A deliciously moist and tender pineapple
cake with toasted almonds and a luscious cream cheese frosting.
Pineapple Cake with
Cream Cheese Frosting and Almonds
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 2/3 cups granulated sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, room
temperature
- 1 (20-ounce) can crushed pineapple in
syrup
- 1 cup chopped almonds, toasted
- 10 ounces cream cheese, room temperature
- 1 2/3 cups powdered sugar
- Preheat oven to 350°F (175°C). Butter
and flour 13 x 9 x 2-inch baking pan.
- In medium bowl, combine flour, baking
soda, ginger and salt.
- In large bowl, beat 1 2/3 cups sugar,
eggs, and 1/4 cup butter until fluffy. Mix in pineapple with
syrup and 1/2 cup almonds, and then dry ingredients. Transfer
to prepared pan.
- Bake cake until tester inserted into center
comes out clean, about 40 minutes, Transfer to rack; cool 20
minutes.
- Beat cream cheese, powdered sugar and
remaining 1/4 cup butter in medium bowl to blend. Spread frosting
over warm cake. Sprinkle with remaining almonds.
Makes 12 to 15 servings.
Recipe courtesy of Vermont Cheese Council.
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