Rummy Roasted Pineapple Pudding Cake

rummy-pineapple-pudding-cake
Photo by Leigh Beisch
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  • Makes one 8x8-inch cake
  • Hands-On Time
  • Total Time

From the outset, this appears to be any streusel-topped, brown-sugary crumb cake. But tucked within is a gold mine of caramelized, roasted pineapple chunks. And below that? Well, this cake actually makes its own sauce. True story. It does require a few steps, but the effort is worth it. Add a scoop of vanilla ice cream and you’ve got dessert dynamite. (This recipe is excerpted with permission from Real Sweet by Shauna Sever, William Morrow copyright © 2015)

Ingredients

  1. Check For the roasted pineapple:
  2. Check 1 1/2 cups pineapple, fresh or canned and drained, cut into 1-inch chunks
  3. Check 1 tablespoon dark muscovado sugar
  4. Check For the streusel:
  5. Check 1/4 cup unbleached all-purpose flour, spooned and leveled
  6. Check 3 tablespoons dark muscovado sugar
  7. Check 1 tablespoon turbinado sugar, optional
  8. Check 2 tablespoons unsalted butter, chilled and cut into small pieces
  9. Check Fine sea salt
  10. Check For the cake:
  11. Check 1 cup unbleached all-purpose flour, spooned and leveled
  12. Check 2 teaspoons baking powder
  13. Check 1/4 teaspoon baking soda
  14. Check 1/4 teaspoon ground cinnamon
  15. Check 1/4 teaspoon ground ginger
  16. Check 1/4 teaspoon fine sea salt
  17. Check 3/4 cup dark muscovado sugar
  18. Check 1/3 cup whole milk
  19. Check 1 large egg
  20. Check 2 tablespoons canola or grapeseed oil
  21. Check 1 teaspoon pure vanilla extract
  22. Check For the sauce:
  23. Check 1 cup pineapple juice
  24. Check 1/4 cup dark muscovado sugar
  25. Check 2 tablespoons dark rum (such as Myers’)
  26. Check 1/4 teaspoon ground cinnamon

Directions

  1. Position a rack in the center of the oven and preheat it to 450°F. Line a rimmed baking sheet with parchment paper. Toss the pineapple chunks on the baking sheet with the dark muscovado sugar until the fruit is evenly coated with an amber glaze. Roast, rotating the pan once, until the chunks are tender and caramelized at the edges, 15 to 20 minutes. Remove the pan from the oven, set aside, and let the pineapple cool on the pan.
  2. Reduce the oven temperature to 350°F. Grease an 8 x 8-inch square glass baking dish with butter or nonstick spray.

 

(This recipe is excerpted with permission from Real Sweet by Shauna Sever, William Morrow © 2015)