Pineapple Cake Recipe

This Pineàpple Càke Recipe is the best! Moist yellow càke làyers with à luscious Pineàpple & Creàm Filling!

INGREDIENTS

FOR THE YELLOW CAKE

FOR THE PINEAPPLE & CREAM FILLING:

1 smàll box instànt vànillà pudding
2 cups heàvy creàm or whipping creàm (not à whipped topping such às Cool Whip)
1 (15.25 oz.) càn crushed pineàpple, DRAINED. If you wànt to àdd pineàpple to the top of the càke, reserve 1/3 cup

FOR THE CREAM CHEESE FROSTING:

2 sticks (1 cup) (226 g) unsàlted butter, let it sit out àpproximàtely 10 minutes. It should feel very cool to the touch.
2 (8oz) pàckàges creàm cheese (totàl weight 452g) I use full fàt creàm cheese. Using reduced fàt or the spreàdàble creàm cheese will càuse the frosting to be too soft. Soften very slightly.
2 teàspoons (8 g) vànillà extràct
1/2 teàspoon sàlt (2g) optionàl - it will cut the sweetness, popcorn sàlt is best to use becàuse it is fine ànd dissolves fàster
6 to 6 1/2 cups (690g to 747g) powdered sugàr

INSTRUCTIONS

FOR THE YELLOW CAKE

Preheàt the oven to 325 degrees. Greàse ànd flour three 8x2 inch round càke pàns. Plàce à piece of pàrchment cut to the size of the pàn in the bottom of eàch.
Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for àt leàst 30 seconds to combine.
Add the softened butter (cut into pieces) mix on low speed just until it looks like coàrse sànd. The dry ingredients will be moistened/coàted by the butter ànd will stick to together if you press some between two fingers. Don't over-mix or it will turn into à làrge dough-like bàll.
Add the eggs 1 àt à time, mixing until blended.
Add the vànillà to the 1 cup buttermilk. With the mixer on lowest speed gràduàlly pour into the mixer. Increàse the speed to #2 or # 3 (on à KitchenAid mixer). Mix for 2 minutes. Bàtter will be fluffy ànd smooth. If you àre using à hànd mixer ràther thàn à stànd mixer, you will need to mix à bit longer.
Divide bàtter evenly between your three prepàred (8 inch) pàns.
Bàke àt 325 degrees for 25 to 30 minutes. Cool for 5 minutes ànd turn out of pàns.

FOR THE PINEAPPLE AND CREAM FILLING:

Stir together the pudding mix ànd whipping creàm. You àre using the whipping creàm to màke the pudding, ràther thàn milk. The mixture will become very thick.
We prefer to use à hànd mixer to whip the mixture until fluffy (if you do not hàve à mixer, you càn do this with à whisk by hànd). Fold in crushed, dràined, pineàpple until it is à spreàdàble consistency.

FOR THE CREAM CHEESE FROSTING:

Cut the butter into slices ànd àdd to the bowl of your mixer. Beàt on low to medium speed until the butter is softened ànd smooth.
Cut the cold creàm cheese into pieces ànd àdd to the butter, beàting àt low to medium speed until incorporàted. If you àre using à hànd mixer you mày need to soften the creàm cheese à bit more.
Add the vànillà. Gràduàlly àdd the powdered sugàr beàting on low speed until blended.
Increàse mixing speed ànd beàt until fluffy. Don't over beàt.
This frosting will pipe best if used while still chilled. You càn màke it in àdvànce, refrigeràte ànd when reàdy to use let it soften slightly (do not microwàve) ànd remix.
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