A delicious cake baked over caramelized pineapple.



  • 200 gr liquid black sugar
  • 200 gr pineapple rings, canned in natural juice
For the cake:
  • 250 gr flour, for all uses
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 60 gr cream cheese
  • 60 gr margarine with butter, at room temperature
  • 110 gr granulated sugar
  • 60 gr liquid black sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 120 ml milk, at room temperature
  • 60 gr yoghurt
  • 2 egg whites, from large eggs


For the base:
  • Preheat the oven to 175 °C.
  • Sprinkle with black sugar the base of a cake pan. Drain the pineapple and place the rings evenly in the mold so that they touch each other.
For the cake:
  • First, sift the flour, baking powder and salt into a bowl.
  • Using the mixer, whisk the cream cheese, margarine with butter, the granulated and black sugar at medium speed for 5 minutes.
  • Add egg and vanilla extract and mix for 2 more minutes, scraping the sides of the mixer bowl.
  • In a bowl, mix the milk with the yoghurt and sift one third of the flour mixture. Mix by folding with a spatula.
  • Continue the same procedure with the remaining flour mixing in 2 doses.
  • Beat the egg whites in the mixer until they are triple in volume and have tight peaks.
  • Fold the egg whites into the mixture until they are fully incorporated and spread the mixture over the pineapple, making sure the pieces do not move.
  • Bake for 35 minutes and then let the cake cool in the mold and then turn it over to a platter carefully so that the pineapple pieces do not move.
Tip: Optionally, decorate with white chocolate

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