White Cream Pineapple Cake Recipe
- Servings:* 8-10
- Prep Time:* 30 minutes
- Cook Time:* 35-40 minutes
- Total Time:* 1 hour 5 minutes
Nutrition per serving:
- Calories: 420
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 250mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 4g
Ingredients:
For the cake:
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk, room temperature
For the frosting:
- 1 cup unsalted butter, softened
- 2 ¾ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk
For the topping:
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 cup pineapple rings
- 1/2 cup cherry slices
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Prepare the cake: Whisk flour, baking powder and salt. Beat butter and sugar until light and fluffy. Beat in eggs one at a time, then beat in vanilla. Alternate beating in flour mixture and milk.
3. Divide batter evenly between prepared pans. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
4. Prepare the frosting: Beat butter until creamy. Gradually beat in powdered sugar, vanilla and milk.
5. Assemble the cake: Place one cake layer on a serving plate. Spread frosting. Top with second cake layer.
6. Prepare the topping: Beat heavy cream and sugar until stiff peaks form.
7. Top the cake with whipped cream, pineapple rings and cherry slices.
*Variations (Optional):*
- Toasted Coconut: Sprinkle shredded coconut on top of whipped cream.
- Caramel Drizzle: Drizzle caramel sauce over pineapple rings.
- Fresh Fruit: Replace cherry slices with sliced strawberries or blueberries.
*Tips:*
- Use room temperature ingredients.
- Don't overmix batter or frosting.
- Refrigerate cake for 30 minutes before serving.
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