Cake 60 minutes
Cupcakes 20 to 25 minutes
Mini Cupcakes 10 to 15 minutes
Cake Batter Ingredients
1 1/2 cups sugar
1/2 cup crushed pineapple
1 cup butter
1 tsp vanilla
2 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 cup toasted macadamia nuts (optional)
1/4 cup crushed pineapple, drained
8 oz cream cheese
1/2 cup butter, softened
2 tbsp pineapple juice
5 cups confectioners' sugar
For cake divide batter into two 9 inch round pans. Using this recipe will yield 8 to 10 servings.
For regular and mini cupcakes it is best to use liners, not only are the decorative aspects a bonus but, I believe, the cupcakes hold up better. Using this recipe to make regular sized cupcakes will yield 24 and when using for mini cupcakes will yield 60.
I prefer using fresh pineapple for this recipe because it allows me to control the texture as well as the amount of additional sugar added to my recipe the syrup from canned crushed pineapple would not.
Prepare the crushed pineapple by cutting into chunks then pulsing in a food processor until evenly crushed leaving a good amount of texture. The consistency should be measure by your preferences. I prefer a chunkier texture for the cake and a lighter texture for the frosting.
Tip: Allow the pineapple to drain after being crushed to avoid watering down the frosting.
For the batter; start by creaming together the butter and sugar, then slowly add the eggs one by one until thoroughly combined. Mix in the vanilla, baking powder, baking soda, salt then add the flour 1 cup at a time. When batter is combined fold in the crushed pineapple and macadamia nuts if adding them.
Evenly distribute into cake or cupcake pans and bake as specified. When a toothpick inserted into the center comes out clean the cake is finished cooking. Allow to cool on a wire rack for 20 to 30 minutes.
For the Pineapple Cream Cheese Frosting it is important all of the ingredients are room temperature to get a smooth, fluffy frosting.
Mix together the cream cheese and butter until thoroughly combined. Next add the pineapple juice and mix in the confectioners' sugar 1 cup at a time until completely incorporated. Last, slowly mix in the crushed pineapple.
Frost cake or cupcakes and sprinkle with toasted chopped macadamia nuts.