Pineapple Breakfast Cake + New Ceramics
This moist and fruity pineapple cake is topped with a rich and creamy cream cheese icing that perfectly complements the flavors of the cake. The pineapple adds a lovely tangy sweetness to each bite, making this dessert a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 2 cups white sugar
- 2 eggs, at room temperature
- 2 cups AP Flour
- 2 tsp baking soda
- 20 oz crushed pineapple
- 8 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9x13 metal baking dish with sheet of parchment paper to have about an inch hanging over the pan and spray baking spray.
- Combine the sugar and eggs in a large stand mixer and mix for 1 minute. Add the flour and baking soda and continue to mix, followed by the pineapple. Mix until everything is just incorporated and then remove the bowl from the mixer.
- Transfer the batter into the baking dish and bake in the oven for 35 minutes until the top is golden brown and a toothpick can be inserted in the center and removed without any batter sticking. Remove the cake once fully baked and let cool.
- While the cake is cooling, combine the cream cheese, powdered sugar and vanilla in a large stand mixer. Turn the mixer on very slowly and let the cream cheese and powdered sugar incorporate, making sure to scrape down the sides every so often until you have a thick icing.
- Spread the icing over the cake, lots and lots of swoops, and serve.
Nutrition
- Calories: 233 kcal
- Carbohydrate Content: 47 g
- Protein Content: 3 g
- Fat Content: 5 g
- Saturated Fat Content: 2 g
- Trans Fat Content: 0.002 g
- Cholesterol Content: 28 mg
- Sodium Content: 152 mg
- Fiber Content: 1 g
- Sugar Content: 36 g
- Unsaturated Fat Content: 1.3 g
- Serving Size: 1 serving
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