Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
- Small saucepan
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 2 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup buttermilk
- 1 cup crushed pineapple, drained (juice reserved)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour and baking powder.
- In a large mixing bowl, cream the butter and shortening until smooth and creamy. Gradually add the sugar, beating well after each addition.
- Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and buttermilk.
- Gently fold the dry ingredients into the wet mixture, then stir in the crushed pineapple.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the glaze by heating the reserved pineapple juice and a little sugar in a small saucepan until dissolved.
- Once the cake is done, let it cool for 10 minutes in the pan. Invert onto a wire rack and brush the glaze over the warm cake. Let the cake cool completely before slicing.
Notes
This cake is a delightful blend of flavors—sweet, tangy, and slightly citrusy, all wrapped up in a tender, fluffy texture. Perfect for any occasion!
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 170mg | Potassium: 150mg | Fiber: 1g | Sugar: 23g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.5mg
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