We love pineapple upside-down cake.  So last week we set off to make a cousin, a pineapple buckle.  We didn’t get there exactly but we did make an incredibly good dessert.

A buckle is a cake with hills and dales and ripples of caramel throughout.  The top sinks to the bottom and the bottom mixes to the top.  It’s a great cake.  By adding fruit or fruit filling, you can make a fruit buckle.

Pineapple Coconut Buckle

This buckle is made with our Caramel Swirl Crumb Cake Mix, which is a buckle.  We added not just pineapple but coconut to the cake and topped it with coconut whipped cream.

Here’s how to do it:

Prepare the pan.  Line the pan with parchment paper and remove the cake from the pan in five minutes after coming from the oven by grasping the edges of the parchment paper and lifting.

  1. Mix the cake per package instructions.  Add 2 teaspoons coconut flavor.
  2. Spread the batter in a prepared pan.
  3. Open two 8-ounce cans of crushed pineapple and drain well.
  4. Layer the drained, crushed pineapple evenly on the cake batter in the pan.
  5. Add the caramel topping and bake.
  6. Serve with coconut whipped cream.  The recipe follows.  Drizzle with coconut cream syrup if desired and top with a cherry.

Coconut Cream Whipped Cream

1 cup heavy whipping cream
1/4 cup granulated sugar or to taste
1 teaspoon coconut flavor

Whip the heavy cream with the whip attachment in your stand-type mixer, with a whisk, or an electric beater as for other whipped creams.  As the whipped cream forms, drizzle in the sugar.  Add the flavor.

This is a very good whipped cream.  Depending on the intensity of your coconut flavor and your preferences, you may wish to increase the flavor.

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