Pineapple Chiffon Cake with Pineapple Frosting
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
YIELD: 12-16 servings.
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
Ingredients
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2 cups all-purpose flour
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1-3/4 cups sugar
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3 teaspoons baking powder
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1 teaspoon salt
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8 large eggs, room temperature
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3/4 cup pineapple juice
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1/2 cup canola oil
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2 teaspoons vanilla extract
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1/2 teaspoon cream of tartar
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FROSTING:
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3/4 cup butter, softened
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2-1/2 cups confectioners' sugar
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3 teaspoons vanilla extract
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1 can (8 ounces) crushed pineapple, drained
Directions
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1.
Preheat oven to 325°. 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.
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2.
Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter.
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3.
In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.
Nutrition Facts
1 slice: 406 calories, 18g fat (7g saturated fat), 128mg cholesterol, 319mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 5g protein.
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