| PINEAPPLE CREAM CAKE |
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Makes One 10-inch Tube or Bundt Cake 12 to 16 ServingsCake 1 can (20 ounces) crushed pineapple in unsweetened juice 1 cup plus 2 tablespoons Butter Flavor CRISCO all-vegetable shortening or 1 plus 2 tablespoons Butter Flavor CRISCO Stick 2 -1/3 cups plus 1 teaspoon granulated sugar 6 eggs 1 -1/2 teaspoons vanilla extract 3 -1/3 cups plus 1 tablespoon all-purpose flour 1/2 teaspoon salt 1 cup whipping cream Glaze 2 -1/3 cups confectioners sugar Reserved 1/4 cup pineapple juice 1 tablespoon Butter Flavor CRISCO all-vegetable shortening or 1 tablespoon Butter Flavor CRISCO Stick Heat oven to 325ºF. Grease 10-inch tube pan or 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly. For cake, drain pineapple at least 15 minutes, reserving 1/4 cup juice for glaze. Place 1 cup plus 2 tablespoons Butter Flavor Crisco in large bowl. Add granulated sugar gradually, beating 15 minutes at high speed of electric mixer, scraping sides of bowl frequently. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition. Add well-drained pineapple and vanilla. Beat until blended. Combine flour and salt in medium bowl. Add to creamed mixture alternately with whipping cream, beginning and ending with flour mixture, beating after each addition until well blended. Spoon into pan. Bake at 325ºF for 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes before removing from pan. Place cake, fluted side up for Bundt cake or upside-down for tube cake, on wire rack. Cool completely. Place cake on serving plate. For glaze, combine confectioners' sugar, reserved 1/4 cup pineapple juice and 1 tablespoon Butter Flavor Crisco in medium bowl. Beat until glaze is of medium-thick consistency. Spread or spoon over top of cake, letting excess glaze run down side. |
