PINEAPPLE CHIFFON CAKE WITH PINEAPPLE FROSTING

Pineapple Chiffon Cake with Pineapple Frosting image

This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.-Joyce Maynard, St Ignatius, Montana

Provided by Taste of Home

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1-3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
8 large eggs, room temperature
3/4 cup pineapple juice
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
3/4 cup butter, softened
2-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained

Steps:

Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter. , In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 406 calories, Fat 18g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.