Active Time: 45 Minutes
Total Time: 2 Hours
Cake: 8” x 12”
Frosting: 1 Quart
Place ½ (2 sticks) butter in a small heavy bottom pan and on a low heat, cook until 285F or until it’s lightly browned and has an aroma of hazelnuts.
Remove from the stove, strain through a Superbag 250 micron (optional), set aside and cool.
Note: We prefer the browned milk solids in the brown butter so that’s why we say straining is optional.
Place the remaining butter, sugar and salt in a stand up mixer and blend for 5 minutes or until nicely combined.
Slowly add the cooled browned butter and mix for 10 minutes or until nice and fluffy, scraping down sides of bowl regularly. Set aside until needed.
Heat the flavor base in a small pot of hot water or remove the cap and microwave on low heat for 1-2 minutes or until liquid.
In a bowl place the fizzy and drizzle with the flavor base. Stir well until the fizzy is well coated and glistening.
Add pineapple powder and mix until fully coated. Reserve in an air-tight container until needed.
Preheat oven to 350°F.
Peel and Core Pineapple and slice rings ⅛ “ thick.
Combine the first amount of sugar (for caramel) and combine with ¼ C of the water in a small heavy bottom pan.
Using a candy thermometer, cook until 338°F or until a nice dark amber. Using a pastry brush and water to clean down the sides of the pan to avoid crystallization, while cooking.
Once temperature is reached, remove the pan from the heat and gently pour in the remaining water, this will deglaze the pan. Return the pan to the heat and simmer for 5 minutes, remove and cool.
Pour the cooled caramel into a parchment lined 8” x 12” pan. Place 15 slices of pineapple in the pan 3ea wide x 5ea length, overlapping so the center core that’s removed is exposed.
Place one cherry in the exposed circle of the pineapple slices and set aside.
Meanwhile, In a stand mixer, combine the eggs, oil and sugar (for cake) and whisk for 10 minutes on medium speed or until sugar is dissolved and mixture is white.
Meanwhile, combine the GMS, flour, baking soda, baking powder, salt and spices and sieve.
Place the remaining butter, sugar and salt in a stand up mixer and blend for 5 minutes or until nicely combined. Set aside until needed.
Once the eggs have been whisked for 10 minutes gently fold in the dry ingredients.
Fold in the grated Pineapple and pour the mixture gently on top of the chilled caramel, pineapples and cherries.
Bake in the oven for 15-20 minutes or until toothpick inserted comes out clean.
Cool cake for 5 minutes, then remove from the pan and continue to cool on a wire rack time 30 more minutes.
To invert the cake place it a light cutting board on top of the cake while it is on the wire rack. Sandwich the cake in between the two and flip it over onto the cutting board.
The pineapple side should be up facing up. Gently remove the parchment paper and garnish with brown butter buttercream and pineapple fizzy.