So I Whisked up a little pineapple butter cake with Pineapple buttercream frosting. It was sweet to me but she ate almost half of it already! I think butter cream is wickedly sweet but the pineapple toned it down a tad. I wasn't sure what I was going to make so I combined a few recipes and added the pineapple to it. I never really know what I am going to do until I do it.
BTW this was all whisked by hand no mixer for the buttercream or buttercake.
Pineapple Cake and Butter Cream Frosting
1 1/2 cups all-purpose flour 1/2 teaspoon salt
2 teaspoons baking powder 1/2 cup butter
1 cup white sugar 3 eggs
1 teaspoon vanilla extract 3/4 cup milk
8 ounces cream cheese, softened
1 can (15 1/4 ounces) crushed pineapple, drained
2 tablespoons lemon juice
1. Preheat oven to 325 degrees F. Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
2. Sift together the flour, salt, and baking powder in a separate bowl.
3. Cream the cream cheese, butter and eggs until well blended butter and blend in the white sugar, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
4. Beat in drained pineapple and lemon juice.
5. Bake at 325 degrees F for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
Pineapple Butter Cream Frosting
1/2 cup butter
5 cups sifted confectioners' sugar
6 tablespoons well drained crushed pineapple
1 to 2 tablespoons pineapple juice
Cream butter; gradually beat in sugar, creaming well. Stir in crushed pineapple and just enough pineapple juice to make it spreadable. Blend thoroughly.
Creaming the butter the cream cheese, butter and eggs ...
Draining Pineapple ...
Cakes done ... Top and bottom ...
Mixed some of the pineapple with some of the frosting and coated the bottom layer ...
Coated the cake in some of the pinapple and frosting and filled the center with more pineapple and some frosting ...
Here's a slice ...