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Pineapple Chiffon Cake with Pineapple Frosting

 Pineapple Chiffon Cake with Pineapple Frosting
This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.—Joyce Maynard, St Ignatius, Montana
12-16 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • 2 cups all-purpose flour
  • 1-3/4 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 8 eggs, separated
  • 3/4 cup pineapple juice
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 3/4 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained


  • In a large bowl, combine the flour, sugar, baking powder and salt. In
  • another bowl, whisk the egg yolks, pineapple juice, oil and vanilla;
  • add to dry ingredients. Beat until well blended. In another bowl,
  • beat egg whites and cream of tartar until stiff peaks form; fold
  • into batter.
  • Spoon into an ungreased 10-in. tube pan. Bake at 325° for 50-55
  • minutes or until top springs back when lightly touched. Immediately

2 of 2

Pineapple Chiffon Cake with Pineapple Frosting (continued)

Directions (continued)

  • invert cake onto a wire rack; cool completely. Remove cake to a
  • serving platter.
  • In a large bowl, cream the butter, confectioners' sugar and vanilla.
  • Stir in pineapple. Frost cake. Store in the refrigerator. Yield:
  • 12-16 servings.
Nutritional Facts: 1 slice equals 406 calories, 18 g fat (7 g saturated fat), 128 mg cholesterol, 319 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.