How to Bake Brigitte's Pineapple Surprise Cake

by Frank McMullen

Supplies

  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 20 ounce can crushed pineapple
  • 1 cup finely chopped pecans (or walnuts)
  • FOR THE ICING
  • 8 oz. cream cheese(room temp) - not fat free
  • 1/2 cup butter( room temerature)
  • 2 cups confectioner's sugar
  • 1/2 cup chopped nuts for topping (optional)
  • Instructions

    Step 1

    Gather the ingredients for the cake. LOOK! No FAT,πŸ˜ƒ. That's the SURPRISE!

    Step 2

    Beat the eggs and sugar together in your mixer. If you have the "spatula" version of the paddle attachment, it really helps

    Step 3

    Beat until light and airy

    Step 4

    It will look like this!

    Step 5

    Add the pineapple juice from the can.

    Step 6

    And one half of the flour

    Step 7

    Stir them until all incorporated.......

    Step 8

    Like so.

    Step 9

    Add the baking soda to the other half of the flour...

    Step 10

    Mix it together....

    Step 11

    And stir into the batter

    Step 12

    Add the crushed pineapple

    Step 13

    Stir it in....

    Step 14

    Add the chopped nuts.....

    Step 15

    We travel through Georgia often and have the chance to buy fresh pecans in a variety of sizes😊

    Step 16

    Stir them into the batter

    Step 17

    Spray two 8x8 baking pans with non-stick spray. We use the aluminum pans if we are going to freeze one! You could use one 9x13 glass one if you are going to serve it at one time.

    Step 18

    Divide the batter evenly....

    Step 19

    It won't fill the pans, that's ok!

    Step 20

    Pre-heat the oven to 350Β° F and set the timer for 35 minutes.

    Step 21

    Place the cakes on the middle rack.

    Step 22

    Time to start the icing. Ahhh - THERE'S the fat! This cake is great without icing - just dust it with confectioner's sugar. It's still moist and delicious!πŸ˜ƒ. And practically fat-free,

    Step 23

    Take the cakes out of the oven when nicely browned and a tester comes out with only a few crumbs

    Step 24

    Let them cool for a few minutes, but you want to ice them when still warm". I LIKE icing!πŸ˜‰

    Step 25

    First beat together the butter and cream cheese - they should both be at room temperature.

    Step 26

    Get them nice and airy - a hand mixer works well, here.

    Step 27

    Add one cup of confectioner's sugar......

    Step 28

    Beat it in and add the vanilla....

    Step 29

    Stir that in and add the remaining cup of confectioner's sugar.

    Step 30

    Beat until totally smooth.

    Step 31

    Divide icing between both cakes and....

    Step 32

    Spread it around!

    Step 33

    Hard not to swipe a taste!😊

    Step 34

    Done! Refrigerate cakes for about an hour - or even overnight! This is really a great "do ahead" dessert. πŸ˜ŠπŸ‘

    Step 35

    You can even freeze one - we like to freeze before covering and uncover before thawing - you don't lose any frosting that way!☺

    Step 36

    Sorry for the slightly blurry picture - this cake doesn't hang around long enough for a good portrait!