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Tropical Pineapple Dream Cake with Oil‑Soluble Pineapple Flavoring
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Pineapple
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
30 minutes
This moist and flavorful Tropical Pineapple Dream Cake elevates the pineapple experience by combining crushed pineapple with a concentrated oil‑soluble pineapple flavoring. The cake batter is mixed, poured, and baked until golden, then cooled before frosting. The frosting is a creamy pineapple buttercream with extra drops of the oil‑soluble extract for amplified aroma. The result is a bright, tropical cake with a true pineapple punch in both crumb and icing.
Ingredients
Cake
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2 cups (240 g) all‑purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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¾ cup (150 g) granulated sugar
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¼ cup (50 g) brown sugar
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2 large eggs, room temperature
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½ cup (120 ml) vegetable oil
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1 cup (240 ml) buttermilk (or milk + 1 Tbsp vinegar)
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1 (20 oz / ~567 g) can crushed pineapple (undrained)
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Oil‑Soluble Pineapple Flavoring Extract: ½ tsp (or ~30 drops, adjust per strength)
Pineapple Buttercream Frosting
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1 cup (227 g) unsalted butter, softened
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3 cups (360 g) powdered sugar
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2 Tbsp crushed pineapple (from can), plus 1 Tbsp juice
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¼ tsp salt
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Oil‑Soluble Pineapple Flavoring Extract: ¼ tsp (or ~15 drops)
Directions
Preheat & Prepare Pan
Preheat your oven to 350 °F (175 °C). Grease and line the bottom of a 9×13‑inch (23×33 cm) baking pan with parchment paper, then grease again.
Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
Whisk Wet Ingredients & Pineapple
In a large bowl, whisk sugar, brown sugar, and vegetable oil until blended. Add eggs one at a time, whisking after each addition. Stir in buttermilk until smooth. Add crushed pineapple (with juice) and the oil‑soluble pineapple flavoring extract, mixing just until combined.
Mix Batter & Pour
Gently fold the dry ingredients into the wet mixture, stirring just until no large streaks of flour remain. Pour the batter into the prepared pan, spreading it evenly.
Bake
Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.
Cool
Let the cake cool in the pan for 10 minutes, then lift it (using parchment) onto a wire rack to cool completely (about 30 more minutes).
Make Buttercream Frosting
While cake cools, beat softened butter on medium speed until creamy (≈2 minutes). Gradually add powdered sugar (about ½ cup at a time), mixing well. Add the 2 Tbsp crushed pineapple + 1 Tbsp juice, salt, and oil‑soluble pineapple extract. Continue beating until light, fluffy, and spreadable (2–3 more minutes).
Frost & Serve
Spread the frosting over the cooled cake in an even layer. Slice and serve. Store leftovers covered in the refrigerator (bring to room temperature before serving for the best texture).
Recipe Note
10 Frequently Asked Questions (FAQ)
What is oil‑soluble pineapple flavoring, and why use it?
It’s a highly concentrated pineapple emulsion or extract that dissolves in oils and fats. Using it intensifies the pineapple aroma in rich batters and buttercream, beyond what crushed pineapple alone can deliver.
Can I substitute a water‑soluble pineapple extract instead?
You can, but water‑soluble extracts may not blend as uniformly into the fat-based cake batter and frosting, possibly causing streaking or loss of aroma under heat.
How many drops correspond to ½ tsp of extract?
Typical oil flavor emulsions have ~100 drops per teaspoon; for safety start with ~25–30 drops (≈⅓ tsp), then adjust upward by taste.
Can I reduce or omit the crushed pineapple?
You can reduce to ¾ cup, but the cake will lose moisture and texture. The flavoring helps compensate, but the pineapple’s liquid and fiber contribute to texture.
Can I make this a layer cake (two 8‑inch rounds)?
Yes — adjust bake time (≈25 min per layer) and divide batter evenly. Ensure layers are fully cooled before stacking.
Is this vegan‑adaptable?
To adapt: use plant‑based butter, nondairy milk + acid, and egg replacers (e.g. flax or commercial substitutes). The oil‑soluble extract still works well in such versions.
How should I store the cake and frosting?
Cover and refrigerate. Consume within 3–4 days. Bring to room temperature before serving to soften the buttercream.
Can I freeze this cake?
Yes — freeze unfrosted slices individually in airtight wrap for up to 2 months. Thaw overnight in fridge and frost just before serving.
Why did my frosting turn runny or seize?
Over‑addition of pineapple juice or extract can loosen the frosting. To fix, chill it briefly, then re‑whip, or add a little sifted powdered sugar to thicken.
Pineapple Dessert Recipes Using Oil Soluble Extract
Pineapple dessert recipes using oil-soluble extract often include cakes, frostings, ice creams, and no-bake treats, where the concentrated extract enhances the pineapple flavor without adding extra liquid, making it ideal for rich, creamy, or baked desserts.