Who doesn’t love cake? You gotta love cake!

Last Saturday, we had friends over who we have not seen in a good while. So naturally, the occasion called for a dessert. I have my go-to recipes for dessert, and this one has recently joined my list of fool proof, deliciously moist cakes, so I quickly whipped one up that afternoon.

My mom had given me this recipe, since I love carrot cake but the cool thing is that it doesn’t need carrots. It tastes remarkably like carrot cake but the official title is…

” I Can’t believe it’s not Carrot Cake!”

The key ingredient is crushed pineapple, and it takes MOIST to a new level.

This cake can be eaten without icing but to me this would be blasphemous, so I paired the cake with a lemon buttercream icing that I think tastes divine, but it is sweet.

After our visit, I popped the extra cake into the freezer and it tastes just as lovely weeks later. ( I should know, as I sneak a bite or two every few nights!)

Enjoy this cake. It’s quick. It’s moist. It fits for all occasions.

I just can’t believe it’s not carrot cake…See below for the recipe.

RECIPE-I Can’t Believe it’s not Carrot Cake!    (Set oven to 350 degrees)

2 cups flour

2 cups sugar

2 eggs

2 tsp baking soda1 tsp vanilla

1 19 ounce can of crushed pineapple

In a large bowl or Mixmaster, beat together the eggs, sugar and vanilla until creamy. Add pineapple and the juice from the can. Add flour & soda gradually. Mix thoroughly. Pour batter into a 9 x 13 inch pan . You can also use this recipe for a naked cake. Just double the recipe and when baking, plan a=batter into 4 round pans. Bake for 30-40 minutes.

Lemon Buttercream Icing

1 cup salted butter

4 cups icing sugar

2 tbsp lemon zest

juice of 1/2 lemon ( more if you love lemon taste!)

2 tsp cream ( half & half)

Whip the butter with the paddle attachment in a Mixmaster. Then add icing sugar one cup at a time. Add zest, mix. Then juice, mix. Add cream. Mix.

Decorate on cake. ENJOY!