This easy cake has a fresh flavor and wonderful smooth and velvety texture.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 1 (8 ounce) can crushed pineapple
- 2-1/2 cups flour
- 1-1/2 cups sugar
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup reserved pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons buttermilk
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 4 eggs
- 1/2 cup ground almonds
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 4 cups powdered sugar
- 1-2 tablespoons lime juice, if needed
Preparation:
Preheat oven to 325 degrees F. Drain pineapple thoroughly, using a small strainer, and pressing on pineapple to extract juice. Reserve juice (there should be about 1/2 cup) and pineapple. Spray a 13x9" pan with baking spray containing flour; set aside.
In large bowl, combine flour, sugar, baking powder, salt, reserved pineapple juice, lime juice, buttermilk, vegetable oil, vanilla, eggs, and ground almonds; beat for 2 minutes on medium speed.
Pour batter into prepared pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
In medium bowl, combine cream cheese and butter; beat until fluffy. Add 2 cups powdered sugar and reserved pineapple and beat well. Add remaining powdered sugar and lime juice as needed for desired spreading consistency. Frost cooled cake; store in refrigerator.
Copyright 2006, F+W Publications, Inc. All rights reserved
In large bowl, combine flour, sugar, baking powder, salt, reserved pineapple juice, lime juice, buttermilk, vegetable oil, vanilla, eggs, and ground almonds; beat for 2 minutes on medium speed.
Pour batter into prepared pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
In medium bowl, combine cream cheese and butter; beat until fluffy. Add 2 cups powdered sugar and reserved pineapple and beat well. Add remaining powdered sugar and lime juice as needed for desired spreading consistency. Frost cooled cake; store in refrigerator.
Copyright 2006, F+W Publications, Inc. All rights reserved
