Tuesday, June 10, 2014

Pineapple Layer Cake

Yield:  triple-layer, 8" or 9" round cake or approximately 26-30 cupcakes

Ingredients
  • 2 ¼  c. flour, all-purpose
  • 2 t. baking soda
  • ½ c. salted butter, softened (1 stick)
  • 1 ¾ c. sugar, granulated
  • 2 eggs
  • 1 ½ t. vanilla extract
  • 2 c. fresh pineapple, crushed/puree'd (or 20oz can crushed pineapple) 

Instructions
  1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda) in medium bowl; set aside.
  3. In large mixing bowl cream butter, add sugar until smooth. 
  4. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
  5. Add vanilla extract, mix.
  6. Add approximately 2/3 flour just until combined.  Stir in all of pineapple; finish with flour until barely combined. 
  7. Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
  8. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 21-25 minutes.
  9. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  10. Batter does not rise significantly.
  11. Frost when completely cool.
Hot tip: If using a fresh pineapple, consider making a few sliced pineapple flowers for garnish. This step can be completed a day ahead.

2 comments:

  1. searched your post and very impressed easy and nothing too outrageous.....
    BASIC INGREDIENTS!!! Thank You For Sharing....will Definitely will be trying recipes....just in time for the Holidays!!!! :)

    ReplyDelete
  2. searched your post and very impressed easy and nothing too outrageous.....
    BASIC INGREDIENTS!!! Thank You For Sharing....will Definitely will be trying recipes....just in time for the Holidays!!!! :)

    ReplyDelete