Pineapple Upside-Down cake is so last summer… make my Pineapple Rightside-Up Cake instead! If you’re in need of a summer-y dessert recipe just in time for Father’s Day, look no further.
This ombré style cake contains three layers of thick pineapple cake, two layers of caramelized pineapple, and a light vanilla buttercream frosting. The cake is tangy with a satisfying chewiness; I wanted to mimic the toothsome decadence of biting into a Taiwanese pineapple cake.
To accompany my shoot, I found an African mini pineapple at my local supermarket. I couldn’t separate it from its cake mother… don’t they look cute together?
Scroll down for the recipe!
Pineapple Rightside-Up Cake
- 2 1/2 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 1/4 cup crushed pineapple with juice (canned)
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 large eggs, whites and yolks separated
- Preheat oven to 350 degrees. Grease and flour two 5 inch cake pans.
- Sift together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream together butter and 3/4 cup sugar until light and fluffy. Add egg yolks. Beat until smooth.
- Add vanilla extract to pineapple mixture.
- Alternate adding the sifted ingredients and the pineapple to the butter/sugar mixture until fully incorporated. Beat until smooth.
- In a separate bowl, beat egg whites until stiff. Gradually add the remaining 1/4 cups of sugar, and beat until fully combined.
- Fold beaten egg whites into batter.
- Divide cake batter between the two pans.
- Bake for 45 minutes, or until a toothpick comes out clean. Let cool before cutting or frosting.
For the caramelized pineapple:
- 1 cup canned pineapple
- 1/2 cups sugar
- 1 teaspoon vanilla
- Combine ingredients in a saucepan over medium heat.
- Stir mixture until it begins to brown. Take off heat immediately.
For the buttercream frosting:
- 4 cups confectioner’s sugar
- 1 cup (2 sticks) butter, at room temperature
- 1 teaspoon vanilla extract
- yellow food coloring
- Beat the butter until light and fluffy.
- Sift the powdered sugar. Gradually incorporate into butter mixture.
- Add vanilla extract. Separate frosting into three bowls.
- Add 3 drops of yellow food coloring to one bowl. Add one drop to another bowl.
To Assemble: Torte the two pineapple cakes into four equal rounds. Use three of these rounds to build the cake. Spread a thin layer of caramelized pineapple between each layer. Frost with buttercream. Apply dark yellow buttercream to the bottom of the cake, light yellow to the middle of the cake, and white to the top of the cake. Achieve a smooth finish by using a bench scraper tool to blend the colors.
I had a mini-crisis as I was putting together this cupcake recipe. The berries were just too good on their own. It almost felt like it was disrespecting the berries to mix them up into cupcakes.
It’s that time of the year when even the berries at your shadiest local bodega are gorgeous angels. I infused this buttercream frosting with a natural raspberry jam and simply garnished the cupcakes with the beautiful berries in order to maintain their vital integrity.
How do you inject summer adventure in your life when professional goals and routines are running rampant? Just like infusing a buttercream frosting, you have to choose ingredients wisely and blend well. I recently concocted a summer bucket list of sweet distractions that will see me through until September.
- First of all, I want to visit this boat graveyard on Staten Island. The haunting and moody images captured by South Korean artist Miru Kim have me wanting to plan a visit, the drearier the day, the better.
- A week ago I passed by some colorful walls in SoHo and saw a sign for a mural art class… has anyone done this? I need to find out more! In the meantime, I’ll be thinking of some insightful and provocative imagery to scrawl onto buildings and freight cars.
- In honor of my birthday, I want to make a pavlova, a meringue cake usually topped off with whipped cream and berries. Fun fact, the pavlova is apparently named after a Russian ballerina. I’m most likely going to try out this recipe!
- I need to finally get that tattoo I’ve been talking about since last year! Looking into my crystal ball, 80-year-old Hadley of the future finally approves. That is all.
Add these strawberry raspberry chocolate cupcakes to your June pastry repertoire, and you won’t regret it. Each bite is a little burst of summery inspiration. Snack on them while you’re writing your own summer bucket list!
Scroll down for the recipe.
Strawberry Raspberry Chocolate Cupcakes
For the cupcakes (makes about 24 mini cupcakes):
- 1 1/3 cups flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1 pinch of salt
- 3 tablespoons unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup coconut milk
- Heat your oven to 350 degrees.
- Beat together the butter and the sugar.
- Add eggs and vanilla extract
- Sift together the flour, baking powder, baking soda, cocoa powder, and salt.
- Gradually add the dry mixture to the butter/sugar mixture, alternating with the coconut milk. Stop mixing once well incorporated.
- Fill lined cupcake containers 2/3 full with the batter. Bake for 20 minutes, or until a toothpick comes out clean.
For the frosting:
- 2 cups confectioners sugar
- 1/2 cup softened unsalted butter
- 1 tablespoons raspberry jam
- 1 tablespoon strawberry jam
- 1 drop red food coloring, if desired
- Beat the butter in a stand mixer until light and fluffy
- Gradually add the confectioners sugar
- Add jam and food coloring. Beat until well incorporated.
Wait until the cupcakes cool to add frosting. Garnish with raspberries and strawberry cutouts, as desired.