Step by step
Instructions
The cake tastes great warm or cold. If you want to serve it “like at a café,” put a teaspoon of vanilla yogurt or a scoop of ice cream on a still slightly warm piece. For storage do not leave it uncovered—pineapple and caramel dry out easily, so it’s better to cover the cake (or store it in a sealed container) and keep it in the fridge.
Customize this recipe
Variants and alternatives
Coconut‑pineapple version: add 30–40 g of grated coconut to the batter and reduce some of the flour – the flavor will lean more toward a “piña colada” style. Without yogurt: you can replace the yogurt with the same amount of milk or cream – the batter will be slightly less moist but still airy. With brown sugar caramel: use only cane sugar and let it caramelize a bit more in the butter until brown – the flavor will be stronger, slightly smoky. Mini version: instead of one large sheet you can pour the batter into two smaller pans or molds – perfect for small parties or to take to work when you want “just half.”
Approximate per serving
