Description: This incredibly moist and flavorful cake combines the comforting simplicity of a classic baking recipe with the vibrant burst of tropical fruit salad. Drizzled with a rich, homemade caramel sauce, it’s a dessert that’s both comforting and exciting, perfect for any occasion. It’s a cake that surprises with its deliciousness, and the warm caramel sauce elevates it to another level of indulgence.
Ingredients:
Cake Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 cup (200g) granulated sugar
- ½ teaspoon salt
- 1 large egg
- 1 (19 ounce, or 540g) can tropical fruit salad in syrup, undrained (can use a 28-ounce can for an even fruitier flavor)
Caramel Sauce Ingredients:
- ¼ pound (113g or ½ cup) unsalted butter
- ½ (12 ounce or 354 ml) can evaporated milk (Carnation brand is classic)
- ¾ cup (150g) granulated sugar
- ¾ cup (90g) packed light brown sugar
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 9×13 inch baking pan. Ensuring the pan is properly prepared will prevent the cake from sticking and allows for easy release after baking. Alternatively, you can use a baking spray that contains flour for even better results.
Step 2: In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, granulated sugar, and salt. Whisking ensures that the baking soda is evenly distributed, which is crucial for proper leavening and a uniform texture in the cake. Eliminating any lumps of baking soda prevents pockets of bitterness in the final product.
Step 3: Add the egg and the entire can of undrained fruit salad to the dry ingredients. The syrup from the fruit salad adds essential moisture to the cake batter, contributing to its incredibly moist texture. Using the syrup is key to achieving the desired consistency and flavor.
Step 4: Using an electric mixer on medium speed, beat the ingredients together until just combined. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until the dry ingredients are moistened, and the batter appears smooth. Scrape down the sides of the bowl with a spatula to ensure that all ingredients are fully incorporated.
Step 5: Pour the batter into the prepared baking pan and spread it evenly. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 40 minutes. If the top of the cake begins to brown too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.
Step 6: While the cake is baking, prepare the caramel sauce. In a medium saucepan, melt the butter over medium-low heat. Using medium-low heat is important to prevent the butter from browning or burning, which can affect the flavor of the caramel sauce.
Step 7: Add the evaporated milk, granulated sugar, and brown sugar to the melted butter. Stir constantly with a whisk to ensure the sugars dissolve and the mixture is smooth. Continue to stir until the sauce comes to a gentle simmer.
Step 8: Reduce the heat to low and continue to simmer the sauce, stirring constantly, for about 5-7 minutes, or until it thickens slightly. Be patient and continue to stir; this prevents the sauce from scorching on the bottom of the pan. The sauce should be thick enough to coat the back of a spoon.
Step 9: Remove the caramel sauce from the heat and let it cool slightly before serving. As the sauce cools, it will thicken further.
Step 10: Once the cake has cooled slightly in the pan (about 10-15 minutes), invert it onto a serving platter. Slice the cake and drizzle generously with the warm caramel sauce.
Why you will love this recipe:
This Tropical Fruit Salad Cake with Homemade Caramel Drizzle is a delightful dessert that offers a unique blend of flavors and textures. The cake itself is incredibly moist and tender, thanks to the addition of the fruit salad and its syrup. The tropical fruit provides a burst of sweetness and a refreshing touch that complements the richness of the cake. The homemade caramel sauce elevates the entire experience, adding a luscious, buttery, and deeply satisfying element that ties everything together beautifully. This recipe is also relatively easy to make, making it perfect for both novice and experienced bakers. The simplicity of the ingredients and the straightforward instructions make it a stress-free dessert option for any occasion. The cake can be served warm or cold, and the caramel sauce can be made ahead of time, making it a convenient choice for busy individuals. Furthermore, this recipe is incredibly versatile. You can easily customize it to your liking by adding different fruits, nuts, or spices. The moistness of the cake also means it stays fresh for several days, making it perfect for leftovers or for making ahead of time. The combination of the moist cake, tropical fruit flavors, and homemade caramel drizzle creates a dessert that is both comforting and exciting, guaranteed to impress your family and friends.
Serving Suggestions:
- Serve the cake warm with a generous drizzle of the homemade caramel sauce.
- Top each slice with a scoop of vanilla ice cream or whipped cream. The coldness of the ice cream contrasts beautifully with the warm cake and caramel sauce.
- Garnish with fresh berries or a sprinkle of shredded coconut for added visual appeal and flavor.
- Serve with a cup of coffee or tea for a perfect afternoon treat.
- For a more decadent dessert, add a layer of cream cheese frosting underneath the caramel sauce.
Tips:
- To prevent the cake from sticking, ensure the baking pan is thoroughly greased and floured.
- Do not overmix the batter. Overmixing can result in a tough cake.
- Check for doneness by inserting a wooden skewer into the center of the cake. If it comes out clean, the cake is ready.
- If the top of the cake begins to brown too quickly, loosely tent it with aluminum foil during the last 10-15 minutes of baking.
- For a richer caramel sauce, use salted butter instead of unsalted.
- If the caramel sauce becomes too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- The caramel sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Reheat gently before serving.
- Use a good quality vanilla extract for best flavor.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 450-550
- Protein: 5g
- Sodium: 300mg
Conclusion:
This Tropical Fruit Salad Cake with Homemade Caramel Drizzle is a dessert that’s both comforting and exciting, perfect for any occasion. The moist cake, the burst of tropical fruit, and the rich, homemade caramel sauce create a harmonious combination of flavors and textures that will leave you wanting more. It’s a simple recipe with a big payoff, guaranteed to impress your family and friends. Don’t hesitate to try this recipe; it’s a truly delightful experience.
Questions and Answers:
Q1: Can I use different types of fruit in the fruit salad?
A: Absolutely! Feel free to customize the fruit salad with your favorite tropical fruits. Pineapple, mango, papaya, and guava would all be excellent additions. Just be sure to maintain a similar volume of fruit to ensure the cake remains moist and flavorful.
Q2: Can I make the caramel sauce ahead of time?
A: Yes, the caramel sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to a week. When you’re ready to serve, gently reheat the sauce over low heat or in the microwave until it’s smooth and pourable.
Q3: Can I freeze the cake?
A: Yes, you can freeze the cake, but it’s best to do so without the caramel sauce. Wrap the cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Q4: Can I reduce the amount of sugar in the caramel sauce?
A: You can slightly reduce the sugar, but keep in mind that sugar is essential for the caramelization process and contributes to the sauce’s texture. Reducing it too much might result in a sauce that doesn’t thicken properly.
Q5: Can I use self-rising flour instead of all-purpose flour and baking soda?
A: I wouldn’t recommend it. This recipe is specifically designed to work with all-purpose flour and baking soda. Substituting with self-rising flour might alter the cake’s texture and rise. For best results, stick to the recipe as written.
