Pineapple Mousse Cake

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I have been searching high and low for a good pineapple cake recipe for a long time now, only to be disappointed each time. I sure found some very interesting recipes using anywhere from a truckload of ingredients to just two ingredients. The recipes I tried were either not pineapply (that’s a word, right?) enough for me or turned out gummy and mushy. I did not try the 2-ingredients pineapple cake which uses just an Angel food cake mix and a can of crushed pineapples. It is said to yield a surprisingly yummy cake in spite of just the 2 ingredients. Have any of you tried that particular recipe? If you are interested, you can find the recipe here.

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Anyway, once I was done experimenting, I decided to just convert a fabulous yellow cake into a pineapple cake by adding crushed pineapples and juice to it, and then amp it up by smothering on a luscious pineapple mousse on top. I was happy with the results….it is very tender and moist, and has a bite from the crushed pineapples. The pineapple mousse couldn’t be easier; just some heavy cream, vanilla pudding mix and pineapple jello mix, and you have a delectable pudding-like mousse that you can eat by the spoonful. Find its strawberry variation here.

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Pineapple Mousse Cake

Yellow cake recipe: Bakepedia by Dede Wilson, altered.

Ingredients:

2¾ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature, cut into small pieces

1⅔ cups sugar

2 teaspoons vanilla extract

4 large eggs, at room temperature

2/3 cup whole milk, at room temperature

1/3 cup pineapple juice drained from the crushed pineapples

1 (8 oz) can of crushed pineapples, well drained

Method:

Position the rack in the center of your oven. Preheat to 350˚ F. Coat the inside of a 9-inch by 13-inch pan, line bottom with parchment, then spray parchment.

Whisk together flour, baking powder and salt in a medium bowl to combine and aerate; set aside.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.

Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternating with the milk first and then the juice. Begin and end with the flour mixture and beat briefly until smooth. Fold in the crushed pineapples by hand. Pour batter into the prepared pan.

Bake for about 25 to 30 minutes or until a toothpick shows a few moist crumbs. The cake will have begun to come away from the sides of the pan. Cool on rack for 10 minutes. Unmold, peel off parchment, and place directly on rack to cool completely.

Pineapple Mousse:

1 cup heavy cream

2 tbsp instant vanilla pudding mix

2 tbsp pineapple jello mix

Mix the ingredients together and whip until soft peaks form.

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