Pineapple Cake

Votes: 3

Time: 2 hours.
Complexity: easily
Servings: 10

A crown of real pineapple leaves gives this cake a realistic look, but underneath isn't juicy fruit, but a gorgeous, moist sponge cake layered with vanilla icing. To give the cake the pineapple shape, bake the top and bottom layers in round quart-size bowls. You can create the "scales" using yellow round Candy Melts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small pineapple
Cooking spray
1 package (430-450 g) of yellow sponge cake mix (+ necessary additional ingredients)
2 packages of vanilla glaze (450 g each)
Yellow food coloring
1.5 bags of 350g yellow Candy Melts

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C. Cut off the top of the pineapple and set aside. Peel and finely dice the pineapple. 1/2 cup for the cake.
Generously spray one 6-inch (15 cm) cake pan and two 1-quart (1-liter) ovenproof bowls with cooking spray. Mix the yellow cake batter according to package directions; fold in the diced pineapple.

Divide the batter among the bowls and the pan. Bake until a toothpick inserted into the cake comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Let cool, then turn the cakes out onto a wire rack.
Using a serrated knife, trim the puffy tops of all three cakes so they are flat.
Place one cake layer from the bowl, wide side up, on a small cardboard circle. Spread a layer of frosting on top, then add a round cake layer, more frosting, and another cake layer from the bowl, wide side down.
Tint the remaining frosting yellow with food coloring. Spread it in a thin layer over the entire cake, reserving 0.5 cups of frosting.
Cover the cake with yellow melt-in-the-candy canes, arranging them in a checkerboard pattern, leaving an open space at the top for the leaves.
Dip the back of a small spoon into the remaining yellow icing and pipe a small dot onto each candy. Trim the base of the pineapple leaves and carefully place the crown on the cake.

Categories:

recipe / Summer dishes / Desserts / Cupcakes, biscuits / Fruit desserts / Cakes / Food Network - recipes