This Homemade Pineapple Turnover is a delightful and tropical twist on a classic dessert. With its caramelized pineapple slices and a moist, flavorful cake, it’s sure to be a crowd-pleaser. Perfect for any occasion, this turnover combines the sweetness of pineapples and cherries with a rich, buttery cake.
Ingredients:
- 1 can of pineapple slices in syrup
- 3 cups of flour
- 1 cup cooking oil
- 1 can of condensed milk
- 1 tablespoon of baking powder
- 2 tablespoons of vanilla essence
- 6 eggs
- 150 grams of butter
- 1 cup brown sugar
- ¾ cup white sugar
- Cherries in syrup to taste
Instructions:
- Caramelize the Pineapple:
- Place the butter in a skillet over medium heat and let it melt. Add the brown sugar and mix the ingredients for 2 minutes until the sugar dissolves and caramelizes.
- Grease a baking pan and pour the caramelized brown sugar into it.
- Arrange the pineapple slices and cherries in syrup over the caramel mixture.
- Prepare the Cake Batter:
- In a medium bowl, combine the flour, white sugar, and baking powder.
- Add the oil, condensed milk, and 2 tablespoons of vanilla essence to the dry ingredients. Beat at maximum speed for 3 minutes until well combined.
- Add the eggs one at a time, mixing well after each addition until the batter is smooth.
- Assemble and Bake:
- Pour the cake batter over the pineapple and cherry layer in the prepared pan.
- Preheat the oven to 180°F (82°C) and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let it cool in the pan for 15 minutes.
- Unmold and Serve:
- Carefully unmold the cake onto a serving platter, ensuring the pineapple slices are on top.
- Garnish with additional cherries in syrup if desired.
Helpful Tips:
- Make sure to fully dissolve the brown sugar in the butter to avoid a grainy caramel.
- Use room temperature eggs to ensure the batter mixes evenly.
- Let the cake cool slightly before unmolding to prevent it from breaking apart.
Serving Suggestions:
- Serve the pineapple turnover warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh mint leaves for an added touch of color and flavor.
FAQs:
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple slices. Just cook them in some sugar syrup to achieve a similar sweetness.
2. Can I make this recipe without condensed milk?
You can substitute the condensed milk with a mixture of equal parts milk and sugar, but it may slightly alter the texture and sweetness.
3. How do I store leftover pineapple turnover?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
4. Can I add nuts to the cake batter?
Yes, adding chopped nuts such as pecans or walnuts can add a nice crunch to the cake.
Servings:
- This recipe serves approximately 8-10 people.
Time of Preparation and Cooking:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Recipe Card
Homemade Pineapple Turnover
Ingredients
- – 1 can of pineapple slices in syrup
- – 3 cups of flour
- – 1 cup cooking oil
- – 1 can of condensed milk
- – 1 tablespoon of baking powder
- – 2 tablespoons of vanilla essence
- – 6 eggs
- – 150 grams of butter
- – 1 cup brown sugar
- – ¾ cup white sugar
- – Cherries in syrup to taste
Instructions
Caramelize the Pineapple:
- – Place the butter in a skillet over medium heat and let it melt. Add the brown sugar and mix the ingredients for 2 minutes until the sugar dissolves and caramelizes.
- – Grease a baking pan and pour the caramelized brown sugar into it.
- – Arrange the pineapple slices and cherries in syrup over the caramel mixture.
Prepare the Cake Batter:
- – In a medium bowl, combine the flour, white sugar, and baking powder.
- – Add the oil, condensed milk, and 2 tablespoons of vanilla essence to the dry ingredients. Beat at maximum speed for 3 minutes until well combined.
- – Add the eggs one at a time, mixing well after each addition until the batter is smooth.
Assemble and Bake:
- – Pour the cake batter over the pineapple and cherry layer in the prepared pan.
- – Preheat the oven to 180°F (82°C) and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- – Remove from the oven and let it cool in the pan for 15 minutes.
Unmold and Serve:
- – Carefully unmold the cake onto a serving platter, ensuring the pineapple slices are on top.
- – Garnish with additional cherries in syrup if desired.