Butter Cake With Pineapple Whipped Cream Frosting

Recipe by Mary Close
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READY IN: 1hr 30mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Let pineapple drain about 2 hours before baking.
  • According to the cake mix, have 1 stick of butter and 3 large eggs at room temperature.
  • Place a medium bowl and the beaters of an electric blender in the freezer.
  • Bake cake in any size pan you wish.
  • When cake is done, and cooled, add whipping cream and powdered sugar (more or less according to your taste) to the bowl that was in the freezer.
  • Use the cold beaters to whip the cream until set. (about 4 minutes?)
  • Blend in pineapple.
  • Cream should be thick enough to stay on the blenders when you lift them out.
  • Frost cake.
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