I always wanted to make a pineapple cake, but never had a good recipe to try out.
Our aunt makes a great pineapple cake, but the recipe is in German, thus needs to translated, plus the measures also need to be converted.

As I was perusing Pinterest, once again, I found an interesting recipe for pineapple cake ( no FAT at all), which I decided to try out.

The original recipe calls for more sugar than I would like to use, so I decreased it, hence the ingredients listed here as I used them.

If you love pineapple, and looking for a simple and delicious cake, this recipe is a winner.

This cake has a spongy texture, totally different from any traditional cake, thus very moist, and delicious.

Cake Ingredients:

  • 2 cups all purpose flour
  • 1 1/4 cup granulated sugar
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs, slightly beaten
  • 1 tsp. vanilla extract
  • 20 oz can of crushed pineapple with juice
  • Baking Spray with Flour (I used Baker’s Joy)

 

Cake Directions:

  1. Preheat oven to 350 degree F.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a small bowl mix the eggs with vanilla.
  4. Add egg mixture to dry ingredients and mix for a minute.
  5. Mix in the the pineapple.
  6. Spray the bottom and sides of a rectangular baking pan  9 x 13 (I used glass pan) with Bakers Spray with Flour.
  7. Pour in the batter, and smooth the top with the back of a spoon to spread is evenly.
  8. Bake on the middle oven rack for 25 minutes.
  9. Remove and cool off in the pan (while cooling, prepare frosting).

Cream Cheese Frosting Ingredients:

  • 8 oz. cream cheese (I used 1/3 less fat), room temperature
  • 4 Tbs. butter, softened
  • 1 tsp. vanilla extract
  • 3 cups confectioners sugar

Cream Cheese Frosting Directions:

  1. In a medium bowl, beat the cream cheese and butter, to incorporate.
  2. Mix in 1 tsp. vanilla extract
  3. Gradually mix in the confectioners sugar, until smooth spreadable frosting is formed.
  4. Ice the cake in the pan.
  5. Refrigerate to firm up.
  6. Use a sharp knife to cut the cake into serving pieces, as it is slightly challenging to cut due to its sponginess.

I used small chunks of pineapple, and very thin slices of Maraschino Cherries, to top off each slice.

Enjoy!

 

 

 

 

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2 Responses

  1. Valerie

    November 30th, 2012 at 5:57 pm

    1

    I was lucky to have the test run of this cake. It is fantastic, moist and very tastey!

  2. Suburban Grandma

    December 1st, 2012 at 9:18 pm

    2

    Thank you Valerie.
    Easiest cake to make.


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