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Pineapple-Lime Impossible Cake
Pineapple-Lime Impossible Cake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
450 minutes
Unique twist on classic Impossible Cake - delicious and worth the effort!
Ingredients:
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can fat-free evaporated milk
  • 0.25 cup freshly squeezed lime juice
  • 4 large eggs, at room temperature
  • 2 tablespoons lime zest
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 (20 ounce) can pineapple slices in juice, undrained
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup white sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1.5 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • 2 tablespoons firmly packed brown sugar
  • 0.5 teaspoon grated lime zest
  • 4 tart cherries
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease a 10-inch fluted tube pan, like a Bundt®.
  • In a large bowl, whisk together condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract until mixture is smooth. Pour into pan.
  • Take out 4 pineapple slices and 1/2 cup of pineapple juice from the can and refrigerate them for the caramel topping.
  • Blend the remaining pineapple slices and juice in a food processor until smooth to yield about 1 1/4 cups of pineapple puree.
  • Combine flour, baking powder, baking soda, and salt in a small bowl, whisking until fully mixed.
  • In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and pineapple puree, mixing until just combined each time. Spoon cake batter over the flan layer in the Bundt® pan evenly. Cover the pan tightly with greased foil and place it in a roasting pan.
  • Place the Bundt® pan in the preheated oven and add enough water to the roasting pan so it reaches 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the water bath until a toothpick inserted into the center comes out clean, approximately 1 1/2 hours.
  • After cooling in the pan for 1 hour, gently loosen the edges with a table knife. Invert onto a serving plate and cool for about 30 minutes until room temperature. Cover loosely and refrigerate for 4 hours to overnight.
  • Just before serving the cake, melt butter and brown sugar in a large skillet over medium-low heat until sugar has melted and mixture is bubbling, about 2 minutes. Stir in 1/2 cup of reserved pineapple juice and continue cooking until well combined and bubbling, about 2 minutes. Add reserved pineapple slices and cook for about 3 minutes, stirring frequently. Flip pineapple slices, cook until sauce thickens and reaches a deeper golden brown color, for an additional 3 minutes.
  • Place the pineapple slices gently on the cooled cake, drizzle with caramel sauce, and finish by topping with lime zest and cherries for a beautiful presentation.

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