1 1/2 cups buttermilk When ready to complete the cake take the layers from the freezer, allow to thaw on the countertop. Very inviting Recipe! We like our layers to be a bit thinner. I think a 2 row ball border or shell border would be wide enough. I have no 9″ pans at the moment and this will be my first time to try baking a cake. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Are you ready to hear how simple this Pineapple & Cream Filling recipe is? In all honesty, it is probably one of the easiest cakes I’ve made in a long time, really, but I just smiled and thanked them. Are you using the Yellow recipe or the Pineapple Coconut recipe that Melissa gave a link to? Thank you for this recipe! The cake turned out PERFECT. As you can see in the photo, I didn’t pipe a dam of frosting around the edge of the cake, but you can if you’d like! Pineapple extract isn’t as readily available at the grocery store but if you can find some, you could add it to the yellow cake batter for an added boost of pineapple. Is it correct the the cake only needs to cook for 20 to 25 minutes? Hi Kanika, This is how you can make cake flour using AP flour. I’m going to be making this cake again and again but the problem I have is the icing which turns out runny. Also, if you have a yellow cake recipe of your own it is fine to use that for your 9 inch pans, then using the filling and frosting from Melissa’s recipe. Beat until light and fluffy. Can I use all purpose flour instead of cake flour? I suggest you use only two 9×2 inch round pans. It is good to do a test cupcake to see how many seconds to fill the cupcake (probably 3 or 4 seconds) to get the amount you want into the cupcake. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or … 3 sticks unsalted butter, slightly softened I’m debating whether I should be using Canadian all purpose or cake flour. I put all the filling between the layers and didn’t have any for the top. Thanks :) The layers can be frosted while still cold if needed. Divide batter evenly between your three prepared (8 inch) pans. Cool for 5 minutes and turn out of pans. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Hello Melissa & BeBe! Beat for about 2 minutes. Please read my. To serve, thaw in the refrigerator overnight with wrapping intact. Hi! I think you will like it!! Hope you enjoy! Great step by step directions for a novice like myself! If i use natural cocoa powder and buttermilk instead of whole milk, will the cake come out nicely? You could also use two 9 inch pans. Would I just use 5 large eggs instead of 4, or 4 eggs with either the yolk or white of another to make 4 1/2? Would definitely try this yummy looking cake? Lastly, how would I increase the egg amount in the batter mixture by 1/2? Pour into 10-inch ungreased cake pan. Your email address will not be published. Hi Carma, Your cake is beautiful!! Wrap them well with plastic wrap and then with foil. For each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch (corn flour in the UK). Do you know what the U.K. equivalent measures would be please? (The filling is thick enough that there’s really no worry of oozing, although you’ll want to leave a bit of space around the edge of the cake layer to allow for the filling to spread a bit when the layers are assembled. I can’t say for sure how the outcome would be to replace all of the butter with oil. Looking for pineapple cake recipes? Freeze the cake layers for up to one month. For more pineapple flavor in the cake layers I think you would like our Coconut Pineapple Cake found in the recipe section. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. Below are links to 2 batter amount charts that you will find helpful. can crushed pineapple, DRAINED. It’s a fun and simple little technique that always looks impressive! I’m happy all went well. We prefer to use a hand mixer to whip the mixture until fluffy (if you do not have a mixer, you can do this with a whisk by hand). Or if in a cake box but refrigerated? Pound cake can be baked in loaf pans. A Note about Cream Cheese Frosting: Keep in mind that cream cheese frosting is a bit softer than regular buttercream. ), The Perfect EASY Pineapple Cake Filling: First, we substituted whipping cream for the milk used in the instant pudding recipe and whipped it with a hand mixer until smooth and fluffy. Looks amazing! I’m from Canada and I read in one of your earlier post that the cake flour might be a bit too soft for the cake. If you want to add pineapple to the top of the cake, reserve 1/3 cup. Moist yellow cake layers with a luscious Pineapple & Cream Filling! Thanks, Sam. But I did just put pineapple on top of the cc icing. Any idea how many servings this cake yields? Thanks for this great recipe. So just to clarify, I’m going to be measuring out 1/2 more of each cup/tsp ingredient listed just for the batter mixture recipe? Hi Pam, We have not used fresh pineapple, but I think it would be fine to do so. I’ve made this 4 times. This frosting will pipe best if used while still chilled. If they’ve had a bad day this is certainly something that will brighten it for them. Can I use fresh pineapple? Both the cake and the chocolate frosting can be made ahead. So glad you love the cake. The yellow cake now uses additional butter as well as buttermilk, making it even more moist (and it also yields more batter). This recipe makes 6 1/2 cups batter. But, if I’ve missed one, be sure to let me know and I’ll work on it for you! If you use the 9 inch pans, check for doneness at 25 minutes. I get that. Cut the butter into slices and add to the bowl of your mixer. Put the spread, sugar, cinnamon, baking powder and eggs in a large bowl. ), After filling my cake layers, I frosted the cake in a thin coat of classic Cream Cheese Frosting. Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. Mariana, it is 124 kilocalories which is the same as 124 calories in nutrition. You can freeze pineapple slices so I think freezing the crushed pineapple would be fine also. Hi! I was a little concerned because I didn’t know how much the batter would rise in the pans since it’s the first cake I’ve made at low altitude since I move to AL, but it was fine. It is definitely the best Vanilla Cake I’ve ever tasted, too! Be sure to check with the skewer for doneness. I’m going to make the Pineapple Cake looks delish. This is one pretty cake and even more, it tastes AMAZING! I made the chocolate buttercream icing that is recommended, and it was so rich and decadent. Hi Robyn, how long is the cake good for if I keep it in the refrigerator? If you are using a hand mixer you may need to soften the cream cheese a bit more. The cake needs to be refrigerated and this helps also. Gradually add the powdered sugar beating on low speed until blended. For example, is Buttermilk the best? . I baked for 40 minutes. I am about to attempt your recipe for the first time, but am not clear as to which of the various oils or milks you would actually recommend from a taste perspective. 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