This practically perfect pineapple cake is loaded with pineapple flavour, it is incredibly moist and topped with a delicious pineapple fluffy frosting.
Ingredients
- 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
- 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
- Pre-heat the oven to 160°C/325°F. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside.
- Sieve crushed pineapple from juice and reserve juice.
- Using a hand mixer cream together butter and sugar mixture until it’s fluffy and starting to look white, about 3-5 minutes.
- Stir in the eggs, a one at a time,beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
- Mix in flour ,baking soda, nutmeg, lemon zest, and vanilla extract into the batter,–until fully absorbed by the mixture. You may add some pineapple juice.
- Next Stir in crushed pineapple. Stir well until everything is fully combined.
- Add more pineapple juice , scrape down the sides of the mixing bowl.
- Pour batter into prepared baking dish and spread into an even layer.
- Bake at 325 until a tester inserted into the center comes out clean, 30 – 35 minutes.
- Remove from the oven and let it cool completely before frosting .
Cream Cheese Frosting
- Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
- Gradually sieve in powdered sugar, mix as you go along until smooth.
- Frost cake , top with fresh pineapple, if desired
