Pineapple sheet cake recipe; Can you believe that this pineapple cake does not have any oil or butter but fresh pineapple and cashewnuts. This pineapple cake is so moist and topped with fresh pineapple buttercream frosting makes it all the more special and welcoming Christmas.

Always a crowd puller, this pineapple cake is Homey's favorite and he calls it his "guilt-free" cake. The cake has a very tropical, very sunny. The pineapple flavor is intensified with the addition of vanilla extract.

Pineapples are in season during Christmas time and I like using fresh pineapple in my puddings and cakes (pineapple upside down cake).

This cake is very moist; almost pudding-like and it taste best chilled. Homey says it taste even better the next day, chilled. The buttercream is so out of the world with fresh pineapple juice added and yes, you got to try this for sure, at least for Christmas.

Adapted slightly from here
Step by step method:

Preheat Oven to 180 degree C and grease and dust a sheet pan, keep aside.
Measure 2 cups of cubed fresh pineapple into a Ziploc bag and crush it with something hard. (Keep aside 2 tbsp of cubed pineapple to top over buttercream frosting)

Now the best part; dunk all the ingredients for the cake into a large bowl (pineapple, flour, sugar, baking soda, vanilla essence, eggs, salt, and cashewnuts) and with an electric handheld beater, cream everything together. Once, you start creaming the mix will look a little crumbled and you will even think of adding some water to mix. But, never mind just keep on creaming.

Until you get this consistency, (when you cream with the beater the juices in the crushed pineapple will be released) thus making it a perfect cake batter.

Pour this into the greased and dusted baking pan. Bake at 180 degree C for 35 to 40 minutes or until a tooth pick inserted in the center comes out clean.

While the cake is baking, lets make the pineapple buttercream icing. Cream butter with a whisk, add in vanilla essence and again cream. Add in icing sugar and cream again.

The mix will look crumbly. Add in pineapple juice and cream again.

 Whisk until it is creamy and soft. Plop it over the baked and cooked pineapple cake.

And spread all over the cake. Sprinkle some fresh chopped pineapple pieces over it....and cut into bars and serve chilled. (I am not a pro when it comes to decorating cakes or icing them, so, I like to make these kind of sheet cakes where you are not expected to ice the cake pretty).

Pineapple Sheet Cake Recipe With Pineapple Buttercream (No Oil Or Butter)

PREP TIME: 10 mins    |  COOK TIME: 40 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Flour: 2 cups
• Sugar: 2 cups
• Eggs: 2
• Chopped Cashewnuts: 1 cup
• Baking Soda: 2 tsp
• Salt: 1/4 tsp
• Vanilla Essence: 1 tsp
• Fresh Pineapple: 2 cups
• PINEAPPLE BUTTERCREAM:
• Butter: 1/2 stick (50 gms)
• Sugar (To be powdered): 1 to 1 1/4 cups (check tips on how to make icing sugar)
• Vanilla Essence: 1 tsp
• Fresh Pineapple juice: 3-4 tbsp
• Fresh pineapple cubes to garnish: 2 tbsp

  METHOD:

1. Measure 2 cups of cubed fresh pineapple into a Ziploc bag and crush it with something hard. (Keep aside 2 tbsp of cubed pineapple to top over buttercream frosting)
2. Now the best part; dunk all the ingredients for the cake into a large bowl (pineapple, flour, sugar, baking soda, vanilla essence, eggs, salt, and cashewnuts) and with an electric handheld beater, cream everything together. Once, you start creaming the mix will look a little crumbled and you will even think of adding some water to mix. But, never mind just keep on creaming.
3. Until you get creamy consistency, (when you cream with the beater the juices in the crushed pineapple will be released) thus making it a perfect cake batter.
4. Pour this into the greased and dusted baking pan. Bake at 180 degree C for 35 to 40 minutes or until a tooth pick inserted in the center comes out clean.
5. While the cake is baking, lets make the pineapple buttercream icing. Cream butter with a whisk, add in vanilla essence and again cream. Add in icing sugar and cream again.
6. The mix will look crumbly. Add in pineapple juice and cream again.
7. Whisk until it is creamy and soft. Plop it over the baked and cooked pineapple cake
8. And spread all over the cake. Sprinkle some fresh chopped pineapple pieces over it....and cut into bars and serve chilled. (I am not a pro when it comes to decorating cakes or icing them, so, I like to make these kind of sheet cakes where you are not expected to ice the cake pretty).
9. Serve Chilled.

NOTES

• You can reduce sugar slightly if the pineapple is very sweet.
• If fresh pineapple is not available, use canned pineapple (20 oz, undrained).
• Bring all ingredients to room temperature. For the buttercream, I used salted butter.
• To make icing sugar: Add one cup of sugar in a blender and top with 1 tsp cornflour, grind to a fine powder, sieve and use when a recipe calls for iciing sugar.
• The cake tastes best chilled.

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