Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
PINEAPPLE FLOWERS
- If using pineapple flowers for décor, you may want to begin with them as they take several hours to set. Preheat oven to 200 degrees F. Remove outer shell of pineapple but do not core. Cut pineapple into extremely thin slices and then use paper towels to extract as much moisture as possible from the slices. If using food dye to color them, mix dye with a tiny amount of water and brush onto slices.
- Place on a wire cooling rack over a foil lined baking sheet and bake for 2-3 hours, or until almost completely dried. (You may need to flip over half way through.) After removing from oven, place each into a mini muffin tin or some other small container to help mold the flowers into desired shapes. Depending on how dry your flowers are, shaping may take anywhere from half an hour to a few hours.
CAKE
- Preheat the oven to 350 degrees F. Grease three 9-inch cake pans with vegetable shortening. Line the pans with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour). Soak cake strips in water if using them. If making cupcakes, line cupcake pans with 24 liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat together brown sugar, oil, and crushed pineapple. Slowly beat in eggs, one at a time, mixing after each addition. Stir in vanilla. Add in half of the flour mixture and beat on low until just incorporated. Then, add the sour cream and the remainder of flour mixture. Mix until just combined. Do not over-mix.
- Wring out cake strips and fit onto cake pans (if applicable). Next, pour batter evenly into prepared pans and bake for 17-20 minutes for 9-inch pans or 18-22 minutes for cupcakes or until toothpick inserted in center comes out with just a few moist crumbs. Let cool in pan for about 5 minutes. Then, remove cakes from pans and let cool on cooling rack. Cool completely before frosting.
FROSTING
- Beat together cream cheese and butter (be sure butter is not too soft) in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes. Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
- If frosting is too thick, add a little milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar. You should be able to spread frosting but it should not be runny. This makes enough to cover a three-layer 9-inch cake.
- ASSEMBLY: Place first layer of cake on stand or plate. Add an even layer of frosting and sprinkle ⅓ cup pecans. Add another layer, frosting, and ⅓ cup pecans. Finally, add last layer and frost top and sides. Add remaining pecans and pineapple flowers as décor.
STORAGE & MAKE AHEAD
- STORAGE: Store cake covered in the refrigerator for up to 5 days. To keep cake that has been cut fresh, stick a piece of wax paper or plastic wrap on the exposed section prior to covering and storing.
- MAKE AHEAD: After cake has cooled completely, you can wrap the cake layers individually in plastic wrap and store at room temperature overnight. Frosting can be covered and stored in the refrigerator overnight. When ready to assemble, let the frosting warm slightly at room temperature and give a quick whip.
Notes
PANS: If you cannot fit three 9-inch pans in your oven, it is okay to bake two at a time and the third after.
FREEZE: This cake can be frozen frosted or unfrosted for up to 3 months. Be sure to wrap well and label with the cake name and date. When ready to use, thaw overnight in the refrigerator and then bring to room temperature prior to decorating or serving.
TIME: Total time for recipe includes time to make pineapple flowers.
