Pineapple cake layered with a quick homemade pineapple jam and lightly frosted with sweetened whipped cream.
28 is turning out to be one heck of a year for me and The Little Epicurean.
Last Friday I found out that the editors of Better Homes and Gardens selected me as one of their top 10 Favorite Baking Blogs of 2014! Yes, me. I’m shocked, too.
I had to read the email several times to make sure I was understanding correctly. Even though I I clicked the link provided and saw my profile picture in the lineup, I couldn’t believe it.
I was surprised, stunned, and in utter disbelief. My eyes were seeing “that’s me, that’s me,” but my brain was thinking “this must be a mix-up…my eyes deceive me.”
There are so many, countless food blogs in the blogger sphere. Hundreds and thousands of talented bakers, photographers, and storytellers–so many famous bloggers with large followings and millions of readers, and then there’s little ol’ me.
Pineapple Layer Cake
How does one celebrate this momentous occasion? With cake, of course!
The pineapple cake has five components: the cake layers, quick cook pineapple jam, rum simple syrup, whipped cream, and dehydrated pineapple slices.
The components can be made and prepped a few days in advance to make assembly easier.
Pineapple Cake Batter
The cake batter contains crushed pineapples. The pineapple add flavor, sweetness, and moisture to the cake.
It’s best to use canned crushed pineapple in 100% pineapple juice. Crushed pineapple canned in heavy syrup is way too sweet for this application.
During assembly, the cake layers are lightly soaked with a rum simple syrup mixture. It is made by dissolving sugar in boiling water. Dark rum is added once the simple syrup has cooled.
The rum syrup is optional. However, it is highly recommended. It helps to moisten the cake and add another dimension of flavor.
Super easy pineapple jam. Simply cook together canned crushed pineapple with a little sugar and water. Cook until the pineapple juice and water has evaporated.
Homemade whipped cream is ridiculously easy. Simply whisk chilled heavy cream to stiff peaks.
Use an electric hand mixer for the quickest method. Otherwise, a sturdy whisk and a strong arm will work just fine.
Dehydrated Pineapple Garnish
You can purchase dehydrated pineapple slices or make them yourself! Simply place thinly sliced pineapple on a silicone mat lined baking sheet.
Bake in a low temperature oven for about 40 minutes until the slices are dry.
Make Ahead Option
- Day 1: Mix together cake batter. Bake and cool. Tightly wrap in plastic wrap. Store at room temperature.
- Day 2: Cook pineapple jam. Cook simple syrup. Store both components in the fridge until ready to use.
- Day 3: Prepare dehydrated pineapple slices. Whip together whipped cream. Assemble cake! Serve same day.
Pineapple Cake with Pineapple Jam and Whipped Cream
- 2 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 3/4 cup low-fat plain yogurt
- 20 oz can crushed pineapple (in pineapple juice), drained
- 20 oz can crushed pineapple (in pineapple juice)
- 1 Tbsp granulated sugar
- 2 Tbsp water
Rum Simple Syrup:
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup dark rum of choice
- 2 cup heavy whipping cream, very cold
- 1/2 cup confectioners sugar, sifted
Dehydrated Pineapple Slices:
- thinly sliced pineapple, as needed
- Preheat oven to 350 degrees F. Butter 3- 6inch pans and line with parchment paper. Set aside.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix eggs to break up yolks. Add sugar, brown sugar, and vegetable oil. Mix on medium speed for about 3 minutes until mixture is creamy, thick, and pale in color. Add vanilla.
- Alternate adding dry mixture and yogurt. Add 1/3 of dry mixture, followed by half of yogurt. Repeat and end with last 1/3 of dry mixture. Mix on low speed until just combined.
- Add drained crushed pineapple. Mix until incorporated.
- Divide batter evenly among prepared cake pans. Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for 5-8 minutes. Unmold and allow to cook to room temperature on wire rack.
- In a medium sauce pot, combine contents of 20 oz crushed pineapple can along with sugar and water. Place over medium heat and cook until pineapple juice and water has evaporated. Remove from heat and cool until ready to use.
Rum Simple Syrup:
- In a small sauce pot, bring to a boil sugar and water. Remove from heat once sugar has dissolved. Keep chilled in the fridge until ready to use. Combine chilled simple syrup with equal part dark rum. Stir and use a pastry brush to soak cake layers.
- In a large bowl, combine chilled heavy cream and sifted powdered sugar. Use a hand mixer or stand mixer fitted with a whisk attachment to whip the heavy cream to stiff peaks. Keep covered and chilled in the fridge until ready to use.
Dehydrated Pineapple Slices:
- In a 250 degree F oven, bake pineapple slices on a silpat-lined baked sheet for 35-45 minutes, until pineapples are dry.
- Recipe makes three 6-inch cakes. Cut each cake into two layers. You will end up with 6 layers of cake to make two 3 layered cakes. Alternatively, you can use 3- 8-inch cake layers to make one 3 layered cake.
- Gently soak first cake layer with rum simple syrup. Spread about 2 Tbsp of pineapple jam on top, followed by about 1/2 cup of whipped cream. Spread whipped cream into an even layer. Add another cake layer on top. Soak cake layer, spread pineapple jam and top with whipped cream. Repeat for the final time with the third cake layer. Garnish top of cake with dehydrated pineapple slices.
- Repeat entire process to build another cake using the remaining three cake layers.
- Keep cake chilled in the fridge until ready to serve.