FOR THE CAKE:
- 2 1/2 cups all-purpose flour.
- 2 large eggs.
- 2 cups granulated white sugar.
- 2 cups softened butter ( equal to 2 sticks).
- 1 cup of water.
- 1/2 cup buttermilk.
- 1 teaspoon pure vanilla extract.
- 1 teaspoon baking soda.
- 1 teaspoon salt.
Pineapple Cake with Cheese Cake Filling
FOR THE FROSTING:
- 1 cup of heavy cream.
- 2 tablespoons vanilla extract.
- 1 cup butter.
- 3 cups granulated sugar.
STEP 1: Preheat your oven to 350 degrees F. And grease two cake pans using cooking spray.
STEP 2: In a large bowl, combine flour, salt, granulated sugar and whisk until well combined.
STEP 3: Melt butter in a saucepan with water and pour over the flour. Whisk until blended.
STEP 4: Add baking soda, eggs, vanilla extract, and buttermilk. Mix well until the batter is well combined and smooth.
STEP 5: Divide the batter between the two prepared pans, and bake for 17 to 20 minutes, when you find a toothpick inserted in the center comes out clean, remove the cakes from the oven, and let them cool in the pan for 10 minutes, then turn layers onto parchment-covered racks to cool completely.
STEP 6: Meanwhile, prepare your frosting by mixing all the ingredients except 1 cup of sugar into a saucepan, and cook on low for 3 minutes.
In another saucepan, put the remaining sugar and melt until it becomes an amber color. Then add it to the first mixture stirring well.
STEP 7: Immediately pour about 1/3 of the frosting onto the bottom cake layer, place the other layer over top, and pour the remaining frosting on top and sides. Spread evenly.
STEP 8: For the topping, I use toasted pecan halves, and I sprinkle powdered sugar over them.