FRUIT ART month!! The first treat is the Pineapple Cake with Pineapple flower!! Very easy to make, just need about 2-3 hours of baking at low temperature and drying overnight. Topped with pineapple frosting and you\u2019ve got a great treat for sharing!!<\/p>\n
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<\/figure>\n<\/div>\nThis is one of the easiest recipes to make if you don\u2019t have a lot of time but you have a lot of people to feed!!! And while it sounds like a summer recipe, it\u2019s great for any season!!<\/p>\n
You need dry ingredients, wet ingredients, then bake it. Soooo simple!! In a stand mixer or a bowl, add all the dry ingredients and mix it. <\/p>\n
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<\/figure>\n<\/div>\nThen add all the wet ingredients and mix again. <\/p>\n
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<\/figure>\n<\/div>\nPour it into a greased 9\u00d713 pan and bake!<\/p>\n
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<\/figure>\n<\/div>\nBake it for 30 -35 minutes then cool before you cover it with pineapple frosting. <\/p>\n
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<\/figure>\n<\/div>\nThe pineapple frosting is so easy to make and makes the cake extra pineapple-y!<\/p>\n
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<\/figure>\n<\/div>\nThere\u2019s the flowers!!! In order to have a really dry pineapple, you have to bake it at low heat and dry it overnight.<\/p>\n
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<\/figure>\n<\/div>\nYou know what? This is a Pinapple Triple Threat!! Pineapple cake, pineapple frosting and pineapple garnish! How cool is that?!<\/p>\n Happy Baking!!<\/p>\n \t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n<\/p><\/div>\n Preheat oven to 350 degrees Fahrenheit. Coat a 9x13in baking pan with cooking spray.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n In a large bowl, mix the ingredients until evenly mixed. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Add all the wet ingredients. Stir until it is evenly mixed.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Bake for 30-35 minutes. Check doneness with a toothpick. If it comes out clean, it is ready. Cool before frosting.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n In a stand mixer, cream together butter and pineapple juice. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Add powdered sugar about a cup at a time, until the desired consistency is reached.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Slice pineapple into paper-thin slices. It’s best to use a mandoline slicer to get the slices as thin as possible.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Dry each pineapple slices with a paper towel.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Lay the slices on a large baking grid\/cooling rack. Place the rack over a large baking sheet.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Place in the oven for 2-3 hours, or until the slices are fully dried out and crisp on the edges.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n To dry, place each dried pineapple slice into the inside of a mini muffin tin or similarly sized small cup\/dish to create the shape of flowers you want. Best to dry it overnight.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Once the cake is cooled, pour the frosting on top of the cake and spread evenly. Decorate with the dried pineapple and sprinkle some Turbinado sugar. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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<\/figure>\nIngredients<\/h3>\n
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Instructions<\/h3>\n
\n\t<\/strong><\/p>\nLike this:<\/h3>\n