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!
2 Cups All-Purpose Flour
2 Cups White Sugar
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.
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.
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!