The Pineapple Baumkuchen is a moist and soft cake. With about 20 layers the ring is about 12 cm / 5 inches in diameter. Trying to use real pineapple in our Baumkuchen we came to the conclusion that only dried pineapple powder can work in the already liquid batter. It creates a fruity Baumkuchen into an extra delicious and unique cake. Baumkuchen (in German: Baum = tree, Kuchen = cake) is a cake/bread baked on a stick. Layer after layer is placed on the stick and baked over an open fire. At nearly 570 F, the outside of the cake turns brown and forms the “annual rings” of the Baumkuchen. All the time, the baker must control and supervise the baking. If the cake is baked too long (just a few seconds), it will burn, but if it is too moist, the cake may fall off the stick on which it is baked. The process is very time consuming and elaborate, an art of baking. That is why Baumkuchen is also called the “King of Cakes” and is included in the logo of the German Confectioners Guild.