Pineapple Caramel Crème Cake Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper; grease the parchment as well.

Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes.

Add Eggs and Flavor

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract.

Combine Batter

With the mixer on low, add one-third of the dry ingredients, then half the milk, then another third of the dry ingredients, then the remaining milk, finishing with the last third of dry ingredients. Scrape the bowl and fold in the drained crushed pineapple by hand until evenly distributed.

Bake

Pour batter into the prepared pan and smooth the top. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden. Rotate the pan halfway through baking for even color.

Cool

Allow the cake to cool in the pan on a wire rack for 10 minutes, then run a knife around the edge and invert onto the rack to cool completely (about 45–60 minutes). If the cake domes, level it with a serrated knife once cool.

Prepare Pineapple

If using fresh pineapple, core and cut into 1/2-inch rings. Pat rings dry. If using canned rings, drain well and gently pat dry with paper towels.

Caramelize Sugar

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the light brown sugar and stir until it dissolves and begins to bubble, about 2 minutes.

Cook Pineapple

Add the pineapple rings to the skillet in a single layer (work in batches if needed). Cook until edges caramelize and turn golden brown, about 2–3 minutes per side. Sprinkle the ground cinnamon over the pineapple while it cooks.

Make the Sauce

Remove the caramelized pineapple to a plate. Reduce heat to low and add the remaining 1 tablespoon butter to the skillet, then pour in the reserved pineapple juice, scraping up any browned bits. Stir in the kosher salt and simmer for 1–2 minutes until slightly thickened. Return the pineapple to the skillet briefly to coat in the sauce, then transfer to a bowl. Reserve about 3 tablespoons of the sauce for drizzling at service.

Whip Cream

In a chilled mixing bowl, whip the heavy cream to soft peaks using an electric mixer, about 2–3 minutes.

Prepare Cream Cheese Base

In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and no lumps remain.

Combine

Fold the whipped cream gently into the sweetened cream cheese until uniform and airy. Chill until ready to assemble, about 15–20 minutes to firm slightly.

Layer the Cake

If the cake has a dome, level the top now. Place the cooled sponge on a serving plate. Spread about two-thirds of the crème layer evenly over the top of the cake.

Arrange Pineapple

Place the caramelized pineapple rings on top of the crème in a single decorative layer. Spoon any reserved caramel sauce over the pineapple. If you have extra pineapple, stack additional rings or chop and scatter around the cake.

Finish

Pipe or spoon the remaining crème into the center or around the edges for a decorative border. Sprinkle toasted shredded coconut around the edge if using, and garnish with fresh mint leaves.

Serve

Slice the cake and serve each piece with a scoop of vanilla ice cream and a drizzle of the reserved caramel-pineapple sauce. Best served slightly chilled or at room temperature.