Pineapple Chiffon Cake with Pineapple Frosting

Name: Pineapple Chiffon Cake with Pineapple Frosting
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12-16 servings
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Joyce Maynard, St Ignatius, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

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

TEST KITCHEN APPROVED

Pineapple Chiffon Cake with Pineapple Frosting

1 Reviews Add your review

Yield:12-16 servings

Prep:25 min

Cook:50 min

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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

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Directions

1
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.

2
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.
3
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.