Pineapple Cake With Whipped Cream Filling/Frosting

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350. Grease and flour an 8" springform pan.
  • Peel, core, and cut pineapple into 1/2" pieces. You need 2 cups.
  • In a blender or food processor, puree a third of the pineapple to make 1/2 cup puree, then add water to measure 2/3 cup. The remaining pineapple pieces will be used when assembling the cake.
  • In a small bowl, stir together flour, baking soda, and salt. Using an electric mixer on high speed, beat eggs for 4 minutes. Gradually add granulated sugar, beating 4 minutes on medium speed (or until sugar almost dissolves). Gradually add flour mixture, beating on low speed until combined.
  • Heat pineapple puree and butter until butter melts; Add to batter. Pour batter into prepared pan.
  • Bake 30 minutes or until toothpick comes out clean.
  • Cool 10 minutes on wire rack. Remove from pan, cool completely on wire rack.
  • Prepare topping/filling when cake is cool. Cut cake horizontally into two layers.
  • Beat whipping cream with powdered sugar until soft peaks form.
  • Place one layer on a serving platter. Spread with half of the whipped cream. Cover with half of the pineapple pieces. Top with second cake layer. Repeat whipped cream and pineapple pieces.
  • Heat marmalade with 1 tablespoon water. Cool slightly, then drizzle over cake.
  • Chill until ready to serve.
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