Pineapple Layer Cake

Yield:  triple-layer, 8" or 9" round cake or approximately 26-30 cupcakes

Ingredients

• 2 ¼  c. flour, all-purpose
• 2 t. baking soda
• ½ c. salted butter, softened (1 stick)
• 1 ¾ c. sugar, granulated
• 2 eggs
• 1 ½ t. vanilla extract
• 2 c. fresh pineapple, crushed/puree'd (or 20oz can crushed pineapple) 

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking soda) in medium bowl; set aside.
3. In large mixing bowl cream butter, add sugar until smooth. 
4. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
5. Add vanilla extract, mix.
6. Add approximately 2/3 flour just until combined.  Stir in all of pineapple; finish with flour until barely combined. 
7. Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
8. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 21-25 minutes.
9. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
10. Batter does not rise significantly.
11. Frost when completely cool.

Hot tip: If using a fresh pineapple, consider making a few sliced pineapple flowers for garnish. This step can be completed a day ahead.