Ingredients
Cake Layers
Pineapple Compote
Filling Cream
Covering Cream
Instructions
Step 1
Use a blender to puree the *pineapple* and *juice*. Mash the *bananas* with a fork.
Sift the *flour* with baking powder, baking soda, and cinnamon. Add the sugar and salt, then mix well.
Combine the oil and eggs with the dry ingredients. Stir in the *pineapple banana puree*.
Finally, add the *raisins* or *nuts*. Bake at *350Β°F (175Β°C)* for *35 minutes*. Check readiness with a toothpick.
Step 2
Cut the *pineapple* into pieces and bring to a boil in a saucepan with the *syrup*.
Mix the *sugar* with the *cornstarch* and add to the saucepan. Stir and cook for a minute until thickened. Allow to cool.
Step 3
Beat the *heavy cream* with the *powdered sugar* until soft peaks form.
Add the *cream cheese* and continue to beat until smooth.
Step 4
Beat the *softened butter* with the *powdered sugar* until fluffy and pale.
Add the room temperature *cream cheese*, mix until combined, and add coloring if desired.
Servings
π Wow your guests by serving this tropical sensation as the centerpiece of your holiday dessert table. Pair it with a scoop of vanilla ice cream, and watch as the contrast of cold creaminess complements the warm notes of banana and cinnamon.
πΏ Looking for a bit of zest? Grate a hint of lime zest over the top for a citrus twist that enlivens each bite. The pop of green against the soft creamy frosting also adds an extra festive flair to the cakeβs presentation.
β Moreover, this cake pairs exceptionally well with a warm cup of ginger tea or spiced coffee, enhancing its cinnamon undertones and enriching the overall tasting experience. Gather around the fireplace with loved ones and enjoy a slice with your favorite holiday brew.
Equipment
Preheat your oven to a precise 175Β°C to ensure an even bake for your cake layers.
Create a smooth puree by blending the pineapple and juice. A good blender will give you the perfect consistency.
A stand or hand mixer will help you whip up your creams and ensure a fluffy, even frosting.
Using a non-stick pan can save you the hassle of stuck cakes. Donβt forget to grease it properly!
The trusted tool to test if your cake is baked through without guesswork.
Variations
π Gluten-Free Version: Substitute flour with a gluten-free baking mix. Ensure your baking powder and other additives are also certified gluten-free for a worry-free indulgence.
πΏ Vegan Version: Replace the eggs with flaxseed meal (1 tablespoon flaxseed + 2.5 tablespoons water per egg), and use coconut cream instead of dairy cream. Opt for vegan cream cheese and butter substitutes to maintain that creamy texture without compromising flavor.
Faq
- Why did my cake turn out dry?
Ensure you measure ingredients precisely, especially flour, and do not overbake. Cover with foil if the top browns too quickly.
- Can I use fresh pineapple instead of canned?
Yes, but adjust the sweetness since fresh pineapple can be less sweet than canned. You might need to add a little more sugar.
- How can I make the frosting firmer?
Chill your frosting in the refrigerator for 15-20 minutes before applying to the cake. This will firm it up slightly for a smoother application.
- Is there a way to make this cake spicier?
Add a pinch of nutmeg and ginger to the batter for a spicier kick.
- How can I store leftover cake?
Wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 3 days. Allow it to sit at room temperature for 30 minutes before serving.
- What's the best way to transport the frosted cake?
Chill the cake before transport to keep the frosting stable. Use a cake carrier for protection during transit.