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Today I’m just showing you how to make my Grandma’s Southern Pineapple Cake why a cream cheese pineapple curd frosting. My mother’s been talking about this cake for a bit, saying that it was kind of other worldly delicious. I never made it. This is my first time making this cake and it’s basically my grandma’s yellow cake with all these pineapple elements she added, it’s absolutely delicious. I’m telling you if you like pineapple, you’re gonna love this cake.
Pineapple curd video
• My EASY CREAMY Delicio...
INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick softened butter
1 cup of vegetable oil
2 cups granulated sugar
3 large eggs room temperature
1½ teaspoons vanilla
1 cup buttermilk room temperature
FOR THE PINEAPPLE CURD SEE LINK BELOW
2 cups of pineapple curd
FOR THE PINEAPPLE FROSTING
4 cups of powdered sugar
8 ounce package of softened cream cheese
1 stick of salted softened butter
1/4 cup of pineapple curd
FOR DECORATION
1/4 cup of canned pineapple chunks sliced
INSTRUCTIONS
Preheat the oven to 325°F.
Spray a little 9 x 13 baking pan with Pam baking spray with flour.
In a bowl, sift or whisk the flour, baking soda, and salt together.
In the stand mixer bowl beat the softened butter, vegetable oil and sugar until it is light and fluffy. Then add the vanilla paste and when it’s mixed in, add one egg one at a time until fully incorporated before adding another egg. The mixture will become very light and fluffy.
Add one cup of buttermilk and when It is incorporated, stop the mixer and add all the flour and mix no more than 1-2 minutes. The reason being is the moment you combine the flour with any kind of moisture it will start developing gluten that’s great for bread, but not for cakes. We are trying to have a tender cake. That’s why we just mix it for a little bit and that’s it.
Pour the batter into the prepared 9 x 13 baking pan and place into the preheated 325° oven for 42 to 48 minutes.
When the cake done baking put it on a cooling rack and test to see if it’s ready with a toothpick. If the toothpick comes out clean, it is done.
With a Toothpick poke channels all over the cake. I show you how to do this in the video. While the cake is still warm, pour 1 3/4 cups of pineapple curd on top of the cake and using a knife, push the pineapple curd into the channels that you’ve created with the toothpick. Then let the cake absorb all of the pineapple curd before frosting the cake.
MAKE THE FROSTING
In the stand mixer cream together, the softened butter and soften cream cheese, whipping it until it’s blended. Then add the pineapple curd, and when it’s fully incorporated, put the powdered sugar into the mixing bowl and turn it on very low so it doesn’t fly everywhere. It will take a moment, but it will fully incorporate and you’ll have a very smooth delicious pineapple frosting.
DECORATIONS
Take a 1/4 cup of canned pineapple chunks and slice into pieces to decorate the top of the frosted cake.
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The song today is Calling at Your Door by Candellon.
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