Chilean Pineapple Cake
Transport your taste buds to South America with this irresistible Chilean Pineapple Cake—a dessert that perfectly balances tropical sweetness with delicate layers of texture. Featuring an airy sponge cake made from simple pantry staples, this recipe is elevated with a luscious pineapple filling made by thickening the juices of canned pineapple. The cake is crowned with a cloud-like layer of freshly whipped cream, creating a light and refreshing treat that’s ideal for any celebration. With its vibrant pineapple flavor, tender crumb, and creamy finish, this dessert is a true showstopper. Serve this chilled masterpiece as a centerpiece for family gatherings or a refreshing summer indulgence. Embrace the tropical charm of this classic Chilean recipe in just under an hour!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 4 large Eggs
- 100 grams Unsalted butter
- 2 teaspoons Baking powder
- 2 teaspoons Vanilla extract
- 400 grams Canned pineapple slices (in juice)
- 1 tablespoon Cornstarch
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large bowl, beat the eggs and granulated sugar together using a mixer for 5-7 minutes, until the mixture is pale and fluffy.
In a separate bowl, sift together the flour, baking powder, and salt.
Gently fold the dry ingredients into the egg and sugar mixture in three batches, being careful not to deflate the air incorporated into the batter.
Melt the butter and allow it to cool slightly. Add the melted butter and vanilla extract to the batter, folding gently until fully combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the pineapple filling. Drain the canned pineapple slices, reserving the juice. Chop the pineapple into small pieces.
In a small saucepan, combine the pineapple juice and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens, about 3 minutes. Remove from heat, stir in the chopped pineapple, and let cool.
Once the cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice the cake horizontally into two even layers using a serrated knife.
Whip the heavy cream and powdered sugar together until stiff peaks form.
Spread the pineapple filling evenly over the bottom cake layer. Place the second layer on top and spread the whipped cream over the top and sides of the cake.
Decorate with additional pineapple slices or a light dusting of powdered sugar, if desired.
Refrigerate the cake for at least 1 hour before serving to set the flavors. Serve chilled and enjoy!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 34.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
