Pineapple Layer Cake
Ingredients
- 2 1/4 cup flour
- 2 tsp baking soda
- 1 3/4 cup granulated sugar
- 8 tbsp butter 1 stick, softened
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 cups fresh pinapple crushed or pureed (substitute 20 oz can crushed)
Servings: Triple-layer 8" or 9" round cake
Units:
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray
- Combine dry ingredients (flour, baking soda) in medium bowl; set aside.
- In large mixing bowl cream butter, add sugar until smooth.
- Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
- Add vanilla extract, mix.
- Add approximately 2/3 flour just until combined. Stir in all of pineapple; finish with flour until barely combined.
- Divide evenly among 8" rounds.
- Bake cakes approx. 32-37 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack
- Frost when completely cool.
Recipe Notes
Batter does not rise significantly.
Hot Tip! If using a fresh pineapple, consider making a few sliced pineapple flowers for garnish. This step can be completed a day ahead.
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Nutrition Facts
Pineapple Layer Cake
Amount Per Serving
Calories 4636
Calories from Fat 927
% Daily Value*
Total Fat 103g
158%
Saturated Fat 62g
310%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 677mg
226%
Sodium 3371mg
140%
Potassium 852mg
24%
Total Carbohydrates 867g
289%
Dietary Fiber 24g
96%
Sugars 461g
Protein 68g
136%
Vitamin A
74%
Vitamin C
375%
Calcium
12%
Iron
123%
* Percent Daily Values are based on a 2000 calorie diet.
