double decker

moist and delicious

It was one of those days. THOSE DAYS. You know what I mean. The kind of day where everything seems to go wrong, one thing after another like domino effect. When it rains it truly pours. Each and every single member of our family was having a horrible no good very bad day for their own reasons. Dinner is when we all come together, and talk about our day. I knew that there needed to be something sitting on that table to smile about. I wanted to suprise the family with something sweet…decadent. You should have seen the look on their faces when I busted out this sweet treat after dinner was over. Smiles all around- mission accomplished. Sometimes a lot of hugs and a sweet pick me up is all you need. This pineapple cake is sweet, moist, and deliciously chewey on the edges! A must try.

Recipe inspired from allrecipes (but tweeked to my own liking)

Ingredients for the Pineapple Cake:

1 cup of bread flour or regular baking flour + 1 cup of cake flour

2 cups white sugar

2 eggs

2 teaspoons of baking soda

2 teaspoons of vanilla extract

1 2o oz can of cubed pineapple (with the juice)

Directions

Preheat oven to 350 degrees.

In a large bowl, mix together the baking flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.

If you like double deckers like I do, divide the batter into two equal sized baking pans.

Bake for 30-40 minutes, or until a toothpick inserted into cake comes out clean.

After about ten mins, flip the pans over onto cooling racks

you’ll see the beautiful chunks of pineapple and the caramelized edges of the cake. perfection.

Ingredients for the pineapple buttercream frosting:

1/2 cup butter

4 cups sifted confectioners’ sugar

6 tablespoons well drained crushed pineapple

1 to 2 tablespoons pineapple juice

Directions

Cream butter; gradually beat in sugar, creaming well. Stir in crushed pineapple and just enough pineapple juice to make it spreadable. Beat to blend thoroughly. I actually make the frosting, put it in the fridge to chill, then make the cake 😉

spread your frosting on any surface of the cake that you want. I do it in the middle and on the top~ that’s it.

i love the vibrant and playful color of strawberries so decided to use them to decorate the top.

every bite= perfection

enjoy