Pineapple Cake
Ingredients
The cake
-
4
ounce
unsalted butter
-
2
cups
granulated sugar
-
2
large
eggs
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
nutmeg
-
1
tablespoon
lemon zest
-
1
teaspoon
vanilla extract
-
20
ounce
crushed pineapple
Cream cheese frosting
-
4
ounce
unsalted butter, softened
-
8
ounce
cream cheese, softened
-
4-6
cups
powdered (icing) sugar
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 160°C (325°F) and prepare a 13 by 9-inch baking dish with non-stick spray.
- Drain the crushed pineapple and reserve the juice.
- In a bowl, cream the butter and sugar until fluffy and light in color.
- Add the eggs one at a time, mixing well between each addition and adding a tablespoon of flour with the last egg.
- Mix in the flour, baking soda, nutmeg, lemon zest, and vanilla extract until fully combined.
- Stir in the crushed pineapple and add some reserved pineapple juice as desired.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30 to 35 minutes until a tester comes out clean, then let it cool completely before frosting.
- For the frosting, whisk together the cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar until desired consistency is reached.
- Frost the cooled cake and top with fresh pineapple if desired.
Nutrition Facts (estimated)
Servings
14 - 16 slices
Calories
269
Total fat
7g
Total carbohydrates
48g
Total protein
2g
Sodium
89mg
Cholesterol
40mg
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