Monday, February 7, 2011

Pineapple Cake with Cream Cheese Frosting

It's Bonzo Bean's birthday!  I cannot believe a year has passed since my first post.  I have had more fun than I ever anticipated writing this blog.  I've learned a lot about cooking, writing, and photography.  I am delighted by the people who have taken the time to read what I've written, or cook one of the recipes.  I am so grateful for their compliments and support.  I have so much more to learn, and I am excited for what the next year will bring.

You can't have a birthday without cake, and when I thought of my favorites, Pineapple Cake came first to mind.  My mom has made this cake for me more times than I can count.  It is fruity and very moist from the chunks of crushed pineapple, and is topped with cream cheese frosting.  You could put cream cheese frosting on just about anything and it would be good, but it's really good on this cake.  I love the way the pineapple stays a bit chunky in the batter, and that the cake can be served warm with it's frosting all ooey gooey and dripping down the sides.
Pineapple Cake is beyond simple to make.  First, preheat the oven to 350 degrees.  Grease and flour a 9x13 cake pan.  Then, dump all of the cake ingredients into a bowl.
Mix with a wooden spoon until blended, but don't over-mix.  Pour the batter into your prepared cake pan.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still warm, but not hot, prepare the frosting and frost the cake.
Cut a piece.
Make this cake, you will love it.  I promise.
Thank you for reading, and for making this year so much fun.
xoxoxo
Kelly

Pineapple Cake with Cream Cheese Frosting

2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
1 cup chopped nuts.  I used pecans, but you could also use walnuts, or no nuts at all.
1 20 oz can crushed pineapple, do not drain

Preheat oven to 350.  Mix all ingredients together with a wooden spoon.  Grease and flour 9x13 cake pan.  Pour batter in to pan and bake 35-40 minutes, or until toothpick inserted in the center comes out clean.

Frosting:
1/2 stick butter
2 cups confectioners sugar, sifted
4 oz softened cream cheese
*Beat together with electric mixer and frost while the cake is still warm.

6 comments:

  1. Can't go wrong with cream cheese frosting.

    ReplyDelete
  2. Yep, it's one of my favorite cakes, too. And, we know how I feel about cake!!

    ReplyDelete
  3. I love that you made your blog a birthday cake.

    ReplyDelete
  4. @Jeliz, I know...I'm such a dork. I sang the song too.

    ReplyDelete
  5. YUM!, A nice chilled Riesling will go great with that! HAPPY BIRTHDAY, it's been fun Your Wine Guy @ the Q

    ReplyDelete
  6. Thanks Wine Guy! I am touched you are still with me here.

    That goes for the rest of you too. =)

    ReplyDelete