Mexican Pineapple Cake with Cream Cheese Frosting
Recipe by:
Ken :-)
Blended pineapple is swirled throughout this cinnamon-flavored cake. Topping it all of is a vanilla-cream cheese frosting.
Ready in 2 hours
Added to favorites by 10 cooks
Ingredients
Serves: 12
- Ingredients - Cake
- 1 (20 ounce) can crushed pineapple
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup brown sugar
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Frosting:
- 4 ounce softened cream cheese
- 1/4 cup softened butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons WARM water as needed for spreadability
Preparation method
Prep: 1 hour 20 mins | Cook: 40 mins1.
Cake:
2.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9x13 cake pan.
3.
Pour entire contents crushed pineapple (including juice) into blender and blend well. Set this aside for now.
4.
Beat eggs until foamy in large mixing bowl. Add vanilla and sugars, mix until well blended. Sift together flour, baking soda, salt, and cinnamon. Add mixture to eggs and sugar.
5.
Pour in blended pineapple fruit and juice. Mix well just until blended, but DO NOT BEAT! Pour into prepared cake pan.
6.
Bake in the preheated oven until toothpick inserted in center of cake comes out clean, about 40 minutes.
7.
Frosting:
8.
In medium sized mixing bowl, beat together cream cheese and butter until fluffy.
9.
Add powdered sugar and vanilla extract.
10.
Add enough WARM water as needed to make frosting spreadable.
Provided by: Allrecipes
Last updated:
Mar 21 2013
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