We’ve had Garlic Edamame for an appetizer and Pineapple Curry Stir Fry for dinner. The next stop on our Hawaiian journey is dessert. Yum. And of course I had to include pineapple once more because we are talking about Hawaii, after all. We visited the Dole Plantation on both of our vacations to Hawaii. We love the Dole Whip (which incidentally you can also get in Adventureland in the Magic Kingdom in Disney World) and had a great time planting pineapples and going through their huge maze.
So I wanted to feature pineapple once again. This recipe was originally titled Pineapple Squares. I made it expecting a shortbread-type cookie crust topped with pineapple, and initially I was a bit disappointed with the outcome because that’s not really remotely close to what came out of the oven. However after tasting my creation, my disappointment abated, because I still ended up with a delicious pineapple treat.
This cake tastes almost like a pineapple upside down cake, however all the pineapple is mixed in to the batter, making it what I will call “Pineapple Inside Out Cake.” It’s a sweet delicious end to any Hawaii themed meal or on its own. It is super fast to prep too so you can quickly whip up a cake and get it into the oven while making the rest of dinner. Just cream together the butter and sugar, then add in the eggs one at a time and then the dry ingredients. Last, add in the not-so-secret ingredient, drained crushed pineapple. Pour into a 9×13-inch baking pan.
Bake for 30 to 35 minutes until cooked through. Just enough time to get the rest of dinner prepared.
Serve warm or cold, sprinkled with a little bit of confectioner’s sugar. Come back tomorrow for our final Hawaiian treat for the week. Hope the jet lag won’t be too rough when we come back home to reality…
Pineapple Inside Out Cake (adapted from Best of the Best from Hawaii Cookbook)
Yield: one 9×13 inch cake
nonstick cooking spray
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 20 ounce can of crushed pineapple, drained
1. Preheat the oven to 350F. Cream together the butter and sugar in the bowl of a mixer on high speed. Add in the eggs one at a time. Add the the flour, baking powder, baking soda and salt, combining on medium speed.
2. Drain the pineapple and and add it to the mixing bowl. Combine on low-to-medium speed until fully mixed. Pour batter into a greased 9×13-inch baking pan.
3. Bake at 350F for 30-35 minutes. The cake will appear golden brown on time and should be cooked through. Let cool and cut into individual pieces. Sprinkle with confectioner’s sugar just before serving.