Irresistible Ugly Duckling Cake with Tangy Pineapple Topping

Discover the delightful simplicity of this Ugly Duckling Cake, a surprisingly moist and tender sheet cake that gets its charm from a warm, sweet-tart crushed pineapple topping. Baked in a single pan and finished with a flavorful glaze poured directly over the hot cake, this recipe ensures every bite is infused with tropical goodness. It’s an easy-to-make dessert perfect for sharing at any gathering or enjoying as a comforting treat at home.

Ingredients

• 2 cups (240g) all-purpose flour, spooned and leveled
• 1 ½ cups (300g) granulated sugar (for cake batter)
• 2 large eggs, at room temperature
• ½ cup (120ml) vegetable oil, or other neutral oil like canola
• 1 cup (240ml) whole milk, at room temperature
• 2 teaspoons baking powder, fresh and active
• 1 teaspoon pure vanilla extract
• 1 (20 oz) can (567g) crushed pineapple, undrained
• ½ cup (100g) granulated sugar (for topping)
• ¼ cup (57g) unsalted butter, cut into small pieces

Instructions

1. Preheat Oven and Prepare Pan: Begin by preheating your oven to a steady 350°F (175°C). Select a 9×13 inch baking pan and lightly grease the interior, then dust it evenly with flour, tapping out any excess. This creates a non-stick surface, ensuring your cake releases easily.
2. Combine Dry Cake Ingredients: In a spacious mixing bowl, meticulously whisk together the 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, and 2 teaspoons of baking powder. Whisk thoroughly for 1-2 minutes until all dry ingredients are uniformly blended, preventing lumps and ensuring even leavening.
3. Mix Wet Cake Ingredients: In a separate, medium-sized bowl, whisk together the 2 large room-temperature eggs, ½ cup of vegetable oil, 1 cup of room-temperature milk, and 1 teaspoon of pure vanilla extract. Continue whisking until the mixture is smoothly emulsified and well combined, about 1 minute.
4. Gently Combine Wet and Dry: Create a well in the center of your dry ingredients, then pour the wet mixture into it. Using a whisk or spatula, mix gently until the ingredients are just combined and no streaks of dry flour remain. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough cake.
5. Bake the Cake Base: Carefully pour the prepared batter evenly into your greased and floured 9×13 inch pan, spreading it to the edges. Transfer to the preheated oven and bake for 32-37 minutes. The cake is done when its top springs back lightly when touched, and a toothpick or cake tester inserted into the very center comes out completely clean.
6. Simmer the Pineapple Topping: While the cake bakes, prepare your luscious topping. In a medium saucepan, combine the entire 20 oz can of undrained crushed pineapple, ½ cup of granulated sugar, and ¼ cup of unsalted butter. Place over medium heat and bring to a gentle simmer, stirring frequently for 6-8 minutes. The mixture should thicken slightly and become glossy; avoid a rolling boil.
7. Saturate the Hot Cake: As soon as the baked cake emerges from the oven, while it is still piping hot, immediately and evenly pour the warm, thickened pineapple topping over its entire surface. The heat from the cake will help absorb the topping, infusing it with flavor and moisture.
8. Cool Completely Before Serving: Resist the urge to cut into the cake immediately! Allow the cake to cool completely on a wire rack for at least 2-3 hours before slicing and serving. This resting period allows the topping to set and the cake’s structure to stabilize for clean slices and optimal flavor.

Chef’s Insight

This Ugly Duckling Cake truly lives up to its name – it’s unpretentious but delivers incredible flavor and moistness. The genius lies in pouring the hot pineapple topping over the hot cake, creating a self-glazing effect that locks in moisture and infuses every crumb with sweet, tangy pineapple. Don’t be tempted to skip the cooling step; it’s essential for the topping to set properly and for clean slices.

Cook’s Notes

• Room Temperature Ingredients: Ensure eggs and milk are at room temperature. This allows them to emulsify better with the oil, creating a smoother, more uniform batter and a finer-crumbed cake.
• Do Not Overmix: Once the wet and dry ingredients are combined, mix only until no dry streaks remain. Overmixing develops gluten, which can make the cake dense and chewy instead of light and tender.
• Even Topping Distribution: When pouring the pineapple topping, try to spread it as evenly as possible. A spatula or the back of a spoon can help ensure every slice gets a generous portion of that delicious glaze.
• Clean Toothpick Test: A truly clean toothpick means no wet batter. If you see moist crumbs, bake for a few more minutes. Undercooking can lead to a sunken center.

How To Serve

• Serve this cake slightly chilled or at room temperature for the best flavor and texture.
• A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes an excellent accompaniment.
• For a touch of elegance, garnish each slice with a fresh mint sprig or a few toasted coconut flakes.
• This cake is substantial enough on its own for a dessert, or it can be a delightful addition to a brunch spread.

Keep & Reheat

• Storage: Store leftover Ugly Duckling Cake, covered tightly with plastic wrap or in an airtight container, at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Refrigeration will firm up the topping slightly.
• Freezing: For longer storage, slice the cooled cake into individual portions. Wrap each slice tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. Freeze for up to 2-3 months.
• Thawing/Reheating: Thaw frozen slices in the refrigerator overnight or at room temperature for a few hours. This cake is best served at room temperature after thawing; reheating is not typically necessary or recommended as it can alter the texture.

Prep time: 18 minutes | Cook time: 45 minutes | Total time: 3 hours 3 minutes | Yield: 12-16 servings

FAQs

Can I use fresh pineapple instead of canned?

While canned crushed pineapple (undrained) is specified for its consistent moisture and convenience, you could try fresh, finely minced pineapple. However, you’d need to add a bit of liquid (like pineapple juice) to the topping to achieve the right consistency, as fresh pineapple has less natural juice.

What if I don’t have a 9×13 inch pan?

A 9×13 inch pan is ideal for the recommended baking time and thickness. If using a different size, adjust baking time and monitor closely. A slightly smaller pan might require a longer bake time, while a larger one could bake faster. Ensure the total volume matches roughly.

How do I know when the cake is perfectly baked?

The cake is ready when the top springs back when gently pressed, and a wooden skewer or toothpick inserted into the very center comes out clean, without any wet batter attached.

Can I make this cake gluten-free?

You may be able to substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Results can vary, but many blends work well in simple sheet cakes like this one.

Why is my pineapple topping too thin or too thick?

If your topping is too thin after simmering, continue to cook and stir for a few more minutes to reduce it further. If it’s too thick, you can stir in a tablespoon or two of pineapple juice or water to reach your desired consistency.

Can I add other flavors or mix-ins to the cake?

Absolutely! Consider folding in ½ cup of shredded coconut or chopped pecans/walnuts into the cake batter for added texture. A pinch of cinnamon or nutmeg could also complement the pineapple flavor nicely.

Is this cake suitable for freezing?

Yes, this cake freezes beautifully. Once completely cooled, slice it into individual portions, wrap them tightly, and store in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.

My cake sank in the middle, what happened?

A sunken cake often indicates it was either underbaked, the oven door was opened too soon, or it was overmixed. Ensure your oven temperature is accurate and resist opening the oven frequently during baking.

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