Looking for a different flavor in cakes, I came upon this recipe for Pineapple Cake from an Assumption College cookbook collection. I gave it a try, tweaked it a bit and everyone liked it. I was trying to give the old Pineapple Upside-down Cake a run for its old fashioned goodness and it did not let me down! Although, the glazing of the pineapples in the old fashioned cake does have it’s merits and chew.
Cake squares made with crushed pineapples topped with brown sugar and walnuts finished with a syrupy glaze as icing
- 2 cups (280 grams) all-purpose flour
- 1 ½ cups (300 grams) refined sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 567 grams crushed pineapple, undrained
- ⅓ cup (66 grams) brown sugar
- 1 cup (100 grams) coarsely chopped walnuts - toast in oven for 15 minutes before chopping
- ½ cup (100 grams) white sugar
- ½ cup (112 grams) butter
- ¾ cup evaporated milk
- 2 tablespoons light corn syrup
In a mixing bowl, sift together flour, sugar, baking soda, and salt.
Add crushed pineapple and mix until there are no more traces of flour.
Pour batter into 9 x 13-inch baking pan lined with foil.
Sprinkle top of batter with brown sugar and walnuts.
Lightly press the sugar/walnut topping on the cake batter.
Bake in preheated 350ºF (176ºC) oven for 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean.
Make the icing
Make icing right after the baked cake is out of the oven.
With a chopstick, poke holes all over the cake.
In a saucepan, combine icing ingredients and let it boil over medium heat until it becomes syrupy. Use a saucepan that is small but not too small because the mixture bubbles up and can overflow.
Your candy thermometer must reach 100ºC. This will take you about 20 - 25 minutes.
When the syrup is done, drizzle hot icing all over the cake. Let cool.
Cut into small squares and transfer to cupcake paper liners