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
Pineapple Chiffon Cake with Pineapple Frosting
Pineapple Chiffon Cake with Pineapple Frosting
Prep Time
25 min
Cook Time
50 min
Yield
12-16 servings
Ingredients
- 2 cups all-purpose flour
- 1-3/4 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 8 large eggs, room temperature
- 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
- 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.
- 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.
- 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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