Description
A refreshing tropical cake featuring layers of pineapple-infused cream and light sponge, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 can (20 oz) crushed pineapple, drained
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and drained pineapple.
- In another bowl, whisk together flour, baking powder, and salt; gradually add to the wet mixture.
- Pour batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.
- Allow cake to cool, then whip heavy cream and spread over the top for frosting.
- Refrigerate for at least 1 hour before serving.
Notes
For a twist, add shredded coconut to the batter. Ensure pineapple is well-drained to avoid soggy cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: Hawaiian
Nutrition
- Calories: 320
- Sugar: 28g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 5g