Vinegar: A bit of acid helps activate the raising agents to make the cake light and fluffy. I use either cider or white wine vinegar but lemon juice will also work.

A little goes a long way, however, so I like to combine it with unsweetened non-dairy milk to cut the sweetness a bit and add a little extra creaminess.Thoroughly blot the pineapple rings and cherries dry with kitchen paper, excess liquid can make the cake too wet. Ice Cream – Vanilla ice cream is the perfect thing to blend pineapple chunks into a creamy and flavorful milkshake. Use your favorite store-bought ice cream flavor, or make vanilla ice cream instead. To make an extremely pineapple-y milkshake, use pineapple ice cream that you made from scratch.

There is this wild idea floating around out there that it’s somehow unsafe to mix pineapple with milk. Non-dairy yogurt: This replaces the egg and lends the cake a lovely soft texture. Again you ideally want to use unsweetened; I use the Coconut Collaborative. If you don't have any vegan yogurt you can try replacing it with unsweetened apple sauce or maybe aquafaba.If you do use another milk I recommend using less milk and letting the ice cream soften for a few minutes before you make a milkshake. The inclusion of ice cream, another ingredient with a high amount of fat, ensures that there will be no curdling in your shake. What is The Best Blender for Making Milkshakes?

Unless you are a person with a sensitivity to either of those foods, this is just not true. In fact, in this case, mixing pineapple with milk and ice cream creates a very delicious (and completely safe to consume) milkshake treat! Here’s how to make the best pineapple smoothie! It’s got just the right creamy texture and is bursting with sweet fruity flavor.

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Macadamia Nut Crunch: Sprinkle crushed macadamia nuts over the pineapple topping before pouring the batter. This adds a delightful crunch and a nutty flavor.