Pineapple Cake with Cream Cheese Frosting
Pineapple Cake with Cream Cheese Frosting is a pineapple fans fantasy. This moist cake that is yummy includes a simple cream cheese frosting that's been flavored with lemon juice and topped with toasted coconutoil. It is ideal for baby showers, pool parties, patio shindigs and graduations and screams in each snack.
Since it freezes 14, this cake can be ready beforehand. You may suspend the cake complete the cake with the frosting along with the toasted coconut and subsequently freeze. The cake needs to be cooled before wrap and putting in the freezer. Wrap all of the way round the dish a few times with a plastic wrap that is fantastic.
Pineapple Cake with Cream Cheese Frosting is a pineapple fans fantasy. This cake will become one of your favorites.
INGREDIENTS
- 1 1/2 cups sugar
- 2 tsp baking soda
- 3 (8 oz ) cans crushed pineapple with juice (reserve 3 tablespoons juice)
- 1 tsp vanilla extract
- 1 (8 oz ) box cream cheese softened
INSTRUCTIONS
- Grease a baking dish.
- Add the beaten eggscrushed lemon (booking 3 tablespoons of the juice), vanilla extract and pecans. Mix until blended and pour into the pan. Bake for 35-40 minutes or till a toothpick inserted in the cake's middle comes out clean. Allow cake to fully cool for many hours.
- Coconut sweetened on baking sheet in a thin layer. Bake 8-10 minutes until lightly browned; turning.
- With a mixer beat butter, the cream cheese and reserved lemon juice until creamy and smooth. Add the sugar 1/2 cup at a time; scraping the sides down. Distribute over the cake that was cooled.