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Let’s talk about family traditions. This cake right here represents every birthday and special celebration in my family. Requested and loved by everyone (with good reason) this is my mom’s “Pastel de Piña con Crema” This cake is not only delicious but it is so easy to make, easy to transport (this cake made it to my tios and primos homes intact) and tastes even better as it sits in the fridge.
There is one thing about this cake that is non negotiable and that is “Real California Milk Authentic Mexican crema” Sweet crema that is chilled and whipped until thick and fluffly makes the perfect topping for this cake, it’s like no other frosting or icing you ever had.
What you need to make Pastel de Piña con Crema
For the Cake:
Eggs, room temperature
Sugar
Mexican vanilla
Oil
Pancake mix
Baking powder
Salt
Real California Whole milk
Real California Butter and flour to prepare baking dish
Canned Pineapple rings, with juice
For the Crema
Real California Mexican Crema
Sugar
Mexican vanilla
Maraschino Cherries for garnish
Me on my 4th Birthday blowing off the candles on my Pastel de Piña Cake.
What you need to know before you make Pastel de Piña con Crema
Just like heavy cream it is important to chill the Mexican crema for at least one hour before whipping. The freezer would be ideal. Just keep an eye on the cream and don’t let it turn frozen solid. Once you whip the crema it should be fluffy and doubled in volume but still smooth and creamy.
To storage the cake simply transfer to a sealed container or cover with plastic wrap. The taste is delicious as it is but it tastes even better the next day.
For more delicious recipes using California’s Hispanic-Style cheeses and cremas, visit: https://www.realcaliforniamilk.com/hispanic-dairy
#celebratewithCADairy
#realcaliforniamilk
Pastel de Crema con Piña/Pineapple and Cream Cake
Ingredients
- For the Cake:
- 3 Eggs, room temperature
- ¾ cups sugar
- 1 teaspoons vanilla
- ¾ cups oil
- 3 cups pancake mix
- 3 teaspoons of baking powder
- Pinch of salt
- 1 cup of milk
- Butter and flour to prepare baking dish
- 1 12oz can pineapple chunks, with juice
- For the Crema
- 8 oz Mexican Crema
- ½ cup sugar
- 1 teaspoon vanilla
- Maraschino Cherries for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×13 baking dish. At this time, place the crema inside the freezer to chill.
- In the bowl of an electric mixer beat the eggs and sugar until pale and fluffy.
- Set the mixer on slow speed and add the vanilla and slowly add the oil.
- In a separate bowl mix the pancake mix, baking powder and salt. Add it to the batter alternating with the milk. Beginning and ending with flour.
- Pour the batter onto prepared dish and bake until an inserted toothpick comes out clean about 30-35 minutes.
- Once the cake is done and still warm use a fork to poke all over the cake. Using a spoon, slowly drizzle the pineapple juice. Let the cake cool completely.
- Whip the Mexican crema, sugar, and vanilla until thick and fluffy. Pour the crema onto the cake and spread to completely cover it. Top the cake with the remaining pineapple and cherries.
- Enjoy!
