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Cake

Pineapple Cake with Buttercream

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Ingredients 

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For Pineapple Cake Layers:

1 cup drained, crushed pineapple, I used a 20-oz can
3/4 cup cooking oil
1 cup buttermilk
4 large eggs
1 cup white granulated sugar
2 tsp pineapple extract
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt

For Pineapple Buttercream:

2 1/2 cups unsalted butter, softened at room temp
3 cups confectioner’s sugar
2 tbsp heavy cream
2 tsp pineapple extract

For Pineapple Curd:

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2 large eggs
4 large egg yolks
1 cup white granulated sugar
1 tsp cornstarch
1 tbsp water
2/3 cup pineapple juice concentrated, thawed
2 tbsp unsalted butter
2 tsp pineapple extract

For Dried Pineapple:

1 small pineapple

Instructions

For Pineapple Cake Layers:

Preheat the oven to 350F and line three, 8-inchcake pans with parchment paper and spray down the sides with baking spray.

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Drain the crushed pineapple in a fine mesh strainer. You want to remove as much moisture as possible from the canned fruit.

Next, prepare the cake batter. Beat together the eggs, oil, buttermilk, sugar and extract for 2 to 3 minutes, until the eggs are well beaten.

Combine the dry ingredients in a separate bowl: flour, baking soda, baking powder and salt. Sift the dry ingredients into the batter, then mix for about 1 minute, just until the dry ingredients are incorporated.

Fold in the drained, crushed pineapple last. Divide the pineapple cake batter between the prepared pans.

Bake the cake layers at 350F for about 24minutes, or until a toothpick inserted into the center comes out clean. The cake layers will be very fragile immediately out of the oven! Let them cool for about 5 minutes in the pans, then on a wire rack to cool completely

For Pineapple Curd:

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Meanwhile, prepare a batch of my pineapple curd. It needs to cool completely before you can use it in the filling. Place it into the refrigerator to cool faster!

Start with the eggs, egg yolks and sugar in a stainless-steel pot. Make sure to use only stainless steel to avoid any metal after taste. In a small ramekin, combine the cornstarch and water to create a slurry, then add this to the eggs and sugar. Whisk the eggs and sugar for 3 to 4 minutes, until the mixture is thick, pale in color and ribbons off the whisk.

Add in the pineapple juice next. Make sure to thaw it first, either overnight in the refrigerator, or heated in the microwave. Cook the pineapple curd over low-medium heat, stirring constantly with a flat-bottomed rubber spatula.

Cook for about 10 to12 minutes, until the curd thickens and coats the back of the spatula. Do not bring the curd to a boil! If the curd starts to boil, immediately remove it from the heat, whisk, then turn the heat down and continue cooking until it’s ready. High heat will cause the cornstarch to destabilize, or even scramble the eggs. 

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Remove the curd from the heat, then add the butter and pineapple extract. Whisk until the butter is completely melted

For Pineapple Buttercream:

Next, prepare the pineapple buttercream. Place the softened butter into a mixer bowl. Make sure the butter isn’t too soft or melted! If the butter is too soft, the frosting will stay flat. Mix the butter on high speed for 7 to 8 minutes, until it’s super fluffy, creamy, and pale white in color.

Add the remaining ingredients: confectioner’s sugar, heavy cream, and pineapple extract. Mix again for 3 to 4 minutes until the buttercream is smooth. Store the buttercream in the refrigerator if you’re not using it right away

Assembling the Cake:

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To assemble the cake, first use a long, serrated knife to level the top of each cake layer.

Next, spread a generous amount of frosting onto each cake layer. Transfer some of the frosting into a pastry bag tipped with a star or plain tip. I used a French star tip #4. Pipe a barrier ring of buttercream around the edge of the cake layer. This will help keep the pineapple curd inside.

Add about ¼ cup of pineapple curd into the center and spread it evenly. Top with the next cake layer and repeat the process.

Frost the top and sides of the cake with a crumb coat of frosting first, then allow the cake to chill for about 30 minutes in the fridge. Once chilled, apply the final coat of buttercream and smooth the cake. Garnish the top with dollops of cream and dried pineapple flowers!

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Chill the cake for a few hours before serving. You can also make this cake ahead of time and keep it stored in the refrigerator for up to 3 days. When serving, add spoonfuls of pineapple curd with each cake slice

For Dried Pineapple Flowers:

For Dried Pineapple Flowers: Clean a fresh pineapple by cutting away the outer peel. Using a sharp knife, slice the pineapple into very thin slices. Mine were about 1 ½-mm thick, less than 1/8thof an inch. You can also use a mandeline slicer for this step.

Preheat the oven to 225F. Place the pineapple circles into a cupcake pan. Spray the pan with a baking spray to keep the fruit from sticking. Bake the pineapple for about 2 ½ to 3 hours, until it’s dried and golden brown. The fruit will still be slightly soft and malleable. Let the pineapple cool at room temperature

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