Pineapple Cake

This cake was a joint effort between myself and oldest daughter. She really wanted to decorate the cake. It is hard for me to give up control of cake decorating, especially if I am going to blog it. I like my cakes to look good and I have a bit of perfectionism in me, where my oldest daughter does not. Despite the cake not looking the the way I wanted it to, it tasted really good.

With the sponge cake being soaked in pineapple juice I thought it would have had more pineapple flavor than it did. But because of the pineapple juice the cake was so moist. The whipped cream frosting adds a lightness to the cake making it a delicious spring treat, if it ever warms up enough outside like spring is suppose to be.

Pineapple Cake

Ingredients:

Sponge Cake

• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup+ 2 tablespoons granulated sugar, divided
• 1/4 cup canola oil
• 1/4 cup milk
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 3/4 cup pineapple juice

Whipped Cream Frosting

• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar

Decorations

• pineapple chunks, well drained
• maraschino cherries, well drained

Directions:

1. Preheat the oven to 375º F. 
2. In a large bowl, using an electric mixer, beat the eggs and vanilla for 1 minute.
3. While beating add in 1 cup granulated sugar.
4. Add in the oil and the milk and beat for 1 minute.
5. Sift in the flour and baking powder. Beat until well combined and no lumps remain.
6. Pour the batter into an ungreased 8 inch cake pan. Bake for 45 minutes.
7. Place the cake pan upside down on a cooling rack and allow to cool, about 1 hour.
8. While the cake is cooling place a medium bowl into the freezer.
9. Run a knife around the edge of the pan and remove the cake.
10. Once the cake is completely cooled, cut the cake in half horizontally.
11. In a small bowl, stir together the pineapple juice and 2 tablespoons granulated sugar.
12. Remove the bowl from the freezer and add in the heavy whipping cream. Using an electric mixer, beat the heavy whipping cream while adding in the powdered sugar. Continue to beat until stiff peaks form.
13. Place the bottom cake layer onto a serving board or cake stand and pour half of the pineapple juice over the entire layer.
14. Spread a layer of whipped cream onto the cake and place the top cake layer on top. Pour the remaining pineapple juice over the entire cake layer.
15. Cover the top and sides of the cake with the whipped cream. 
16. Decorate the top of the cake with the pineapple chunks and cherries. Refrigerate the cake for at least 1 hour to allow the cake layers to soak up all of the pineapple juice.

Enjoy!!!

*Adapted from Spoorthycuisine.