One of my favorite memories of my mother's cooking was her Pineapple Pie. She made it often and served it for special occasions.
I also have other recipes on the blog with Pineapple.
Here's just another example of an great Pineapple Cake.
I think it would be great dessert for an Easter menu.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Flour
2 TBS Cornstarch
1 tsp Baking Powder
1/4 tsp Salt
Zest of 1 Lemon
11 TBS Butter, room temperature
3/4 C Granulated Sugar
4 Large Eggs
1 - 20oz. can of crushed Pineapple, with juice.
1 tsp Vanilla
Whipped Cream for garnish or Pineapple Icing, recipe to follow.
In a mixing bowl:
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Beat for 5 minutes.
Mix Well until fully incorporated.
Beat just until incorporated.
Gradually Add Flour and mix just until incorporated.
Pour Batter into the pan.
Bake 50 - 60 minutes.
A toothpick in the center should come out clean.
Remove to a rack to cool for 10 minutes.
Invert the cake onto a parchment paper lined rack to cool completely.
Serve individual slices with Whipped Cream or Ice the top of the cake only with the following Pineapple Icing.
8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar
In a mixing bowl and an electric hand mixer:
Beat until creamy smooth.
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.
Ice the top of the cake only and slice to serve.
Peace in the Kitchen!