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 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!