How To Make Pineapple Lime Cake
Topped with a luscious caramel topping, this pineapple lime cake has layers of silky lime flan and moist pineapple cake for a decadent dessert.
Serves:
Ingredients
For Lime Flan:
- 14ozsweetened condensed milk,(1 can)
- 12ozevaporated milk,(1 can), fat free
- ¼cuplime juice,freshly squeezed
- 4large eggs,room temperature
- 2tbsplime zest
- 1pinchsalt
- 1tspvanilla extract
For Pineapple Cake:
- 20ozpineapple slices in juice,(1 can), undrained
- 1¾cupsall purpose flour
- 1tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 1cupwhite sugar
- ½cupunsalted butter,softened
- 2large eggs,room temperature
- 1½tspvanilla extract
For Pineapple Caramel Topping:
- 2tbspunsalted butter
- 2tbspbrown sugar,firmly packed
- 1pinchsalt
For Garnish:
- ½tsplime zest,grated
- 4tart cherries,optional
Instructions
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Preheat the oven to 350 degrees F. Generously grease a 10-inch fluted tube pan.
Lime Flan:
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Combine the condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour the mixture into the prepared pan.
Pineapple Cake:
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Remove 4 pineapple slices and ½ cup of pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
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Place the remaining pineapple slices and juice in the bowl of a food processor, then blend until smooth. This should result in approximately 1¼ cups pureed pineapple.
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Whisk the flour, baking powder, baking soda, and salt together in a small bowl until combined.
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Cream sugar and butter in a large bowl until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Mix the in vanilla.
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Add ½ of the dry ingredients, and mix until just combined. Stir in ½ of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined.
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Place large spoonfuls of cake batter over the flan layer as evenly as possible. Cover the pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
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Place in the preheated oven and fill the roasting pan with enough water to come ⅓ of the way up the sides of the pan, or at least 1-inch deep.
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Bake in the hot water bath for about 1½ hours until a toothpick inserted into the center comes out clean. Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour.
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Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature for about 30 minutes.
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Loosely cover cake and place into the refrigerator for 4 hours to overnight.
Pineapple Caramel Topping:
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Shortly before serving the the cake, combine the butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, for about 2 minutes until bubbling and sugar have melted.
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Pour in the reserved ½ cup of pineapple juice, then cook and stir for about 2 minutes until mixture is bubbling and thoroughly combined. Add the reserved pineapple slices and cook, stirring the sauce frequently for about 3 minutes.
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Flip the pineapple slices over, then cook and stir for about 3 minutes until the sauce has thickened and turned a slightly deeper golden brown color.
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Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.
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Serve and enjoy.
Nutrition
- Calories: 369.53kcal
- Fat: 14.78g
- Saturated Fat: 8.58g
- Trans Fat: 0.34g
- Monounsaturated Fat: 4.19g
- Polyunsaturated Fat: 0.96g
- Carbohydrates: 51.87g
- Fiber: 1.15g
- Sugar: 38.00g
- Protein: 8.57g
- Cholesterol: 118.19mg
- Sodium: 314.67mg
- Calcium: 193.69mg
- Potassium: 286.57mg
- Iron: 1.39mg
- Vitamin A: 141.79µg
- Vitamin C: 23.22mg
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