Venezuelan Pineapple Cake
A Tropical Delight
Originating from the vibrant and diverse culinary traditions of Venezuela, the Venezuelan Pineapple Cake is a tropical delight that has captured the hearts and taste buds of many. This delectable cake showcases the perfect balance of sweet and tangy flavors, making it a popular choice for dessert lovers around
What could be more comforting than a delicious Venezuelan pineapple cake? This recipe combines the freshness of pineapple with the softness and sweetness of a fluffy batter, creating a dessert that will delight all your senses. Originating from Venezuela, this cake is a true classic that has conquered the palates of many generations.
The combination of tropical flavors and smooth textures make this cake a perfect dessert for any occasion, whether it's a family gathering, a birthday party, or simply indulging in a sweet treat at any time of the day.
For those looking to add a personal touch, consider customizing this recipe with your own twist. I recently experimented with adding cocoa powder to the batter, and the result was a delightful fusion of chocolate and pineapple flavors that was simply irresistible. It's a perfect option for chocolate lovers who still want to enjoy the tropical goodness of this classic dessert.
The Venezuelan pineapple cake is a true culinary masterpiece that captures the very essence of home cooking. With every bite, it will transport you to the warm beaches of Venezuela, where the sweet aroma of pineapple blends with the gentle murmur of the sea.
Preparing this delicious cake is easier than you think. With simple ingredients that you probably already have in your pantry and a straightforward baking process, you can enjoy this exquisite dessert in no time.
Give this Venezuelan pineapple cake recipe a try and surprise your loved ones with a tropical flavor they will never forget!
- 1/2 cup Milk (o water)
- 1/3 cup canolla Oil
- 3 Eggs
- 1 can Cake mix
- 1/2 cup Pineapple juice
- 1 can Pineapple slices
- 1 1/2 cup Granulated sugar
- 7 to 10 Cherries (For decoration)
- 3 tbsp Cocoa or Baking Cocoa (Option)
Melt the granulated sugar with water over medium heat until it turns into a golden caramel. Stir occasionally to ensure even melting. Let it boil until the bubbles turn a dark golden color, remove it from the heat and begin to distribute it throughout the mold evenly.
Preheat your oven to 350°F (175°C). Grease bottom 9x13-inch cake pan.
Mix in the KitchenAid for 2min the eggs, pineapple juice and oil.
In a slow speed add the cake mix, then mixer high speed for 3 min. Add the baking cocoa if you want the chocolate version.
Put into the pan the pineapple sliced and add the mix.
Bake for 40min or until toothpick inserted in center come out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
You can add cherryes to decorate.
Servings 12
- Amount Per Serving
- Calories 280.04kcal
- % Daily Value *
- Total Fat 12.01g19%
- Saturated Fat 2.03g11%
- Cholesterol 45.02mg16%
- Sodium 230mg10%
- Total Carbohydrate 40.02g14%
- Dietary Fiber 1.02g5%
- Sugars 25g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Secrets that no one will tell you about make Cake
- Bake for the exact amount of time, the cake can be very dry and burnt if time passes.
- Make sure to drain the pineapple slices well to remove excess moisture.
- Store any leftovers in an airtight container in the refrigerator for up to three day
- You can enhance the tropical flavors by adding the juice from pineapple can to the make the caramel.
Thanks for taking my recipe... Enjoy it