This moist pineapple cake is coated in a pineapple cream cheese frosting and studded with pineapple chunks.
6 cups cake flour or White Lily All Purpose Flour
3 2/3 cups sugar
6 teaspoons baking powder
1 teaspoon salt
2 1/2 cups pineapple juice
2 cups vegetable oil
1 tablespoon vanilla extract
3 tablespoons pineapple extract
4 large eggs
Yellow food coloring
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Create a well in the center and add wet ingredients. Stir the liquids to break up the eggs, then gradually incorporate the dry ingredients until fully combined. Pour batter into prepared tube pan and bake for 1 hour 55 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then run a thin spatula along the edges to loosen the cake. Transfer the cake to a wire rack by first turning it onto its side, then inverting it fully. (If using a two-piece pan, invert the entire cake without separating the pieces.) Allow the cake to cool completely before serving.
Pineapple Cream Cheese Frosting
1 package (8 oz) cream cheese, room temperature
1 stick (1/2 cup) butter, room temperature
2 teaspoons vanilla extract
1 tablespoon pineapple extract
5 cups powdered sugar
3 tablespoons pineapple juice
Canned pineapple chunks, sliced in thirds
Beat cream cheese and butter together with an electric mixer until creamy. Beat in extracts. Gradually beat in powdered sugar until completely combined. Frost cooled cake, using the back of a spoon to apply down the tube hole, then apply pineapple chunks.
