Pineapple Crush Cake
Fluffy vanilla cake layers with pineapple filling & cute buttercream daisy decor!
Ingredients
For the Pineapple Topping:
- 2½ cups Crushed Pineapple with the juice
- 2 Tbs Cornstarch 2 Tablespoons 16g
- 4 Tbs Vegan Butter 4 Tablespoons 56g
- 3 teaspoons Spiced Rum Extract or Spiced Rum *optional 15ml
Instructions
- Preheat the oven to 350°F & grease & parchment line 3-7" cake pans
- Prepare the yellow cake recipe according to the instructions on that post & while the cakes are baking prepare the buttercream recipe as well
- If you are making the daisy decor you will separate out ¼ cup buttercream for the yellow, ¼ cup for green & about 1½ cups white for the daisy petals
- The rest of the buttercream is to be tinted a light yellow for the icing & building of the cake
- Meanwhile prepare the pineapple topping by draining all the juice from the pineapple can into a small sauce pot along with the cornstarch & whisk completely smooth
- Cook over medium high heat whisking constantly until it comes to a full boil
- Remove from the heat & add the optional spiced rum extract & the vegan butter stirring until melted
- Add the crushed pineapple to the cooked custard then transfer to a bowl or container to cool, reserve until ready to build the cake
- Once the cakes are baked & completely cold build the cake as shown in the video tutorial
Video
Notes
Be sure to read all the notes for success section above the recipe
Storage Pineapple Crush Cake can be stored at room temperature for up to 3 days
For longer storage keep refrigerated for up to 10 days
For longer storage keep refrigerated for up to 10 days
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