Description
This Pumpkin Pineapple Cake is incredibly moist and flavorful. It would be a marvelous addition to any fall gatherinng!
Ingredients
Cake Ingredients:
- 2 and 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 (15 ounce) can pure pumpkin
- 1 (20 ounce) can crushed pineapple, including juice
Frosting Ingredients:
- 8 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 18 candied pecans, for garnishing
Instructions
- Preheat oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper rounds and spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda and salt.
- In a small mixing bowl, lightly beat the eggs together.
- Make a well in the center of the dry ingredients and add the beaten eggs, vanilla, pumpkin and crushed pineapple. Stir until well combined.
- Divide batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Let cakes cool in pans for at least 15 minutes before running a sharp knife around the edges and turning out onto wire racks to cool completely.
- To make the frosting, beat the cream cheese, butter and vanilla together in the bowl of an electric mixer fitted with the whisk attachment. Beat in the powdered sugar, 1 cup at a time, until well combined and creamy.
- Once the cakes are cooled, use a serrated cake knife to split them in half horizontally. Place one cake layer on a cake stand. Spread a fourth of the frosting over the first cake layer, spreading it all the way to the edges. Repeat with remaining cake layers and frosting.
- Line the top of the cake with candied pecans, if desired. Serve and enjoy!
Notes
Store cake, loosely covered, in the refrigerator for up to 3 days.