Back to Pineapple Chiffon Cake with Pineapple Frosting

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Pineapple Chiffon Cake with Pineapple Frosting Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling YIELD:12-16 servings

Ingredients

  • 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
  • FROSTING:
  • 3/4 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained

Directions

  • 1. 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.
  • 2. Spoon into an ungreased 10-in. tube pan. Bake at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter.
  • 3. 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: 406 calories, 18g fat (7g saturated fat), 128mg cholesterol, 319mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 5g protein.

Reviews for Pineapple Chiffon Cake with Pineapple Frosting

Average Rating
Loading Image