It doesn’t must be summer season to make this one!
Pineapple Crush Cake will herald some sunshine anytime of yr!
Fluffy layers of vanilla cake, pineapple filling and the most effective vegan buttercream icing!
The daisy chain buttercream decor is totally elective however actually enjoyable and simple too!
WATCH HOW TO ASSEMBLE THIS CAKE!
Notes for Success:
Coverts simply to gluten free merely use a 1:1 Gluten Free flour like Bob’s Pink Mill *not sponsored
Whereas I’m not an avid gluten free baker I’ve discovered that by permitting the batter to sit down for about half-hour earlier than baking will assist the ultimate texture
In addition to baking for a further 10 or extra minutes longer than the recipe specifies *this time relies upon the scale of the pans you might be utilizing
Pineapple Rum filling is actually a fast range high custard made with the juice from the canned pineapple!
After all the Rum Extract is elective however actually an incredible taste addition!
Cornstarch is a really troublesome ingredient to measure persistently with a quantity spoons measure
So whereas I record each measures under I can not stress sufficient how the grams measure with a scale goes to provide the finest outcomes.
Many instances individuals have complained that their custard is like rubber they usually don’t know why!
I wish to bake my cake layers into 3-7″ cake pans
For those who don’t have 7″ pans merely divide the cake batter recipe listed under into 2-8″ pans for a 2 layer cake as an alternative
American fashion buttercream is the one I’m utilizing immediately however I’ve a number of recipes so that you can select from!
CHOOSING THE BEST BUTTERCREAM RECIPE
Adorning ideas that I used for this design are Ateco #10 and Ateco #352
Pineapple Crush Cake
Fluffy vanilla cake layers with pineapple filling & cute buttercream daisy decor!
Substances
For the Pineapple Topping:
- 2½ cups Crushed Pineapple with the juice
- 2 Tbs Cornstarch 2 Tablespoons 16g
- 4 Tbs Vegan Butter 4 Tablespoons 56g
- 3 teaspoons Spiced Rum Extract or Spiced Rum *elective 15ml
Directions
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Preheat the oven to 350°F & grease & parchment line 3-7″ cake pans
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Put together the yellow cake recipe in accordance with the directions on that submit & whereas the muffins are baking put together the buttercream recipe as effectively
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In case you are making the daisy decor you’ll separate out ¼ cup buttercream for the yellow, ¼ cup for inexperienced & about 1½ cups white for the daisy petals
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The remainder of the buttercream is to be tinted a lightweight yellow for the icing & constructing of the cake
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In the meantime put together the pineapple topping by draining all of the juice from the pineapple can right into a small sauce pot together with the cornstarch & whisk fully clean
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Prepare dinner over medium excessive warmth whisking always till it involves a full boil
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Take away from the warmth & add the elective spiced rum extract & the vegan butter stirring till melted
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Add the crushed pineapple to the cooked custard then switch to a bowl or container to chill, reserve till able to construct the cake
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As soon as the muffins are baked & fully chilly construct the cake as proven within the video tutorial
Video
Notes
Storage Pineapple Crush Cake will be saved at room temperature for as much as 3 days
For longer storage preserve refrigerated for as much as 10 days
