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Serving:
Dust with powdered sugar for a classic French touch or top with a dollop of whipped cream.
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. The cake stays moist and delicious even when chilled!
Freezing:
You can freeze individual slices wrapped tightly in plastic wrap for up to 1 month. Thaw at room temperature.
Variations
Tropical Twist:
Add shredded coconut to the batter for a beachy flavor.
Citrus Burst:
Mix a bit of lemon or orange zest into the batter for a fresh, zesty note.
Chocolate Drizzle:
Drizzle melted white or dark chocolate over the cooled cake for an indulgent finish.
FAQ
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Just be sure to cook it down slightly to soften and adjust the sugar if needed.
Q: Can this cake be made gluten-free?
A: Yes! Swap the regular flour for a gluten-free baking blend in a 1:1 ratio.
Q: Why is cornstarch used in this recipe?
A: Cornstarch thickens the pineapple cream filling, giving the cake its signature melt-in-your-mouth texture.
Q: Can I prepare this cake in advance?
A: Definitely! It's actually even more flavorful the next day after the flavors have settled beautifully.
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