February is my birthday month and you bet there will be some sort of celebration. This year I am starting to get a bug inside to make my own cake. I had that same feeling almost ten years ago when I made my first cake ever also for my birthday. And guess what? It was an Pineapple cake! I baked an almond cake with a pineapple filling and a buttercream frosting covered in toasted almonds and garnished with DOLE Pineapple Chunks. Yes, this shows you how much I love pineapple.
Take a look at the images from back then. Oh pardon my pre-blogging food pictures. This was almost 10 years ago.
So for 2018 I want to make a pineapple cake again and I am leaning towards a not so traditional cake. My plan is to test a few ideas and share my favorites with you to see which one you guys like better. So let’s start with this Pineapple Tres Leches Cake which I think will be really hard to beat because it turned out so so good.
The tres leches cake is one of my ultimate favorite desserts ever. This is a fool proof recipe that I’ve made many times and you will love. The only change to my traditional recipe is that I am making it a Pineapple Tres Leches. For the frosting I did a Dominican meringue or suspiro. You can find the recipe here. Or you can use whipped cream as well.
To give this cake that tropical pineapple twist what I did was add the following:
Pineapple juice (from the can) in the batter.
Pineapple reduction as a layer before the final topping.
And pineapple chunks as part of the garnish.
It turned out perfect. Each bite was smooth, velvety, full of that three milks goodness and refreshing pineapple taste. Hope you get to try it soon! And stay tuned for my next pineapple dessert to see which one makes it for my birthday at the end of the month 🙂
- -For the cake:
- 5 egg yolks
- 2 tablespoons DOLE® pineapple juice
- 1 cup sugar
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 5 egg whites
- 3⁄4 teaspoon cream of tartar
- -For the pineapple filling:
- 20 ounces DOLE® Crushed Pineapple
- 1⁄2 cup sugar
- 2 tablespoons water
- -For the three milks mixture:
- 3 cups sweetened condensed milk
- 2 cups evaporated milk
- 1 cup whole milk
- 1 teaspoon vanilla
- 2 teaspoons rum
- -For the topping:
- Search meringue recipe on the blog Or use whipped cream
- Preheat oven at 350F
- Start making the cake by beating with an electric mixer the egg yolks and sugar until well combined. Add two tablespoons of pineapple juice and keep mixing until a smooth pale yellow cream has formed.
- In a separate container mix together the flour and salt and add this to the creamed egg yolks slowly and folding it with a spatula in order to gently combine.
- In a clean bowl beat with an electric mixer the egg whites until foamy and soft peaks have formed (about 2 minutes). Add cream of tartar to the beaten egg whites and beat for another minute.
- Next gently fold the beaten egg whites into the flour, sugar and egg mixture.
- Pour this final mixture in an ungreased nonstick 13 x 9 baking pan.
- Bake at 350F for 30 minutes. Or until it is lightly brown and a toothpick comes out clean if inserted.
- Once cake is out of the oven let it cool at room temperature.
- While the cake is being baked place in a saucepan the crushed pineapple, sugar and water on high heat until it starts to bubble. Then bring heat down and let is simmer for about 20 minutes until most of the liquid has evaporated and the pineapple has reduced. Remove this from the heat and let it cool down. The reduction will thicken a bit more once cooled. Set aside.
- Now mix the three milks with the vanilla and rum. Set aside.
- When the cake is all baked and cooled you can start assembling the Tres Leches Cake by poking the cake with a fork and pouring the three milks mixture slowly until the cake absorbs all of the liquid. It may take a pause or two as you pour the liquid before it gets absorbed and you start pouring again.
- The next step is to spread the pineapple reduction over the cake and then top it with whipped cream or meringue. I highly suggest the meringue so don’t forget to search for the recipe on the blog.
- Garnish with pineapple chunks for that fresh pineapple texture and flavor.