This is a dessert. Well, duh. I point out this obvious fact because I make a clear distinction between desserts and sweet treats. Sweet treats are something you eat when trying to be good, maybe you’re on a diet or you just don’t want anything heavy. This is not that. If you’re going to do dessert, don’t hold back. Anything you find in my dessert section is most definitely not diet friendly but they are all mighty delicious.
This dessert is no exception. All I ask is that you make it once like it’s listed and then fiddle with it if you want. Personally I’m not a big pineapple fan. A few months back I got a pineapple in our bountiful basket and I wasn’t sure what to do with it. My family requested this cake and here I am. I searched the internet and all I kept finding were recipes that dumped a box cake mix (blech) onto pineapples. That is most definitely not how I like to bake. I finally stumbled upon this recipe by Allison Shaw. After getting over my shock at some of the ingredients (as in, “Oh my god, there’s HOW much butter in this?”) I knew this was the one to try. I modified it slightly and the result was so moist and so delicious (how could anything NOT be with that much butter) that I knew I would make it again.
So here I am, making it for the guys my husband works with. This way he can have some himself and the rest of the cake will be out of my line of sight (I’m trying to be good, remember?). I MIGHT save a piece for my daughter.
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup butter
- 2 tablespoons Karo syrup
- 1/4 cup pineapple juice
- 2 cups all-purpose flour
- 1/2 cup plus 2 Tablespoons cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sugar
- 1 regular size box vanilla instant pudding mix
- 1 1/2 cups butter
- 5 eggs- beaten slightly
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 pineapple sliced and cored into 1/4″ slices or slightly thicker
The only thing that’s not added on here is a can of crushed pineapple. I used a 20 oz can so I could get the juice, and I also used the crushed pineapple but in the end, the fresh pineapple tasted much better so next time I’m only going to use the juice and fresh pineapple for this.
Start by adding the dry ingredients in a large mixing bowl and set aside.
Next, get to work on the topping. Add 1/2 cup butter, brown sugar, Karo syrup and pineapple juice in pan. As the butter melts, give a mix and let simmer (keep on low or you will burn it) for 3-5 minutes.
In a separate pan (or you can do this in the microwave) melt the rest of the butter. Using a non metal spoon, add the melted butter to the dry ingredients. Give a good mix then add your eggs, sour cream, buttermilk and vanilla. Using your mixer, blend on medium for 2 minutes. It will be nice and thick.
Your topping mixture should be done at this point. remove from the heat. Take a greased 9 x 13 deep pan (I used a lasagna size pan) and pour the topping mixture in there, evenly coating the bottom. Add your pineapple slices and then distribute the crushed pineapple throughout.
Now you are going to add that cake mix on top. This can be tricky because the cake mix is thick and you have to sort of glop it on top. NO MIXING. Be gentle with it and try and get it on evenly. I placed my pan on a parchment covered cookie sheet. It’s just easier to handle this way and if any of that syrup mixture spills over, you just throw away the parchment paper. No mess.
The original recipe called for a one hour cooking time but I had mine in for an hour and twenty minutes. At the 35 minute mark I noticed the top was nice and brown but it was clearly not done cooking. I carefully set a piece of tin foil on top to keep the top from browning any more.
Once a knife comes out clean, take it out and let it sit. When the pan is cool enough you have to do the flip. This can be tricky. I put a cookie sheet on top of mine and while holding it VERY SECURELY, I flipped them both together. The cake slipped right out of the pan.