This is soooo amazing! This moist cake is a one-bowl recipe, so simple. I used fresh pineapple in the cake and for the garnish. Serve with a scoop of vanilla icecream and a drizzle of caramel. So versatile, serve all by itself, as shown above, or with cream cheese frosting. (recipe below) Enjoy!
Fresh Pineapple Cake
2 ¼ cups flour
1 ¾ cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
4 eggs, beaten
¾ cup vegetable or canola oil
¾ cup pureed fresh pineapple
1 cup finely diced pineapple
Caramel sauce, optional
Vanilla icecream, optional
1) Preheat oven to 350’. Coat a 9 x 13” pan with cooking spray, set aside.
2) In a large mixing bowl add flour through cinnamon and mix well. Make a well in center and add the rest of the ingredients.
3) Mix until just blended, do not over mix. Pour into pan and bake for 45 minutes. When a toothpick or cake tester comes out clean it’s done. Cool completely.
Cream Cheese Frosting
1 8 oz. cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
3 cups powdered sugar
Beat cream cheese and butter until well blended. Add vanilla and powdered sugar. Add a small amount of milk if necessary to get the conistency you like. Ice cooled cake. Refrigerate covered and let stand at room temperature for 30 minutes before serving.
Wednesday, April 14, 2010
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment