I couldn’t make up my mind with this dessert, if it was going to be one flavor or the other. I have just one thing to say…welcome to my world! My new life theory? When you can’t decide between two awesome flavors…have them both. Hey, it worked for the Peanut Butter cup! So, I present to you, Pineapple Red Velvet Cake, as evidence to my theory (that flies in the face of all the experts) that more can actually be better.
There are a lot of experts out there that will tell you simplicity is the way to happiness. And you know what? I’m sure they’re right…sometimes.
I just happen to be on the other side of the crevasse yelling (to whomever chooses to listen), “Sometimes complexity can be quite fulfilling!”
My voice echoes, “quite fulfilling, quite fulfilling, quite fulfilling.”
I guess the concept of “more is more” resonates with me. Maybe that’s because I’m one of those people who enjoys the art of multitasking.
OK. Now that I think about it, multitasking is another thing experts will tell you is bad. Oh, what do experts know anyway?
This recipe features two cake mixes, but they’re offset with some healthy fiber via one of my favorite ingredients, chickpeas. That’s right. This Pineapple Red Velvet Cake is yet another addition to my 100 Things To Do With Chickpeas series.
Try them for yourself and see if you don’t agree: more can sometimes actually be better!
Pineapple Red Velvet Cake
- Heat your oven to 350F and spray a 9X13 cake pan with vegetable spray.
- Add milk, corn starch, ground flax seeds, chickpeas, and oil in the bowl of a food processor. Pulse until smooth, up to a minute or so.
- Pour the red velvet cake mix into a mixing bowl. Now pour half the chickpea mixture into the bowl and stir to combine. You will have a thick batter, more similar to a cookie dough. Press this into the bottom of your prepared 9X13 pan.
- Rinse out your mixing bowl and dry. Then pour the pineapple cake mix and the remaining half of the chickpea mixture. Stir to combine. Again, you will have a thick batter. Gently press this layer over the top of the red velvet layer. I find it helps to get your fingers wet and press the pineapple batter evenly across the top.
- Bake for 40 – 45 minutes. Remove from the oven and set aside to cool.
- This cake is delicious as is, but you can prepare a simple drizzle by combining 1 cup of powdered sugar and 1 – 2 tablespoons soy milk. I like to add a quarter teaspoon of vanilla extract. Stir to combine and then drizzle over the cooled cake.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
If you like the idea of two cake flavors merged together, you might also like my Strawberry Chocolate Dessert Bars.
Pineapple Red Velvet Cake