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Pineapple Cake.

January 24, 2011 by Carolina

I love to bake, especially cakes. For my mom’s birthday I decided to make her a pineapple cake with mexican vanilla icing — she loved it! I make this recipe often & it’s always a big hit. As a matter of fact, though I have several cake recipes my family always requests this one. Give it a go, I think you’ll love it!

Cake Ingredients

2 Cups All-Purpose Flour

2 Cups White Sugar

2 Eggs

2 TSP Baking Soda

1 TSP Vanilla Extract

1 Can Pineapple Juice (about 20oz)

Preheat over to 350F. In a bowl, mix all ingredients until fully combined. Pour batter in a greased pan (I use Pam) & bake for 45 minutes until cake is finished baking (insert a toothpick in the middle, if it comes out clean the cake is done). Let’s make the filling.

Filling Ingredients

2 Cans Crushed Pineapple in Juice

2 TBS Sugar

In a bowl, mix the crushed pineapple in juice with the sugar & let sit for at least an hour in the refrigerator. The sugar really brings out the pineapple flavor & will add great sweetness to the cake without making it too sweet. Easy peasy. Now lets make the icing.

Icing Ingredients

1 Cup Vegetable Shortening

4 Cups Confectioner Sugar, sifted

1 TBS Meringue Powder

2 TBS Water

1 TSP Mexican Vanilla (regular vanilla is fine too)

2 TSP Water

In a bowl, mix together the shortening, 2 TBS water & mexican vanilla until combined. Mexican vanilla is known for it’s amazing flavor, it seriously ups the ante when it comes to baking with vanilla. Rich & delicious, mexican vanilla will bring baking to another level, give it a try. If you can’t find mexican vanilla regular vanilla works just as well. To note: the brown vanilla will tint your icing slightly (make it an off-white instead of white). If you want to make white icing use clear vanilla.

Add the confectioners sugar & meringue powder & continue mixing. Once it reaches filling consistency add the 2 TSP water to make it thinner & easier to pipe…and you’re done with the icing. Now onto cake assembly!

How does one torte a cake? And what the heck is torting a cake? You know the layers you see when you purchase cakes from the store, filled with delicious fillings? That’s what torting is — it’s creating layers in a cake in order to add filling & height. I learned how to torte a cake by taking Wilton Cake Decorating Classes. If you’re interested in baking & want to learn more about this beautiful art I highly recommend the classes. If you are not interested in classes never fear, torting a cake is totally doable at home. Based on the height of your cake & the number of layers you’d like it to have it’s easy to calculate. For example, lets say your cake ends up being 6 inches high & you want it to have 2 layers of filling. measure 2 inches & cut the cake across, then do the same 2 inches after you do that. You’ll be left with three layers, each 2 inches high, to fill.

Place your bottom layer on a cake plate or platform & pipe a border around the cake to keep the filling from spilling; add your filling & place another layer of cake on top. If you don’t have a piping bag, place icing in a zip-lock bag & cut the end — voila, homemade piping bag! Repeat the layering process until you’ve used up all the cake. Now comes the fun part — icing the cake!

I decided to pipe the cake with a decorative tip to give it a little oomph. If you don’t have tips, you can apply the icing with a butter knife until the entire cake is covered. Cake decorating is all about having fun so get creative, create your own design, have a good time.

The end result will be a beautiful, moist cake your loved ones will love. Hope you enjoy this cake as much as my family & I do. Buen provecho!


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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