Piña Limón Pineapple-Lime Impossible Cake (Tropical Flan Cake)

Piña Limón Pineapple-Lime Impossible Cake (Tropical Flan Cake)

Dolce Flav

Servings

14

Prep Time

30 minutes

Cook Time

90 minutes

Category

Pina Limon

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

    • 1 (14-oz) can sweetened condensed milk
    • 1 (12-oz) can evaporated milk
    • ¼ cup fresh lime juice
    • 4 large eggs (room temp)
    • 2 Tbsp lime zest
    • Pinch of salt
    • 1 tsp vanilla extract
    • ½ tsp Piña Limón Extract

    Pineapple Cake

    • 1 (20-oz) can pineapple slices in juice, undrained
    • 1¾ cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup white sugar
    • ½ cup unsalted butter, softened
    • 2 large eggs (room temp)
    • 1½ tsp vanilla extract
    • 1 to 1½ tsp Piña Limón Extract (to taste)

    Pineapple Caramel Topping

    • 2 Tbsp unsalted butter
    • 2 Tbsp packed brown sugar
    • Pinch of salt
    • Reserved ½ cup pineapple juice + reserved slices (from the can)
    • Garnish: extra lime zest & cherries (optional)

    Directions

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. Finish cake batter: Alternate dry mix with pineapple puree, mixing just to combine. Gently spoon batter over the flan layer (they separate during baking).

    6. 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.

    7. Cool & unmold: Remove foil; cool 1 hour. Loosen edges, invert onto a platter, cool 30 minutes, then refrigerate 4 hours to overnight.

    8. 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.