Have you ever been struck by a dessert craving but lacked the ingredients or time for an elaborate recipe? Fear not, pineapple lovers! This incredible dessert uses just one egg and pantry staples to whip up a sweet and satisfying treat in under 30 minutes—no oven required!
This recipe, inspired by the popular “1 Egg Pineapple Cake,” takes things a step further, offering detailed instructions, alternative ingredients, and bonus tips to personalize your pineapple masterpiece. So, grab your ingredients, crank up the stove, and get ready to be amazed!
Equipment
- 26cm non-stick pan
- Spatula
- Mixing bowls (2)
- Whisk
- Fork
- Serving plate
Ingredients
For the caramelized pineapple:
- 7 pineapple slices in syrup (drained)
- 1.5 tablespoons butter (20g)
- 1 tablespoon sugar (15g)
- Optional: Candied cherries for garnish (about 10)
For the cake batter:
- 1 egg
- ¼ cup sugar (50g)
- Pinch of salt
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil (50ml)
- ½ cup milk (100ml)
- 1 ¼ cup all-purpose flour (150g)
- 1 teaspoon baking powder
Instructions
- Melt the butter in your non-stick pan over medium heat. Add the sugar and stir until dissolved, allowing it to caramelize to a light golden brown. Be careful not to burn!
- Gently place the pineapple slices in the caramelized sugar, ensuring they are evenly spaced. Cook for 2 minutes per side, allowing them to caramelize slightly. Remove from the heat and let cool slightly. If using, garnish with candied cherries.
- In one bowl, whisk together the egg, sugar, salt, and vanilla extract until light and fluffy. In another bowl, whisk together the oil, milk, flour, and baking powder until just combined.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix! Carefully pour the batter over the cooled pineapple slices in the pan.
- Cover the pan with a tight-fitting lid or aluminum foil. Reduce heat to low and cook for 10–15 minutes, or until a toothpick inserted into the center comes out clean.
- Using a plate or lid larger than the pan, carefully flip the cake over onto the plate. Slide the cake back into the pan, uncooked side down, and cook for an additional 5 minutes.
- Let the cake cool slightly before transferring it to a serving plate. Slice and enjoy it warm or at room temperature.
Tips and Twists
- Don’t have syrup-packed pineapple? No problem! Use fresh pineapple slices and add 1-2 tablespoons of water and 1 tablespoon of sugar to the pan with the butter, creating a light syrup before adding the pineapple.
- Spice it up! Add a ¼ teaspoon of ground cinnamon or ginger to the batter for a warm, festive flavor.
- Chocolate drizzle: For a decadent touch, prepare a simple chocolate ganache by melting ½ cup dark chocolate chips with 2 tablespoons of heavy cream. Drizzle over the cooled cake for a chocolatey finish.
- Make it vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use plant-based milk and butter alternatives.
- Mini muffins: Divide the batter into greased muffin tins and bake for 15-20 minutes for individual pineapple-packed treats.
- With these simple steps and creative twists, you can transform a single egg and some pineapple into a truly delicious and impressive dessert. So, experiment, have fun, and enjoy the taste of sunshine in every bite!
