Saturday, January 14, 2012

pineapple blueberry cake with pineapple creamcheese buttercream



1/2 cup unsalted butter

1/2 cup shortening

4 large eggs

1 2/3 cups granulated sugar

3 cups all-purpose flour

1 teaspoon salt

2 teaspoon baking powder

1/3 cup milk

1/3 cup pineapple juice

2 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

3/4 cup drained chopped canned pineapple


Allow your eggs and butter to get to room temperature. (Very important)
Preheat your oven to 350 degrees F grease and flour pan(s)
Cream your butter shortening and sugar together on medium speed until it is nice and fluffy. About 3-5 minutes.
Add your eggs and vanilla to the cream mixture and mix well.
Sift your flour, salt and baking powder together in a separate bowl.
Beat in your dry ingredients into the creamed mixture slowly. Alternate with adding your milk and pineapple juice. Mix for 3-4 minutes.
Fold in your blue berries and pineapple
Bake till your toothpick comes out clear from the center.



6 oz softened cream cheese

6 tablespoons of unsalted butter

3 1/2 cups of confectioner’s sugar

1 teaspoon vanilla extract

1/2 cup crushed canned pineapple

beat creamcheese and butter until smooth. beat in vanilla. slowly add sugar beat until smooth. mix in pineapple.

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