In honor of my Momma being in town, and the fact that we both LOVE all things Pineapple related, when I found this recipe I knew that I was going to have to make it this weekend. It hasn't disappointed!
PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING
INGREDIENTS:
2 C. Flour
2 C. Sugar
2 tsp. Baking Soda
2 Eggs
20 oz. Crushed Pineapple with Juice
1/2 C. Chopped Pecans
ICING:
1 Stick Butter; softened
8 oz. Cream Cheese; softened
2 C. Powdered Sugar
1 Tbsp. Vanilla
Heat the oven to 350. Spray a 9x13 pan with Cooking Spray. Cake: Mix the dry ingredients together. Add in the Eggs, Pineapple with the Juice and the Pecans. Stir just until moistened. Pour into baking dish and bake for about 35 minutes, or until a toothpick comes out clean. Cool completely. Icing: Combine the Cream Cheese, Butter, Powdered Sugar and Vanilla together. Beat until smooth. Frost the cake with all of the icing. Refrigerate.
This is DELICIOUS!!!! It reminds me of the Pineapple Bars that we used to get from the Amish Store when my parents lived up North. So addicting! The only thing that I'm going to change is that next time I'm going to add more Crushed Pineapple and probably a little more of the dry ingredients to balance out the extra juice. But, it is delicious just the way that it is as well. I just love pineapple that much!!!
I hope that you'll make this one as well.
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Sunday, August 11, 2013
Sunday, January 13, 2013
A Very Special Birthday Celebration!!!!
Today we celebrated my niece W's 5th Birthday! We had a party at our house after church. Gramma made homemade Sloppy Joes and Aunt Melissa made Ribbon Jello for lunch. Aunt Melissa also made a 6-Layer Rainbow Birthday Cake complete with a Number 5 on the top! It was frosted with a Lemony Swiss Merinque Frosting that I made as well! It was so much fun. There was lots of laughter and presents, storytelling by Grandpa and playing on Grandpa's Ipad!!! It really was a lot of fun.
I wanted to share the recipe for the cake and frosting with you all as well. It is a little bit of work to make, but SO VERY WORTH IT in the end. Especially when I saw the look on both of my nieces faces when it was cut into!!! I would do it again in a heartbeat! :)
RAINBOW CAKE:
INGREDIENTS:
2 Boxes White Cake Mix (Along with Ingredients to make cake)
Food Coloring
Mix 1 Cake Mix according to package directions. Scoop out in about 2-Cup Measurements into 3 bowls. Tint with desired Food Coloring Color (I.E. Purple, Blue, Green, etc.) Pour into 9-inch round cake pans and bake according to package directions...checking cake about 10 minutes before it would be done as it may cook up faster as you are using less mix. Mix up the 2nd Cake Mix and separate into 3, about 2-Cup Measurements and tint the other desired 3 colors. Bake. Let cool completely before frosting.
LEMONY SWISS MERINQUE BUTTERCREAM FROSTING
Filling & Crumb Coat:
9 Egg Whites
1 3/4 C. Sugar
2 C. Unsalted Butter (4 Sticks); cut up into small pieces at Room Temperature
2 tsp. Lemon Extract
Frosting:
5 Egg Whites
1 C. Sugar
1 C. Unsalted Butter (2 Sticks); cut up into small piece at Room Temperature
1 1/2 tsp. Lemon Extract
1. In a Medium Saucepan over Medium Heat whisk the Egg Whites and 1 3/4 C. Sugar for Filling & Crumb Coat until Sugar completely dissolves. Pour into Bowl of Electric Mixer fitted with the Whisk attachment. Whisk on High Speed until mixture is about room temperature. Slow mixer to Medium speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High speed until incorporated; about 5 minutes. Beat in Lemon Extract. You are now ready to assemble the cake into layers. Start with Purple layer on the bottom, put some Filling on top of cake and spread around (don't worry if it goes over the edge as you will use this to frost the cake as well). Once all layers (except top layer) have filling on them; place cake in the refrigerator while you make the Frosting.
2. For the Frosting: In a medium saucepan over Medium Heat whisk the 5 Egg Whites and 1-Cup of Sugar until the Sugar is completely dissolved. Pour into bowl of Electric Mixer fitted with Whisk attachment and whisk on High until about Room Temperature. Slow mixer to Medium Speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High Speed until incorporated; about 5 minutes. Beat in Lemon Extract. Now you are ready to frost the cake totally. I found it easier to do the sides first and then the top!
Here's a picture of the Birthday Girl with her slice of cake, and a picture of me with the inside of the cake!
I wanted to share the recipe for the cake and frosting with you all as well. It is a little bit of work to make, but SO VERY WORTH IT in the end. Especially when I saw the look on both of my nieces faces when it was cut into!!! I would do it again in a heartbeat! :)
RAINBOW CAKE:
My Finished Product (I cut out a Paper #5 and sprinkled around it with Stars)
INGREDIENTS:
2 Boxes White Cake Mix (Along with Ingredients to make cake)
Food Coloring
Mix 1 Cake Mix according to package directions. Scoop out in about 2-Cup Measurements into 3 bowls. Tint with desired Food Coloring Color (I.E. Purple, Blue, Green, etc.) Pour into 9-inch round cake pans and bake according to package directions...checking cake about 10 minutes before it would be done as it may cook up faster as you are using less mix. Mix up the 2nd Cake Mix and separate into 3, about 2-Cup Measurements and tint the other desired 3 colors. Bake. Let cool completely before frosting.
LEMONY SWISS MERINQUE BUTTERCREAM FROSTING
Filling & Crumb Coat:
9 Egg Whites
1 3/4 C. Sugar
2 C. Unsalted Butter (4 Sticks); cut up into small pieces at Room Temperature
2 tsp. Lemon Extract
Frosting:
5 Egg Whites
1 C. Sugar
1 C. Unsalted Butter (2 Sticks); cut up into small piece at Room Temperature
1 1/2 tsp. Lemon Extract
1. In a Medium Saucepan over Medium Heat whisk the Egg Whites and 1 3/4 C. Sugar for Filling & Crumb Coat until Sugar completely dissolves. Pour into Bowl of Electric Mixer fitted with the Whisk attachment. Whisk on High Speed until mixture is about room temperature. Slow mixer to Medium speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High speed until incorporated; about 5 minutes. Beat in Lemon Extract. You are now ready to assemble the cake into layers. Start with Purple layer on the bottom, put some Filling on top of cake and spread around (don't worry if it goes over the edge as you will use this to frost the cake as well). Once all layers (except top layer) have filling on them; place cake in the refrigerator while you make the Frosting.
2. For the Frosting: In a medium saucepan over Medium Heat whisk the 5 Egg Whites and 1-Cup of Sugar until the Sugar is completely dissolved. Pour into bowl of Electric Mixer fitted with Whisk attachment and whisk on High until about Room Temperature. Slow mixer to Medium Speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High Speed until incorporated; about 5 minutes. Beat in Lemon Extract. Now you are ready to frost the cake totally. I found it easier to do the sides first and then the top!
Here's a picture of the Birthday Girl with her slice of cake, and a picture of me with the inside of the cake!
The Happy Birthday Girl
Aunt Melissa & her creation
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