This easy Pineapple Cake has a fresh flavor and wonderful smooth and velvety texture. I love cakes that have fruit in the batter. The fruit adds moisture and lots of flavor to this tender cake. I think it helps it stay fresh longer too. And the lime juice adds a bit of a kick to this sweet and tart cake recipe. The ground almonds add a bit of crunch to the cake and also help make it more tender, since it interferes with the flour's gluten formation.
This is a good cake for entertaining, since it serves a crowd. You should get at least 16 servings out of a 13" x 9" pan, depending on the appetite of your guests and the size of the dinner.
This recipe is from my cookbook Everything Tex Mex, (that you can buy on Amazon.com) and is a great finale to a Tex Mex dinner. Serve it after a meal of tacos or burritos. It's a nice sweet finish and is a cooling touch after a spicy menu. I also like to serve it after a dinner of pasta or a hearty casserole. In fact, there's no meal that this cake wouldn't complement!
- 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, softened
- 4 cups powdered sugar
- 1-2 tablespoons lime juice, if needed
Preheat oven to 325° F. Spray a 13x9" pan with baking spray containing flour; set aside.
Drain the pineapple thoroughly, using a small strainer, and pressing on pineapple to extract as much juice as possible. Reserve juice (there should be about 1/2 cup) and pineapple.
In a large bowl, combine the 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 the batter into the prepared pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Cool the cake completely on a wire rack.
For the frosting, in a medium bowl, combine the 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 the cooled cake with the cream cheese frosting.
Copyright 2006, F+W Publications, Inc. All rights reserved
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||6 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||1 g|