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Pineapple Chiffon Cake with Pineapple Frosting

Total Time

Prep: 25 min. Bake: 50 min. + cooling

Makes

12-16 servings

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

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

  1. 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.
  2. 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.
  3. 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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