Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
I am sooo done with winter. I am tired of the cold, dreary days and long nights.
I am dreaming of the ocean: golden sun, sand and tropical flavors….like Pineapple!
I just had to whip up this deliciously (is that a word?) golden pinepple cake.
The beautiful yellow color reminds me of the sun. I can almost feel my feet in the sand.
The creamy frosting is to die for! It is so rich and tasty. And let’s not forget those heavenly pecans!
The taste and texture of this moist pineapple cake hit the spot. This cake absolutely melts in your mouth.
Grab a cup of coffee, haul out a beach chair and travel to the beach in your mind while you scarf down this cake, but be careful! Like the beach this golden, moist pineapple cake is ADDICTIVE!
Pineapple Cake Gluten Free Dairy Free
Author: lets be yummy
Ingredients
- Cake
- 2 cups Pamela's Artisan Flour Blend gf
- 2 cups sugar
- 2 eggs
- 1 teaspoon gf baking soda
- 1 teaspoon gf vanilla
- 20 ounce can of crushed pineapple (undrained)
- Frosting
- 5 tablespoons GF flour
- 1 cup almond milk or any non dairy milk
- 1 teaspoon gf vanilla
- 1 cup butter, room temperature (use vegan butter to make non-dairy)
- 1 cup granulated sugar
- 1 cup pecans or walnuts (optional)
Instructions
- Mix all of the cake ingredients together in a bowl. Pour into a greased 9x13 inch pan and bake at 350 for 30-35 minutes. Until top is golden brown.
- Frosting
- In a small saucepan, whisk flour into milk and heat.
- Continue to stir constantly, until it thickens. It will be very thick.
- Remove from heat and let it cool to room temperature. It must be completely cool before using it in the next step.
- Stir in vanilla
- While mixture is cooling, using an electric mixer, cream the butter and sugar together until light and fluffy.
- Then add the completely cooled flour mixture and beat thoroughly.
- Spread icing on cooled cake and sprinkle with nuts.
Am I authorized to talk about this on my twitter?
Yes
OMG, this was the best cake i have made in a long time. Everybody in my family loved it. Thanks for the recipe!
I could not believe this was a gluten free cake; the taste was wonderful!! Will be baking this a lot more.
So glad you liked it; we thought it was spectacular also.
Just finished the cake and frosting but I had a question…the frosting has a weird texture to it, like the sugar is still crunchy in it. I have never made a frosting like this so I don’t know if I did it wrong or something?? Any thoughts???
Hi Becci!
I did not have a gritty texture to my icing. What kind of sugar did you use? I used a granulated sugar but if you did the same you could try a super fine sugar and see if that helps with the texture. Let me know how that works or if you have any other questions.
PS. I also used a mixer to cream the butter and sugar together. I don’t know if doing it by hand would make the icing gritty.
Could this be made as a 2-layer cake, with round pans instead of the 9×13? If so, what would be the temperature/time adjustments for baking?
You could and reduce time to 15-20 minutes. Just check with a tooth pick or cake tester to make sure cakes are cooked completely. I am not sure how well the cake will stay together when removing from pan to make a 2 layer cake since it is moist and more sponge like.