Recipe #56: pineapple cake

 This is a very old recipe from my childhood and not an original but I am assuming that it is now an open access, free of copyright recipe, so this is like singing an old traditional folk song without permission.

It is also a very low brow cake that literally everyone loves and if you make it for any occasion you’ll be lauded and celebrated. It’s not a classy pineapple upside down cake, which someone will surely comment on. But I made this cake for a dinner gathering last night where the main dish was fresh Atlantic lobster, and the guests had very sophisticated, urban palates, and this cake was the hit of the night.

So here we go!

Ingredients:


It doesn’t get simpler than that, does it? Except it does if you use a store bought white cake or sponge cake instead of making the cake in a box as I did. The other ingredients are non negotiable.

Directions:

First, the morning of your cake, start draining the crushed canned pineapple in the fridge:



You’re going to get some nice free pineapple juice end of day!

Then I made my “golden” cake, which also needed an egg, canola oil, and water, followed the box directions exactly, and I used two round cake pans, but you could make a single layer square if you prefer:


Then once the cakes have fully cooled off, start making the pineapple icing. Fully drain the pineapple by pressing firmly on the pineapple in the fine mesh drainer thing and get all the juice out of it:


Then put the drained crushed pineapple in a bowl and start adding the dry instant vanilla pudding mix and incorporate it into the pineapple bit by bit to allow it to fully absorb:


Keep adding and stirring and incorporating:


When the entire package has been added and fully incorporated it should look like this:


And smell heavenly!

Start whipping the whipping cream:


And get some stiff peaks, but don’t go overboard and make butter! A mistake I’ve only made once (but hey, free fresh butter!).

Then gradually fold the pineapple mixture into the whipped cream:




Keep folding and incorporating, careful to not lose all the fluffiness of the cream, but ensuring a homogeneous mixture throughout:


Now put it all together with a nice thick layer of pineapple cream mixture on the bottom cake layer:


Add the second cake layer and cover completely:



Serve immediately or keep refrigerated until serving and watch your guests flip out over it!



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