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–+ servings
Caramelized Apple Delight

Caramelized Apple Delight

Indulge in a Hawaiian Pineapple Cake, a tropical Caramelized Apple Delight alternative. Moist layers, whipped cream, pure sunshine.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups crushed pineapple, drained
  • 2 cups heavy cream (for frosting)
  • 1/2 cup powdered sugar (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 2 cups diced pineapple (for filling & garnish)

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Four 8-inch round cake pans
  • Wire cooling racks

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare four 8-inch round pans with butter and flour.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, then add eggs one at a time followed by vanilla.
  4. Gradually mix in the dry ingredients and sour cream, alternating between them until just combined, then fold in the crushed pineapple.
  5. Divide the batter evenly among the prepared pans and smooth the tops.
  6. Bake for 20-25 minutes until tops spring back and a toothpick comes out clean.
  7. Cool the cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  9. Assemble the cake by layering with whipped cream and diced pineapple between each layer, finishing with whipped cream on the top and sides.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Always drain your pineapple well to avoid a gummy cake texture. Consider using Greek yogurt as a substitute for sour cream. This cake can be made ahead of time; store the layers and assemble closer to serving time to keep the cream fresh. Feel free to top with toasted coconut or fresh berries for added flavor and presentation. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
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