Okay, picture this: I’m Golden pineapple chunks, nestled in a light, dreamy batter, with the hint of coconut and whipped glaze. What makes you want to lick a spoon?What is a pineappleIs sunshine in a dish? Isn’t it a good thing to remember those carefree summer days at my grandma’s, when she’d whip up something equally as tasty.? What fruit is in season? Is it easier than a Pineapple Upside Down cake? Is this one of those recipes that once you try, you’ll be making it all the time – promise!
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What is a tropical paradise pineapple dessert?
Think of this as a cross between coffee cake and fruit cobbler, but with an exotic twist. Is it a moist, tender cake studded with juicy pineapple pieces, topped with Whipped Cream? Why is my family saying it tastes like a mini-vacation? Is it the kind of dessert that makes you close your eyes and imagine you’re relaxing on a beach? What makes pineapple so unique is that it is not just sweet, it’s a fruit that you can’t beat.
Why you’ll love this recipe?
Why is there so many reasons why this is so?What is pineapple dessert?Is this a winner? The sweetness of the pineapple is perfectly balanced by a subtle tanginess, and the coconut adds an elegant smoky sweetness. What is the depth of flavor? Is it possible to make a simple dinner in just minutes? I’ve made this recipe countless times, and it’s always a success. Is it cost effective? What are some pantry staples for pineapple? What I love most about the iPhone is its versatility. Can you serve it warm, straight from the oven, or chilled? Is it good for breakfast with a cup of coffee? What is the best dessert after dinner? I often bake it on Sunday afternoons, and we snack on it throughout the week – if it lasts that long. I have a recipe for this. I have friends who swear by a good blueberry buckle, and while I appreciate the classic, this is the buckle.What is pineapple dessert?Is just a step above in my book? Is it brighter, more flavorful, and has that irresistible tropical vibe that just puts a smile on my face? And the glaze? Oh, it takes it over the top. Trust me, you’ll love it.
How do I make a tropical paradise pineapple dessert?
Quick Overview
This What is a pineappleIs truly a breeze to make. What is the recipe for a simple batter, fold in the pineapple, bake it until golden brown, and serve warm. What is the best way to drizzle a glaze on Ice Cream? It seems almost too easy to be so good, but that’s the beauty of it! Don’t be intimidated – even if you’re a beginner baker, you can nail this recipe. What is the key to keeping a close eye on the batter in the oven? Is it really possible to mix pineapple juice with powdered sugar?
Ingredients
For the Main Batter: What are some examples?
* 1 12 cups all-purpose flour – I prefer unbleached for the best flavor. If you want to go gluten free, a 1:1 Gluten-Free Flour Blend works great here. I’ve tested it with Bob’s Red Mill and King Arthur, and both turned out wonderfully. * 34 cup granulated sugar – You can use coconut sugar for a slightly caramel-like flavor, but I don’t like it. I’ve tried it and it’s good. Usually stick with granulated. * 12 teaspoon baking powder – Make sure it’s fresh! Old baking powder will result in a flat, dense cake. * 14 teaspoon baking soda – Just a pinch to help with the rise. * 12 teaspoon salt – Balances out the sweetness and enhances the other flavors. * 12 cup (1 stick) unsalted butter, melted – Make sure it’s cooled slightly before adding it to the sauce. How do I cook eggs? * 2 large eggs – Let them come to room temperature for a smoother batter. * 12 cup milk – I usually use whole milk, but you can use almond milk or oat milk for a dairy-free alternative. I’ve tested it with almond milk, and it actually made it even creamier! * 1 teaspoon vanilla extract – Adds a lovely warmth and depth of flavor.
For the Filling:
* 1 (20-ounce) can crushed pineapple, undrained – Don’t drain it! What makes this cake so moist? * 12 cup shredded coconut – I like to use unsweetened coconut, but sweetened works too if that’s what you’re looking for. What is the best thing you have on hand?
For the Glaze:
* 1 12 cups powdered sugar – Sift it for a smoother glaze. * 2-3 tablespoons pineapple juice (from the can) – Add more or less depending on the desired flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always do this, even if I’m using a non-stick pan, just to be on the safe side. I don’t want my cake to stick!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. What is the difference between baking powder and baking soda?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth. Set aside. The mixture should be light and frothy. If your butter is too hot, it might cook the eggs, so make sure it’s cooled slightly.
Step 4: Combine
What is the best way to mix wet and dry ingredients together? Do not overmix! Overmixing will develop the gluten in the flour, resulting in a tough cake. A few lumps are okay. Should the batter be fairly thick?
Step 5: Prepare Filling
In a separate bowl, combine the crushed pineapple (undrained) and shredded coconut. Mix well.
Step 6: Layer & Swirl
Pour the pineapple mixture evenly over the batter in the prepared pan. With a spatula or knife, gently swirl the pineapple mixture into the batter. I don’t want to incorporate it, just create some swirls for a pretty marbled effect. What prevents the pineapple from sinking to the bottom during baking?
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on it, as baking times can vary depending on your oven. If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 20 minutes before glazing. How do I set the glaze on a cake? While the cake is cooling, whisk together the powdered sugar and pineapple juice. If the glaze is too thick, add a little more pineapple juice. If it’s too thin, add a little more powdered sugar. Drizzle the glaze evenly over the cooled cake.
Step 9: Slice & Serve
Slice into squares and serve warm or at room temperature. I like to garnish it with extra shredded coconut or a few fresh pineapple chunks. Is it good with vanilla Ice Cream?
What should I serve it with?
This What is a pineapplea versatile food that can be served in so many different ways. What are some of my favorite pairings?
For Breakfast:Pair it with a strong cup of coffee or latte. The sweetness of the cake is a perfect complement to the bitterness of coffee. I also like to top a slice of bread with Greek yogurt and granola. Is there a better breakfast?
For Brunch:Serve it as part of a brunch buffet alongside other sweet and savory dishes like quiche, fruit, and cheese. Salad, muffins. What’s better with a glass of sparkling wine or mimosa?
As Dessert:What is a great after-dinner treat? What are some good ways to drizzle this with chocolate syrup?
For Cozy Snacks:What is a good cake to serve with tea? What are some good packing ideas for lunchboxes?
My family makes this cake for Easter brunch. It’s always a hit! I like to serve it with ham, cheesy potatoes, and a big fruit salad. What is the perfect way to celebrate spring?
How do I make a tropical paradise pineapple dessert?
Over the years, I’ve learned a few tricks to ensure this.What is a pineapple turns out perfectly every time:
Mixing Advice: Don’t overmix the batter! This is the most important tip. Overmixing develops the gluten in the flour, resulting in a tough, dense cake. Mix until just combined. A few lumps are okay. If you want a super tender cake, try using cake flour instead of all-purpose flour. It has a lower protein content, which will result in a more delicate crumb.
Pineapple Prep: Use crushed pineapple for the best texture. You can use pineapple chunks, but they tend to sink to the bottom of the cake. If you do use chunks, make sure to chop them into smaller pieces. And don’t drain the pineapple! The juice is what makes this cake so moist and delicious.
Baking Tips: Keep a close eye on the cake in the oven. Baking times can vary depending on your oven. If the top starts to brown too quickly, you can tent it with foil. A good way to test for doneness is to insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter on it, continue baking for a few more minutes.
Glaze Variations: For a richer glaze, try using cream cheese instead of pineapple juice. Simply whisk together 4 ounces of softened cream cheese with 1 ½ cups of powdered sugar and a tablespoon or two of milk until smooth. You can also add a splash of vanilla extract or almond extract for extra flavor. If you want a thicker glaze, add more powdered sugar. If you want a thinner glaze, add more liquid.
Coconut Customization: If you don’t like coconut, you can leave it out. Or, you can substitute it with chopped nuts like pecans or walnuts. I’ve even made it with chopped macadamia nuts, which was absolutely divine!
Ingredient Swaps: If you’re out of milk, you can use sour cream or Greek yogurt. This will make the cake even more moist and tangy. You can also use oil instead of melted butter. However, I find that butter adds a better flavor. If you’re using oil, use a neutral-flavored oil like canola oil or vegetable oil.
I learned the hard way that using old baking powder can ruin the texture of the cake. Now I always check the expiration date before I start baking!
Storing and Reheating Tips
This pineapple dessert is best stored in an airtight container at room temperature or in the refrigerator. Here’s a breakdown of how to store it for optimal freshness:
Room Temperature: You can store this cake at room temperature for up to 2 days. Make sure to cover it tightly to prevent it from drying out. I usually wrap it in plastic wrap or store it in a cake carrier.
Refrigerator Storage: For longer storage, you can keep this cake in the refrigerator for up to 5 days. The glaze may become slightly sticky, but the cake will still taste delicious. Store it in an airtight container to prevent it from absorbing any odors from the refrigerator.
Freezer Instructions: If you want to freeze this cake, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight. The texture may be slightly different after freezing, but it will still be tasty.
Glaze Timing Advice: If you plan to freeze the cake, it’s best to freeze it without the glaze. Then, when you thaw it, you can make a fresh batch of glaze and drizzle it over the top. This will prevent the glaze from becoming soggy.
My biggest tip is to make sure the cake is completely cool before storing it. Warm cake will create condensation inside the container, which can lead to mold growth.
Frequently Asked Questions
Final Thoughts
This pineapple dessert is more than just a recipe; it’s a little slice of sunshine that you can bake up any time you need a pick-me-up. It’s easy, it’s delicious, and it’s guaranteed to bring a smile to your face. I truly love how simple and budget-friendly this recipe is. Honestly, it’s one of those recipes that I know I can always rely on, no matter what.
If you enjoyed this recipe, you might also like my mango sticky rice or my coconut cream pie. They’re all equally delicious and easy to make! I can’t wait to hear how yours turns out! Happy baking! Feel free to leave a comment below and let me know if you tried it, and if you have any variations you like to add. I always love to hear your feedback!
pineapple dessert
Ingredients
Main Ingredients
- 1 can Crushed Pineapple Drained
- 0.5 cup Granulated Sugar
- 0.25 cup All-Purpose Flour
- 0.25 cup Milk
- 4 tablespoons Butter
- 1 teaspoon Vanilla Extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a saucepan, combine crushed pineapple, sugar, and flour. Stir well.
- Add milk and butter to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in vanilla extract.
- Pour the mixture into a greased baking dish.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
