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Piña Limón Pineapple-Lime Impossible Cake (Tropical Flan Cake)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Pina Limon
Author:
Dolce Flav
Servings
14
Prep Time
30 minutes
Cook Time
90 minutes
Bake a show-stopping pineapple-lime impossible cake by whisking a bright lime flan, pureeing canned pineapple for a fragrant cake batter, and baking both together in a Bundt pan in a hot-water bath. After cooling completely, simmer butter, brown sugar, and reserved pineapple juice into a quick caramel, glaze the cake, and crown with caramelized pineapple slices and fresh lime zest for a glossy tropical finish.
Ingredients
Lime Flan
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1 (14-oz) can sweetened condensed milk
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1 (12-oz) can evaporated milk
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¼ cup fresh lime juice
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4 large eggs (room temp)
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2 Tbsp lime zest
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Pinch of salt
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1 tsp vanilla extract
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½ tsp Piña Limón Extract
Pineapple Cake
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1 (20-oz) can pineapple slices in juice, undrained
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1¾ cups all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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1 cup white sugar
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½ cup unsalted butter, softened
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2 large eggs (room temp)
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1½ tsp vanilla extract
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1 to 1½ tsp Piña Limón Extract (to taste)
Pineapple Caramel Topping
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2 Tbsp unsalted butter
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2 Tbsp packed brown sugar
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Pinch of salt
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Reserved ½ cup pineapple juice + reserved slices (from the can)
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Garnish: extra lime zest & cherries (optional)
Directions
Prep the pan & oven: Heat oven to 350°F (175°C). Generously grease a 10-inch Bundt pan. Set a large roasting pan on the rack for a water bath.
Make flan: Whisk condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, vanilla, and ½ tsp Piña Limón Extract until smooth. Pour into Bundt pan.
Reserve pineapple: From the can, pull out 4 slices and ½ cup juice; chill for topping. Puree remaining slices with their juice to ~1¼ cups.
Mix dry & cream butter: Whisk flour, baking powder, baking soda, and salt. In another bowl, cream sugar and butter until fluffy; beat in eggs one at a time. Add vanilla + 1–1½ tsp Piña Limón Extract.
Finish cake batter: Alternate dry mix with pineapple puree, mixing just to combine. Gently spoon batter over the flan layer (they separate during baking).
Bake in water bath: Set Bundt pan in roasting pan; pour in hot water to ~⅓ up the sides. Bake ~1½ hours, until a tester in center is clean.
Cool & unmold: Remove foil; cool 1 hour. Loosen edges, invert onto a platter, cool 30 minutes, then refrigerate 4 hours to overnight.
Caramel & finish: Bubble butter and brown sugar; add reserved pineapple juice and slices; cook until glossy and slightly deepened. Arrange slices on cake, spoon caramel over, and garnish with lime zest/cherries. Slice and serve chilled.
Recipe Note
FAQs (10)
What is Piña Limón Extract? A concentrated flavoring combining pineapple and lime; it’s water-soluble and ideal for baking and beverages.
Can I make it without the extract? Yes—use only vanilla; flavor will be a bit softer (still great).
Why a water bath? Gentle, even heat helps the flan set while the cake rises—classic for “impossible”/flan cakes.
Fresh vs canned pineapple? The recipe is optimized for canned with juice; fresh can alter moisture and won’t provide the needed juice quantity.
How strong should the extract be? Start with 1 tsp in batter + ½ tsp in flan; increase to 1½ tsp in batter if you want a bolder aroma.
Can I bake in a loaf or round pan? A 10-inch Bundt is recommended for even layering and release. Other pans may change bake time and results.
How do I prevent curdling the flan? Mix gently, avoid over-baking, and chill fully before slicing.
Storage? Cover and refrigerate up to 3 days; the caramel sets beautifully overnight.
Can I spike the caramel? A spoon of dark rum in the caramel is tasty—cook off the alcohol briefly. (Optional chef’s twist.)
Gluten-free? Not as written; try your favorite 1:1 gluten-free flour blend for the cake portion and monitor texture.