I decided this year for all hallows eve that I wanted to create an appropriate themed dessert that would be a little healthier because it is home-made omitting unnecessary ingredients. Hence, my idea to create a fun loving pineapple caramel cake, chock full of fresh pineapple. Don’t boo-hoo me just yet. This recipe is easy enough that your little trick-o-treaters can be your assistant(s). For those of you without little gremlins running around, this recipe is a snazzy treat that your co-workers, classmates, neighbors, and family will truly enjoy. The beauty of this recipe is that a little goes a long way. With that stated, serving sizes can be made smaller because of the decadent nature of this dessert. You will use a 9-inch square pan lined with parchment paper and buttered.
Ingredients- broken into 3 parts:
Caramel for batter
¼ cup of brown sugar
¼ cup of white sugar
½ cored and diced pineapple
Place sugars into a heavy saucepan with pineapple on medium heat and stir frequently until sugars have completely melted and mixture begins to slightly bubble. Allow caramel to cool at least 2 hours. You will add this into the cake batter right after the butter and sugar are creamed together.
1 stick of unsalted butter
¾ cup of white sugar
1 tablespoon of vanilla extract
2 ¼ cups of all-purpose flour
¾ teaspoon baking powder
1 teaspoon of baking soda
½ teaspoon of salt
1 cup of buttermilk
Cream together sugar and butter. Then add cooled caramel and pineapple mixture. Next add eggs and vanilla. Mix well and then add ½ of dry ingredients followed by buttermilk and remaining dry ingredients. Bake in preheated 350 degrees F oven for about 40 minutes or until done. Allow 30 to 45 minutes cooling time before placing caramel glaze on top. Unmold from pan onto slightly larger serving plate allowing room for excess caramel to pool. Allow glaze time to set and cool before serving.
½ cup of half and half
½ cup of brown sugar
1 tablespoon of corn syrup (or honey if you prefer)
1 ½ teaspoon of vanilla extract
Place all items in a saucepan. Cook on medium heat until it reaches 210-212 degrees F. Remove from heat and add vanilla and stir. Allow to cool about 5 minutes before pouring over cake.
After cooling I used candy corn to give the cake its seasonal character. Enjoy!