Summer baking means easy baking!
And this Pineapple Crush Cake fits that description!
Fluffy layers of vanilla cake, pineapple filling and the best vegan buttercream icing!
The daisy chain buttercream decor is completely optional but really fun and easy too!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO ASSEMBLE THIS CAKE!
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Notes for Success:
Coverts easily to gluten free simply use a 1:1 Gluten Free flour like Bob’s Red Mill *not sponsored
While I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 or more minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using
Pineapple Rum filling is essentially a quick stove top custard made with the juice from the canned pineapple!
Of course the Rum Extract is optional but really an amazing flavor addition!
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
I like to bake my cake layers into 3-7″ cake pans
If you don’t have 7″ pans simply divide the cake batter recipe listed below into 2-8″ pans for a 2 layer cake instead
American style buttercream is the one I’m using today but I have several recipes for you to choose from!
CHOOSING THE BEST BUTTERCREAM RECIPE
Decorating tips that I used for this design are Ateco #10 and Ateco #352
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Yield: serves 10ppl
Pineapple Crush Cake
Prep Time
2 hours
Cook Time
25 minutes
Total Time
2 hours 25 minutes
Ingredients
For the Pineapple Topping:
- 1 Can 20oz Crushed Pineapple in 100% juice
- *(this is equivalent to approx 2.5 cups crushed Pineapple & 1 cup juice)
- Cornstarch 2 Tablespoons (16g)
- Vegan Butter 4 Tablespoons (56g)
- Spiced Rum Extract or Spiced Rum 3 teaspoons (15ml) *optional
Instructions
- Preheat the oven to 350°F
- First prepare the yellow cake recipe and bake in 3- greased & parchment lined 7″ cake pans
- While the cakes are baking prepare the buttercream recipe as per the instructions.
- If you are making the daisy decor, you will then separate out ¼ cup buttercream for the yellow, ¼ cup for green & about 1½ cups white for the daisy petals
- The rest of the buttercream can be tinted a light yellow for the icing & building of the cake
- Meanwhile prepare the pineapple topping by draining all the juice from the pineapple can into a small sauce pot with the cornstarch and whisk completely smooth
- Cook over medium high heat whisking constantly until it comes to a full boil
- Remove from the heat and add the spiced rum extract and the vegan butter stirring until melted & combined well
- Add the crushed pineapple, transfer to a bowl or container to cool, reserve until ready to build the cake
- Once the cakes are baked & completely cold build the cake as shown in the video tutorial
Notes
Pineapple Crush Cake can be stored at room temperature for up to 3 days
For longer storage keep refrigerated for up to 10 days
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