I wanted to make a pineapple cake. I was all set to make this recipe, I had everything ready this morning then I started thinking ..... I want to put cream cheese in the cake and on the cake. I wonder how hard that would be. To Read More, Click On The Recipe Title.
I took my inspiration from the recipe that I was going to make and made adjustments just to see what would happen. Instead of oil I used 1 cup of butter, I threw in an 8 ounce block of cream cheese, used 1/4 cup of cream instead of milk, and cracked 5 eggs into the batter instead of 4. I also lowered the amount of baking powder to 2 tsp. I think everything else was the same as the other recipe. What I got was a very most cake that I topped with the cream cheese recipe from the cake I was going to make to which I added about a tsp of orange extract. The recipe I'm going to print is the one I made, the cream cheese frosting is here.
Pineapple-Orange Cream Cheese Cake With Almonds
And Cream Cheese Frosting
2 3/4 cup cake flour ( I made my own cake flour)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
After I was done making the cake flour I put the baking powder, baking soda and salt together and sifted one last time.
1 cup softened butter
1 Eight oz block of cream cheese
1 1/2 cups sugar
1 tsp vanilla
1/2 cup pineapple-orange juice
1/4 cup cream
8 oz can crushed pineapple, drained
1/2 cup crushed almonds
I put the butter and cream cheese in the bowl of my mixer, blended it well then added the sugar. I added the eggs one at a time mixing well after each addition. I put the vanilla , crushed pineapple and cream in and blended well then added the almonds. I added the flour mixture slowly until it was incorporated. I put the batter into a 13x9 inch pan that was sprayed with Pam and floured and baked the cake at 325 degrees for about an hour.
I used the recipe here for the cream cheese frosting and added 1 tsp of orange extract.