Moist Pineapple Dream Cake

Here’s what you need to create your own Moist Pineapple Dream Cake:

For the Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 and 1/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract (optional)
• 1 cup crushed pineapple, drained slightly (reserve 2 tablespoons juice)
• 1 cup sour cream
• 1/4 cup pineapple juice or whole milk (for a milder taste)

For the Pineapple Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons reserved pineapple juice
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish:

• Pineapple wedges or rings
• Extra whipped cream (optional)

Directions

• Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans and line the bottoms with parchment paper.
• Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• Step 3: In a large bowl, cream together the softened butter and sugar on medium-high speed for about 3 to 4 minutes until light and fluffy; scrape down the sides of the bowl as needed.
• Step 4: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and pineapple extract if using.
• Step 5: On low speed, alternate adding the dry ingredients and the pineapple juice and sour cream, beginning and ending with the dry ingredients. Mix until just combined, then gently fold in the crushed pineapple.
• Step 6: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling in the pans for 10 minutes before transferring to wire racks to cool completely.
• Step 7: To make the frosting, beat the cream cheese and butter together until creamy and smooth (about 2-3 minutes). Gradually add powdered sugar, mixing until fluffy. Mix in reserved pineapple juice, vanilla extract, and a pinch of salt, beating until the mixture is spreadable and silky.
• Step 8: Assemble the cake by placing one layer on a serving plate, spreading a layer of frosting evenly on top. Repeat with remaining layers, frosting the sides and top of the cake and smoothing with an offset spatula.
• Step 9: Decorate the top by piping swirls or rosettes and garnish with fresh pineapple wedges or rings. Refrigerate the cake for 1 hour before slicing for best results.

FAQs

1. Can I use fresh pineapple instead of crushed pineapple?

Yes, you can use fresh pineapple. Just ensure it is finely diced and well-drained to avoid excess moisture.

2. How can I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

3. Can I freeze this cake?

Yes, you can freeze the unfrosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and aluminum foil.

4. What can I use instead of sour cream?

You can substitute plain Greek yogurt for sour cream in this recipe.

5. How do I make the frosting less sweet?

To reduce sweetness, you can add an extra tablespoon of cream cheese or a pinch of salt, which will balance the flavor.

Conclusion

The Moist Pineapple Dream Cake is a delightful recipe that brings sunshine and sweetness to any occasion. Its unique flavors and textures make it a standout dessert. With simple ingredients and straightforward preparation, you’ll be able to impress your guests and leave them craving more. So gather your ingredients, start baking, and enjoy a slice of paradise!