Pineapple Cake with Cream Cheese Icing

After my experiment with Orange and Carrot Cake, I knew the fresh fruit thing had caught my fancy. And, just as well, as fruit is very good for you.

Pineapple Cake makes a pretty serving for a tea party - that's what everyone thought, when I served wedges of it on fancy cheese plates.

The nice thing about pineapple cake is that it has the right amount of sweetness to measure up against the tartness, without being boring. The cream cheese icing might be an old time favourite but it is always a winner with pineapple cake or you could make a version of a Pina Colada Cake with Coconut Icing.

If you have tried the Pineapple Upside-Down Cake recipe or the Pineapple Chiffon Cake and enjoyed it, then this is another version of the same thing. It's sure to grab your fancy. Happy Baking!

Get the full recipe here...

Prep Time: 20 mins Total Time: 1 hour Makes: 1 big cake Ingredients: Method of Preparation: 2 cups plain flour 1/2 cup sugar 3/4 cup butter 2 eggs 1 1/2 cups pineapple cubes 1 pkt pineapple jello 1/4 cup hot water 2 tsp baking powder 1 tbsp grated lemon zest In a small bowl, combine flour and baking powder. In a bowl, combine jello, sugar and hot water. Stir till all the crystals have dissolved. Add pineapple, lemon zest, oil and eggs and mix well. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients thoroughly. Pour into a greased cake tin and bake at 160 - 180 deg for about 1 hour or till done. Cream cheese Icing: 1/2 cup butter, 12 oz cream cheese, 3 cups icing sugar, 3 - 4 tbsps milk & 1 1/2 tsps vanilla extract. Beat the ingredients together on low speed. Makes about 4 cups of icing. Personal Notes: See: http://southernfood.about.com/od/pineapplecakerecipes/Pineapple_Cake_Recipes.htm More Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=pineapple+cake Google Images: http://images.google.com/images?hl=en&q=pineapple+cake Google Book Search: http://books.google.com/books?q=pineapple+cake Courtesy: CrazyaboutBaking.blogspot.com

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Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]