Pineapple Caramel Drizzle Cake

Introduction:

This Pineapple Caramel Drizzle Cake is a tropical dessert dream come true! The soft, moist sponge is infused with the sweetness of pineapple, complemented by the luxurious, buttery caramel sauce cascading over every slice. Perfect for summer gatherings or as an indulgent treat, this cake combines tropical flavors with a rich, decadent finish. Whether enjoyed on its own or with a scoop of vanilla ice cream, this cake is sure to impress.

Ingredients

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) buttermilk
• ½ cup (120ml) pineapple juice
• 1 cup (150g) crushed pineapple, drained

For the Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tablespoons (90g) unsalted butter, cut into cubes
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For Topping:

• Fresh pineapple chunks (optional)

Instructions

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the dry ingredients and the combined buttermilk and pineapple juice, beginning and ending with the dry ingredients. Mix just until combined.
6. Fold in the crushed pineapple gently.
7. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Caramel Sauce:

1. In a medium saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring occasionally.
2. Carefully add the butter and stir until melted and combined.
3. Slowly pour in the heavy cream while stirring continuously. The mixture will bubble vigorously, so be cautious.
4. Remove from heat and stir in the vanilla extract and salt. Let it cool slightly before using.

3. Assemble the Cake:

1. Place one cake layer on a serving plate and drizzle with some caramel sauce.
2. Add the second cake layer on top and pour more caramel sauce, letting it drip down the sides.
3. Top with fresh pineapple chunks for garnish if desired.

Enjoy the perfect combination of tangy pineapple and luscious caramel with this show-stopping dessert!