The Perfect Pineapple Caramel Cake

The Perfect Pineapple Caramel Cake

Ingredients:

For the Cake:

2 1/2 cups (310g) all-purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (225g) unsalted butter, softened

1 3/4 cups (350g) granulated sugar

4 large eggs

1/2 cup (120ml) buttermilk

1/2 cup (120ml) pineapple juice

1 tsp vanilla extract

1 cup (150g) crushed pineapple, drained

For the Caramel Sauce:

1 cup (200g) granulated sugar

1/4 cup (60ml) water

1/2 cup (120ml) heavy cream

3 tbsp (45g) unsalted butter

1/2 tsp salt

1 tsp vanilla extract

For the Frosting:

1 cup (225g) unsalted butter, softened

4 cups (500g) powdered sugar

3-4 tbsp heavy cream or milk

1/3 cup caramel sauce (from above)

For Garnish:

Fresh pineapple slices

Extra caramel drizzle

Instructions:

1. Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).

4. Beat in eggs one at a time, followed by the vanilla extract.

5. Alternate adding the dry ingredients and the buttermilk/pineapple juice, beginning and ending with the dry ingredients. Fold in the crushed pineapple.

6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.

2. Make the Caramel Sauce:

1. Heat sugar and water in a saucepan over medium heat, stirring until sugar dissolves. Stop stirring and let it boil until amber in color.

2. Remove from heat and slowly whisk in heavy cream (be cautious of splattering).

3. Stir in butter, salt, and vanilla extract. Let cool to room temperature.

3. Make the Frosting:

1. Beat butter until smooth and creamy. Gradually add powdered sugar, mixing well.

2. Add caramel sauce and heavy cream, beating until fluffy and spreadable.

4. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a thin layer of frosting, then drizzle with caramel.

2. Top with the second layer and frost the entire cake.

3. Drizzle extra caramel sauce over the top and sides. Decorate with fresh pineapple slices if desired.

Tips for Success

Drain the crushed pineapple well to avoid excess moisture.

Chill the cake layers before frosting for easier assembly.

Use a piping bag for precise caramel drizzle.

Enjoy your decadent Pineapple Caramel Cake!