Ingredients
14ozsweetened condensed milk,(1 can)
12ozevaporated milk,(1 can), fat free
¼cuplime juice,freshly squeezed
4large eggs,room temperature
2tbsplime zest
1pinchsalt
1tspvanilla extract
20ozpineapple slices in juice,(1 can), undrained
1¾cupsall purpose flour
1tspbaking powder
1tspbaking soda
½tspsalt
1cupwhite sugar
½cupunsalted butter,softened
2large eggs,room temperature
1½tspvanilla extract
2tbspunsalted butter
2tbspbrown sugar,firmly packed
1pinchsalt
½tsplime zest,grated
4tart cherries,optional
Preparation
Preheat the oven to 350 degrees F. Generously grease a 10-inch fluted tube pan.
Combine the condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour the mixture into the prepared pan.
Remove 4 pineapple slices and ½ cup of pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
Place the remaining pineapple slices and juice in the bowl of a food processor, then blend until smooth. This should result in approximately 1¼ cups pureed pineapple.
Whisk the flour, baking powder, baking soda, and salt together in a small bowl until combined.
Cream sugar and butter in a large bowl until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Mix the in vanilla.
Add ½ of the dry ingredients, and mix until just combined. Stir in ½ of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined.
Place large spoonfuls of cake batter over the flan layer as evenly as possible. Cover the pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
Place in the preheated oven and fill the roasting pan with enough water to come ⅓ of the way up the sides of the pan, or at least 1-inch deep.
Bake in the hot water bath for about 1½ hours until a toothpick inserted into the center comes out clean. Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour.
Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature for about 30 minutes.
Loosely cover cake and place into the refrigerator for 4 hours to overnight.
Shortly before serving the the cake, combine the butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, for about 2 minutes until bubbling and sugar have melted.
Pour in the reserved ½ cup of pineapple juice, then cook and stir for about 2 minutes until mixture is bubbling and thoroughly combined. Add the reserved pineapple slices and cook, stirring the sauce frequently for about 3 minutes.
Flip the pineapple slices over, then cook and stir for about 3 minutes until the sauce has thickened and turned a slightly deeper golden brown color.
Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.
Serve and enjoy.
