Pineapple Mosaic Cake

Okay, it's upside-down cake, but look at this picture, doesn't it look like an artistic mosaic? I love the sweet-tart combination of caramelized pineapples against a rich-tender bed of cake. The extra brown sugar and rum bring out the delicious tropical fruit flavors. This recipe is easy to pull off for a fun dinner party on the weekend and the results are sure to wow. You can use a 9 inch round cake pan, if needed. I was able to find this square beauty at Marshalls for under $13. 

This lactose-free dessert is easily converted back for all of you butter lovers. Swap the coconut oil for butter, and use regular milk for those of you who don't have lactose issues!

Pineapple Mosaic Cake

Serves 6-8

Ingredients

  • 1/3 cup coconut oil, melted
  • 2/3 cup packed brown sugar
  • 1 Tablespoon dark rum
  • 1 medium pineapple - peeled, cored and cut into 1 inch chunks (~3 cups)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup coconut oil, room temperature
  • 2/3 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk (lactose-free or regular)

Directions

Preheat the oven to 350 degrees F. Adjust rack to middle of the oven.

In a small bowl stir together the melted coconut oil, brown sugar and dark rum; spread the mixture evenly in a well-greased 9 x 9 inch square cake pan (non-stick finish). Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.

Sift together flour, baking powder and salt.

In a large mixing bowl, using a hand mixer, cream the room-temperature coconut oil with the white sugar until the mixture is light and fluffy, approximately 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan. The batter will be very thick.

Place the cake in the middle of the oven. Bake for 45 to 50 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature. Serve with ice cream, whipped cream, or whipped coconut milk

Baker's Notes: A few of my pineapple pieces stuck to my pan. Don't fret, gently pry them off the pan and artfully place them back in their rightful place. 

 

Pineapple Sheet Cake

This latest round of winter weather dumped several inches of snow on our house in Asheville. It was the perfect opportunity to make hot chocolate, go sledding and play with dinosaurs in the snow. And, that's when my mom sent me this picture of a gorgeous pineapple upside down cake.

pineapple sheet cake

I love a classic cake, but I was snowed-in and I didn't have all the ingredients for a traditional pineapple upside down cake. What I did have was a 20 ounce can of crushed pineapple and a 3 year old's attention span to make a dump cake (about 4.5 minutes). Luckily, that's all it took to make this moist, delicious cake... no icing needed!

pineapple sheet cake

Pineapple Sheet Cake

serves 15

Ingredients

  • 2 cups all-purpose flour
  • 1 (20 ounce) can crushed pineapple in juice
  • 1 1/2 cups sugar
  • 1/2 cup walnuts or pecans, roughly chopped
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 teaspoon vanilla
  • nonstick cooking spray
The just-baked sheet cake.

The just-baked sheet cake.

Directions

Preheat oven to 350 F. Grease a 9 x 13 pan with nonstick cooking spray. In a medium bowl, add flour, sugar, baking soda and salt. Mix to combine. Measure out the vegetable oil in a 1 cup measuring cup (or larger) and add 2 eggs and vanilla. Mix to combine.

Add oil mixture, crushed pineapple with juice, and nuts to the dry ingredients. Stir until just combined. Pour cake mixture into prepared pan. Bake for 30 minutes until cake tester comes out clean. Cool for 15 minutes and serve.

Rooooooaaaaaaaaarrrrrrrrrrrrrrrrrrrrrrrrrrrrr!

Rooooooaaaaaaaaarrrrrrrrrrrrrrrrrrrrrrrrrrrrr!