Pineapple Cake with Pineapple Jam and Whipped Cream
Pineapple cake layered with a quick homemade pineapple jam and lightly frosted with sweetened whipped cream. Yield: 6-inch layer cake
Servings: 10 slices
Ingredients
Pineapple Cake:
- 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
Pineapple Jam:
- 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
Whipped Cream:
- 2 cup heavy whipping cream, very cold
- 1/2 cup confectioners sugar, sifted
Dehydrated Pineapple Slices:
- thinly sliced pineapple, as needed
Instructions
Pineapple Cake:
- 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.
Pineapple Jam:
- 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.
Whipped Cream:
- 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.
Assembly:
- 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.