Ingredients for Pineapple Snowball Cake
- Unflavored Gelatin
- Cold Water
- Boiling Water
- 1 ¾ cups granulated sugar
- Pineapple Juice
- Crushed Pineapple
- Salt
- Whipped Dessert Topping Mix
- Angel Food Cake
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How to Make Pineapple Snowball Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a separate bowl, combine 2 cups crushed pineapple (drained), ½ cup buttermilk, and 1 cup chopped pecans.
- Gently fold the pineapple mixture into the batter.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Once cooled, frost the cake with your favorite cream cheese frosting (recipe not included).
- Cover the frosted cake and refrigerate overnight to allow flavors to meld and the cake to set completely. This chilling step is crucial for the best texture and taste.
- Slice and serve, enjoying this taste of Scottish heritage!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
223g
Fat
1g
Carbs
26g
