Butter Cake With Pineapple Whipped Cream Frosting
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 517.37 g package golden butter recipe cake mix
- 3 eggs (or as called for by your cake mix)
- 118.29 ml butter (or as called for by your cake mix)
- 315.37 ml water (or as called for by your cake mix)
- 473.19 ml heavy whipping cream, chilled
- 566.99 g crushed pineapple, well drained
- 29.58-44.37 ml confectioners' sugar
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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RECIPE SUBMITTED BY
Mary Close
Ridgefield, CT
I live in CT, I'm presently a stay at home mom. Love to ride my bicycle on beautiful days, love the beach, love my family and my dog and I love to cook!