Pineapple Cream Cake

Pineapple Cream Cake

Tags: Cakes

  • Prep Time: 40 min
  • Cook Time: 85 min
  • Ready Time: 180 min
  • Yield: 12 to 16 servings

Ingredients

  • Pillsbury® Baking Spray with Flour

CAKE

GLAZE

  • 2 1/3 cups powdered sugar
  • 1 tablespoon Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

Preparation Directions

  • HEAT oven to 325°F. Spray a 10-inch tube pan or 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.

CAKE

  • DRAIN pineapple at least 15 minutes, reserving 1⁄4 cup juice for glaze.
  • COMBINE shortening and sugar in bowl of electric mixer; beat at high speed, scraping sides of bowl frequently, 15 minutes.
  • REDUCE speed to low. Add eggs, 1 at a time, beating well after each addition. Add pineapple and vanilla. Beat until blended.
  • COMBINE flour and salt in medium bowl; add to shortening mixture alternately with heavy cream, beginning and ending with flour mixture, beating after each addition until well blended. Spoon into prepared pan.
  • BAKE 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes before removing from pan. Place cake, fluted side up for Bundt cake or upside-down for tube cake, on wire rack. Cool completely. Place cake on serving plate.

GLAZE

  • COMBINE powdered sugar, reserved 1⁄4 cup pineapple juice and 1 tablespoon shortening in bowl of electric mixer; beat until glaze is of medium-thick consistency. Spread or spoon over top of cake, letting excess glaze run down side.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 680 (Calories from Fat 260), Total Fat 29g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 135mg, Sodium 140mg, Total Carbohydrate 96g (Dietary Fiber 1g, Sugars 68g), Protein 7g; Percent Daily Value*: Vitamin A 15%, Vitamin C 6%, Calcium 4%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.