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Pastel de Piña con Crema/Pineapple and Cream Cake



For the Cake: – 3 eggs, room temperature – 3/4 cup sugar – 1 teaspoon vanilla – 3/4 cup oil – 3 cups pancake mix – 3 teaspoon baking powder – Pinch of salt – 1 cup Real California milk – Real California butter and flour to prepare baking dish – 1 12 oz. can pineapple chunks, with juice For the Crema: – 8 oz. Real California Mexican Crema – 1/2 cup sugar – 1 teaspoon vanilla – Maraschino Cherries for garnish (optional) Cake, Pineapple Cake, Whipped Crema, Snack Cake, Crema, Hispanic Dairy, baking
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Yields: 12 servings

Prep time: 20 minutes

Cooking time: 30 minutes

Waiting time: 1 hour

Preheat oven to 350°F. Grease and flour a 9x13 baking dish. 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 dry mix.

Pour the batter into 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 over the top of the cake. Let 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. Top with the remaining pineapple and cherries.

Recipe and photo created by Marisol Chancellor / @marisolcooks