Name: Pineapple Chiffon Cake with Pineapple Frosting
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Pineapple Chiffon Cake with Pineapple Frosting

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Chiffon Cake with Pineapple Frosting

1. 2 cups all-purpose flour -

2. 1-3/4 cups sugar -

3. 3 teaspoons baking powder -

4. 1 teaspoon salt -

5. 8 large eggs, room temperature -

6. 3/4 cup pineapple juice -

7. 1/2 cup canola oil -

8. 2 teaspoons vanilla extract -

9. 1/2 teaspoon cream of tartar -

10. Frosting: -

11. 3/4 cup butter, softened -

12. 2-1/2 cups confectioners' sugar -

13. 3 teaspoons vanilla extract -

14. 1 can (8 ounces) crushed pineapple, drained -

How to cook deliciously - Pineapple Chiffon Cake with Pineapple Frosting

1. Stage

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. Stage

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. Stage

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.