A few months back I made this cake on Easter .I know there is no link between Easter and pineapple cake but still I made it as I had two cans of pineapples that needed to be used up.My elder one wasn’t happy and asked me to make Easter bunnies or something related to Easter but still I went ahead and made this cake.At first she wasn’t ready to taste but after a lot of insisting she had a slice .Later on I was running behind her to stay away from the cake this much she enjoyed the cake.
For me, it doesn’t matter what is customary or need to make on certain occasions. I make whatever I feel like and more importantly what my kids like and I am glad they almost (well let’s say 95%) approves of it. I followed the recipe from Priya’s space and totally liked it.
Blogging Marathon#65 Week 3
Theme– Holiday Recipes
2 cups all purpose flour
1 can(15 oz) pineapple,drained
1 can condensed milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup pineapple juice
1/2 cup canola oil
Preheat oven to 180 degree F and grease an 8″ cake pan with butter and parchment paper.
In a mixing bowl sift flour, baking powder, baking soda.
In another bowl add canola oil and pineapple juice.Whisk to combine.
Add condensed milk and vanilla extract.Whisk again until everything combines.
Slowly add the dry ingredients in to the wet ingredients.Fold in pineapple pieces and mix well.
Pour the batter into the prepared pan and bake in preheated oven for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
Cool the cake completely before frosting.
Frost with whipped cream and decorate with some pineapple pieces.Slice and serve.