Leigh Beisch
Hands-On Time
50 Mins
Total Time
1 hour 40 minutes
Yield
Makes one 8x8-inch cake

How to Make It

Step 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.

Step 2

Reduce the oven temperature to 350°F. Grease an 8 x 8-inch square glass baking dish with butter or nonstick spray.

Chef's Notes

 

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

Real Sweet

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Ratings & Reviews

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