Description
Pineapple Cream Cake
Ingredients
For the Cake
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup pineapple chunks (drained, from a can or fresh)
For the Frosting
2 cups heavy cream, whipped
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Garnish
Fresh pineapple slices or chunks
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Instructions
1. Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, mix flour, baking powder, and salt.
In another large bowl, beat the butter and sugar until creamy. Add eggs one at a time, then mix in vanilla.
Gradually alternate adding the flour mixture and buttermilk, mixing until smooth. Fold in pineapple chunks.
2. Bake the Cake:
Divide the batter evenly between the pans.
Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.
3. Prepare the Frosting:
Whip heavy cream until soft peaks form.
In a separate bowl, beat the cream cheese and powdered sugar until smooth, then fold in the whipped cream and vanilla.
4. Assemble the Cake:
Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the entire cake.
5. Garnish:
Decorate with fresh pineapple slices or chunks on top.
