
Instructions:
1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly and set aside.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Fold in the crushed pineapple.
5. Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a serving plate.
7. Add the Topping: Drizzle the caramel sauce over the cooled cake. Arrange fresh pineapple slices decoratively on top.
Serve this moist and flavorful pineapple caramel bundt cake as a centerpiece dessert!
#TropicalDessert #PineappleCake
Step-by-Step Guide
Follow these detailed steps for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy; this incorporates air for a light crumb. When adding the dry ingredients and buttermilk, mix on low speed and add in three parts (dry-wet-dry) to prevent overmixing, which can lead to a tough cake. Folding in the drained pineapple gently by hand is crucial. For baking, place the pan in the center of the preheated oven and avoid opening the door before the 45-minute mark to prevent collapse. The cake is done when it pulls away slightly from the pan’s edges and a toothpick has moist crumbs, not wet batter.
Serving Suggestions
This versatile cake pairs beautifully with various accompaniments. For an extra indulgent treat, serve warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A drizzle of extra caramel sauce or a sprinkle of toasted coconut flakes enhances the tropical theme. For a brunch option, serve alongside fresh berries and a light dusting of powdered sugar. A cup of strong coffee or a glass of dessert wine like Moscato complements its sweetness perfectly.
How-to Summary
In brief: Preheat oven to 350°F (175°C) and grease a bundt pan. Whisk dry ingredients. Cream butter and sugar until fluffy, then beat in eggs and vanilla. Alternately mix in dry ingredients and buttermilk. Fold in drained, crushed pineapple. Bake for 50-60 minutes. Cool in pan for 15 minutes, then invert. Top cooled cake with caramel sauce and fresh pineapple slices.
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes, canned crushed pineapple is excellent. Ensure you drain it thoroughly, even pressing it in a sieve, to avoid excess moisture making the cake soggy.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly curdled before using.
How do I prevent the cake from sticking to the pan?
After greasing the pan with butter or shortening, dust it lightly with flour, tapping out the excess. For intricate Bundt pans, this step is non-negotiable.
How should I store this cake?
Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Can I make the cake ahead of time?
Absolutely. Bake and cool the cake completely, then wrap it tightly in plastic wrap. Frost or add the caramel topping on the day you plan to serve it for the freshest presentation.
Common Mistakes to Avoid
- Not Draining the Pineapple: Excess liquid will throw off the batter’s balance, resulting in a dense, undercooked center.
- Overmixing the Batter: Once the flour is added, mix only until just combined. Overworking develops gluten, making the cake tough.
- Inverting the Cake Too Soon: Cooling for only 15 minutes allows the cake to set. Inverting it while too hot can cause breakage.
- Adding Topping to a Warm Cake: Drizzling caramel on a warm cake will cause it to melt and soak in unevenly instead of creating a beautiful glaze.
Conclusion
This Pineapple Caramel Bundt Cake is a stunning dessert that masterfully balances tropical sweetness with rich, buttery flavor. By following the detailed guide and avoiding common pitfalls, you’ll achieve a moist, tender crumb every time. Its elegant presentation makes it ideal for celebrations, while its straightforward preparation ensures it can be a delightful anytime treat. The combination of juicy pineapple and luscious caramel is truly irresistible, guaranteeing this cake will become a requested favorite.