Reporter: Originally from South America, pineapple is now grown in many warm countries around the world, including Vietnam. It has a sweet and slightly tangy flavor, and its juicy texture can make cakes wonderfully moist.
Rosa: You guys will love this super-moist pineapple cake even if you don’t have a sweet tooth, believe me! It’s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped-cream frosting. It may sound fancy and complex but trust me when I say that each element of this cake is so easy to make!
Reporter: Pineapple cake is a popular tropical dessert. The pineapple adds natural sweetness, a little acidity, and plenty of moisture, making the cake light and fragrant. Fresh pineapple is especially good for this recipe because it has a brighter flavor than canned pineapple.
Rosa: You will need to have some oil or cooking spray. We will use 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking soda, salt, 2 eggs, and, of course, pineapple. Now is the best time to enjoy pineapple in Vietnam, so I will use fresh pineapple instead of canned crushed pineapple. To make the frosting, you will need cream cheese, unsalted butter, and powdered sugar. You can add vanilla extract if you have it.
Reporter: And there is another interesting thing about pineapple. It contains an enzyme called bromelain. This enzyme is known for helping to break down proteins, which is one reason pineapple is sometimes used in marinades for meat. But for today, we’re keeping things sweet!
Rosa: You mix flour, white sugar, baking soda, and salt in a large bowl, make a hole in the center, and then add the eggs, crushed pineapple with juice, and vanilla. Whisk until they are all well combined. Don’t worry if the mixture looks very simple. The pineapple will add plenty of moisture and flavor. Then just pour it into the prepared baking dish.
Reporter: The preparation is straightforward, making this a great recipe even for beginner bakers. Once everything is mixed together, the oven does most of the work. Just preheat the oven to 180-185 degrees C and grease a baking dish with cooking spray.
Rosa: We will bake in the oven until the top is deeply browned. It will take about 30–35 minutes. When the cake is done, let it cool in the dish. Now I’m making the frosting. You just need to combine cream cheese and butter for the frosting in a mixing bowl and beat with an electric mixer until smooth. It only takes about 1 minute. Then you add powdered sugar and vanilla and beat until it’s creamy. It normally takes about 2 minutes. Then just spread the frosting on the cooled cake and enjoy. And don’t put the frosting on while the cake is still warm; otherwise, the frosting can become too soft.
Reporter: This cake is perfect for an afternoon tea, a family gathering, or any time you want something sweet and refreshing. The fresh pineapple gives a lovely tropical flavor, and the creamy frosting adds richness and balance. So, if you have a fresh pineapple in your kitchen, why not turn it into something delicious? Thank you to Chef Rosa Vasconcelos for sharing this wonderful recipe with us. You’ve been listening to “Food Delight.”
