Tropical Pineapple Cake with Cream Cheese Frosting


Tropical Pineapple Cake with Cream Cheese Frosting
Author: 
Recipe type: Dessert, Bakery
Prep time: 
Cook time: 
Total time: 
Yield: 15
 
This tasty tropical cake contains no butter or oil (except for preparing the pan) if you don’t add frosting. You can replace the frosting with just a dusting of powdered sugar or serve it with a dollop of whipped cream, but the cream cheese frosting is rich and delicious. It is a dense cake, not a fluffy, tall one, and a small piece is a good-sized serving. We like it with sliced banana under the frosting and toasted coconut on the top. You can add other fruit to the cake batter if you like. This should be really good with some chopped cranberries in the cake, but I haven’t tried that yet. I serve it directly from the pan, but if you want you can remove it from the pan after 10 minutes and cool it on a rack before you frost it.
Ingredients
Cake
  • 1 cup sugar
  • 2 cups all-purpose flour + 1 tablespoon for preparing the pan
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1 can 20 ounces crushed pineapple packed in juice - undrained
  • 1/2 cup broken walnuts
  • Oil, butter or pan spray for preparing the pan
Frosting
  • 8 ounces cream cheese
  • 4 tablespoons butter (1/2 stick)
  • 1/4 tsp salt (Do not use the salt if you are using salted butter.)
  • 2 tsp vanilla extract
  • 1 3/4 cups powdered sugar, sifted if there are lumps
Optional
  • 1 large ripe banana
  • 1 cup toasted shredded coconut
Instructions
Cake
  1. Preheat the oven to 350 degrees F. Grease a 9x13 pan with butter, oil or pan spray. Dust with flour by pouring in a tablespoon of flour and tipping the pan around until the whole surface is covered with flour. Tap the pan upside down over the sink or trash bin to remove any excess flour. Combine the dry ingredients in a large bowl and stir to mix well and break up any baking soda lumps if you have some. Mix the wet ingredients and add to the dry ingredients stirring just until combined. Stir in the nuts. Pour into the prepared pan and bake for 30 minutes or until the cake is golden and springs back to a light touch.
  2. Cool the cake. When it has cooled, you can cover the surface of the cake with banana sliced into thin coins just before you frost the cake.
Frosting:
  1. Cream the butter, cream cheese, salt and vanilla together until soft and fluffy using a hand mixer or stand mixer. Beat in the powdered sugar. Spread the frosting over the cooled cake. If you used the banana slices, you can put small dollops of frosting on banana slices and use an offset spatula to spread the frosting evenly over the cake. If desired, sprinkle toasted, shredded coconut over the frosting.

Thanksgiving Sugar Cookies


Thanksgiving Sugar Cookies
Author: 
Recipe type: Bakery, Cookies, Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 5 dozen
 
Just about everybody loves sugar cookies and these buttery cookies with the melt-in-your-mouth addition of cream cheese are especially lovable. They are flavored with the warm spices of the holiday season. If you don’t have pumpkin pie spice, you can use cinnamon and a little nutmeg, grated with a microplane instead. They are not like the heavier shortbread cookies, nor as “tough” as a rolled or pressed cookie. The flavor is more complex than a Snickerdoodle and I don’t find these cookies to be as doughy. They are fairly delicate and crispy and it is very hard to eat just one…or two…or three. While I call them Thanksgiving Sugar Cookies, I am thankful that they are delicious any time of year. I was trying to count how many I made in this last batch so I could write the number down for you with some authority, but I started eating them as I put them on the cooling rack. I’m pretty sure it made around 5 dozen cookies.
Ingredients
  • 1 cup butter – 2 sticks or 1/2 pound (leave at room temperature for about an hour)
  • 8 ounces cream cheese (leave at room temperature for about an hour)
  • 1 1/2 cups granulated sugar + more for dipping a glass to press the cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt (only if using unsalted butter)
Instructions
  1. Cream the butter and cream cheese together in a large bowl. Beat in the sugar (and salt, if using) until smooth. Beat in the egg and vanilla extract. Mix the flour, baking powder and pumpkin pie spice together until the color is uniform. (Be sure to get any lumps out of the baking powder before pouring it in the flour.) Stir the dry ingredients and wet ingredients together just until combined. Chill an hour or more to firm up the dough to make it more manageable.
  2. Heat the oven to 375 degrees F. Roll tablespoons of the dough into balls quickly with the palms of your hands. Place them on ungreased cookie sheets about 2 inches apart. A one-tablespoon spring-loaded scoop makes this very easy. Fill a shallow bowl with granulated sugar. Rub a very small amount of cookie dough (to make the sugar adhere) on the flat bottom of a glass or a small metal measuring cup that fits in the shallow bowl. Dip the glass in the sugar and flatten each ball of dough into a thin circle, dipping the glass back into the sugar for each cookie.
  3. Bake 10 to 15 minutes, until the edges are lightly browned. Remove from the cookie sheets and cool on wire racks.