Pineapple Cake Recipe makes an old fashioned pineapple cake.
It is a layer cake from scratch, with a soft, delicious Pineapple Buttercream Frosting.
Long ago, when someone said they had made a cake "from scratch", they meant they had not used a recipe that was written down on paper.
Today it means you didn't use a boxed cake mix.
Folks made cakes by putting ingredients together, taste-testing as they worked.
The formula was only written in their heads.
One learned how to make cakes by watching someone else make them.
This is the way I learned. I saw Mama make it!
Mix cake according to the Vanilla Cake Recipe instructions.
Bake in two 8" prepared cake pans.
the cake layers are cooling, stir the pineapple with it's juice and the
sugar in a saucepan on medium heat.
Cook it while stirring until the sugar is dissolved.
But Do Not Boil.
Remove from the heat.
Place one layer of cake upside down on a plate.
Punch about 10 holes in cake with a toothpick or fork.
Spread one third of the hot pineapple mixture on top.
Repeat procedure with the other layer, placing it on the cake with the top side up.
Spoon the remaining pineapple and juice on top of cake leaving about 1 inch space
around the edges, if you plan to frost the cake.
Otherwise cover the entire
top with the pineapple.
Let the cake cool thoroughly.
Cover or wrap it loosely in plastic wrap.
Refrigerate for a few hours.
can be removed from refrigerator and allowed to reach room temperature
Or frost with the following yummy frosting.
mixer speed to low and add powdered sugar a little at a time, mixing
well after each addition.
Cream Butter and cream cheese together in a stand mixer on high speed.
Stir in pineapple and vanilla extract.
Reduce the mixer speed to low and add the powdered sugar a little at a time, mixing well after each addition.
After each addition is incorporated into the mixture, turn the speed to high and mix for a minute.
This prevents the sugar from flying out of the bowl.
Mix in a couple drops of the food coloring at a time, until the desired shade of color is attained, if desired.
Gently fold in the whipped cream topping until well mixed.
Frost the sides and around the outer edges on top of the cake.
You can frost all of the top if you prefer.
There is enough frosting to do that.
If you prefer to leave the ring of pineapple showing as in the
above picture, you will have about 1 1/2 cups frosting leftover.
Refrigerate or freeze leftover frosting for use on another cake.
This Pineapple Cake Recipe frosting is wonderful on pineapple or vanilla cupcakes.
In a medium mixing bowl mix together the flour, baking powder and salt.
Stir until combined and set aside.
In a stand mixing bowl, beat the butter on medium speed until creamy.
Add the sugar and continue to beat for 3 minutes.
Fold in the vanilla extract.
Beat in the eggs, one at a time, mixing well after each addition.
Beat in the crushed pineapple and it's juices.
Add the flour, mixing just until combined.
Divide the batter evenly among the prepared muffin cups and bake for 15 to 20 minutes or until a toothpick inserted in the center tests done.
Cool the cupcakes and top them with the above Pineapple Buttercream Frosting.