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Desserts
Tropical
10 servings
30 minutes
40 minutes
2 cups Pinkglow® Pineapple - diced small
1/2 cup Granulated Sugar - divided use
3/4 cup buttermilk
1 1/2 cups All-Purpose Flour
1/2 teaspoon Kosher Salt
2 teaspoons Baking Soda
3/4 cup Unsalted Butter - softened
1 1/2 cup Granulated Sugar
2 Large Eggs - room temperature
1 teaspoon Pure Vanilla Extract
1 Melissa’s Vanilla Bean
1 (3 oz.) package Melissa’s Organic Dried Mango - chopped small
1/2 cup Unsalted Butter - softened
8 oz. Cream Cheese - softened
1 1/2 cups Powdered Sugar
1 teaspoon Pure Vanilla Extract
1 cup Pinkglow® Pineapple - diced small
Preheat the oven to 325ºF.
In a dry non-stick saucepan, add the pineapple and sprinkle it with 1/4 cup granulated sugar. Heat on medium-high heat, stirring occasionally, until the moisture is cooked out, about 10 minutes. Take half of the cooked pineapple and set aside. Take the other half of the pineapple and blend it with the buttermilk until smooth and set aside.
Sift together the flour, salt and baking soda and set aside.
In a standing mixer, add the butter and the other 1/4 cup of sugar and beat until fluffy and light in color. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix well. Split the vanilla in half lengthwise and scrape the pulp into the mixer. Mix well. Add half of the buttermilk/pineapple mixture and while mixing, add half of the sifted dry ingredients. Mix well. And repeat for the remaining milk and dry ingredients. Fold in the pineapple and mango.
Grease an 8-inch round cake pan with some butter and dust It with granulated sugar. Shake off the excess. Cut a piece of parchment paper to fit the bottom of the pan and place it into the pan. Pour the cake batter into the pan and level off the top. Place it into the preheated oven and bake until a toothpick Inserted into the center comes out clean, about 30—40 minutes. Remove from the oven and let cool in the pan for 10 minutes and then turn the cake out onto a wire rack to cool completely.
To make the frosting, mix the butter, cream cheese, powdered sugar and vanilla extract until creamy. Spread the frosting onto the cake, garnish with the pineapple and serve.
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