Ingredients for Rosemary Pineapple Cake
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How to Make Rosemary Pineapple Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted 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, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 (20 ounce) can crushed pineapple, drained, and 2 tablespoons chopped fresh rosemary.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake is cooling, prepare the frosting (recipe not included - use your favorite cream cheese frosting or a pineapple-flavored frosting).
- Once the cake is completely cool, frost and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
289g
Fat
38g
Carbs
31g
