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Pineapple Snack Cake

Ingredients 

  • ½ cup butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • ¼ teaspoon each of almond extract, vanilla extract and lemon extract
  • 1/4 cup canola oil
  • 1 ¾ cups cake flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ⅔ cup crushed pineapple with juice

FOR THE FROSTING:

  • 20 ounces unsweetened crushed pineapple drained
  • 3.4 ounce package dry instant vanilla pudding mix
  • 12 oz Cool Whip or stabilized whipped cream

Instructions 

MAKE THE CAKE (**DOUBLE THE RECIPE FOR A LAYER CAKE**)

  • Using a stand mixer, cream the butter.
  • Add the sugar gradually and beat until fluffy.
  • Add the eggs, extracts and oil and beat until well blended.
  • In a medium bowl, sift together the flour, salt, baking soda and baking powder.
  • Add the dry ingredients alternately with the crushed pineapple.
  • Mix together well.
  • Grease and flour an 8×8″ pan for a snack cake and spread batter in the bottom or if you doubled the recipe for layer cake, divide between two greased and floured 9″ round cake pans.
  • Bake at 350 degrees for 35 minutes or until the top of the cake springs back when you touch it.

MAKE THE FROSTING & ASSEMBLE THE CAKE (OR IF DESIRED, SIMPLY TOP WITH WHIPPED CREAM):

  • In a bowl, combine the drained pineapple and dry vanilla pudding mix.
  • Fold in the whipped cream.
  • If making an 8×8 cake, simply frost the cake once it is cooled. If making a layer cake, spread some of the frosting on the top of one layer. Then put the other layer of cake on top of that. 
  • Spread the remaining frosting on the top and sides of the cake. 
  • Store this cake in the refrigerator.

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