Ingredients for Chilean Pineapple Cake
- 4 large eggs
- 1 3/4 cups granulated sugar
- All Purpose Flour
- Cornstarch
- 2 teaspoons baking powder
- Pineapple Chunks
- Liquor
- Heavy Whipping Cream
- Powdered Sugar
- Coconut Flakes
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How to Make Chilean Pineapple Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drain the pineapple chunks and reserve 1/2 cup of the juice. Add the drained pineapple chunks to the batter.
- In a small bowl, combine the reserved pineapple juice and the milk (or rum if using). Add to the batter and mix well.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite frosting (see frosting recipe below or use store-bought).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
186g
Fat
143g
Carbs
23g
