Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Pineapple Toasted Almond Cake

Dessert, Dinner Party, Gluten Free, Vegetarian3 Responses »

We went to our first picnic last week, a sure sign that summer has finally arrived.  I was put in charge of sides for the festivities. So tell me, do you consider desert a side?  Or more in a category all of it’s own?  Well, I wasn’t sure either, so at the last minute the decision was made to bake something to bring along.  Just in case, it’s not a great picnic without dessert, right?

Normally, I would default to these coconut macaroons, I keep a can of condensed milk and a bag of coconut in the pantry for exactly these types of dessert emergencies.  But, I wanted something different, something new.

I had been trolling Pinterest earlier that day, and spotted a fast, easy, one bowl, recipe for a Pineapple Cake with Cream Cheese Frosting.  In that rendition (not gluten free)  you are supposed to ice the cake while still warm, so that the cream cheese frosting melts into the cake.

Clearly, I did not follow the instructions.  With a can of pineapple added to the cake batter, I felt it would be moist enough, why melt the frosting into it too?  And, if we are going to stray from the recipe, why not add some toasted almonds to the top.  Looks pretty and adds a nice little crunch, which I think makes it perfect.

Happy picnicking!

Pineapple Toasted Almond Cake

 

Pineapple Toasted Almond Cake

Pineapple Toasted Almond Cake

Ingredients

  • 2 cups GF all purpose flour, I used cup 4 cup
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup
  • CREAM CHEESE FROSTING
  • 1/2 c butter or 1 stick
  • 1 - 8 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 1/2 cups confectioners' sugar
  • 1 cup toasted almonds

Instructions

Grease or line with parchment paper a 8 x 8 baking pan.

Add to large bowl flour, sugar, eggs, baking soda, vanilla, pineapple with juice, and salt. Blend about 3 minutes or until well incorporated.

Pour into pan and bake at 350 degrees for 35-40 minutes, or until lightly browned on top.

Remove from oven and cool 10 minutes.

In the meantime, with hand held or stand mixer beat the butter, cream cheese, vanilla, gradually adding confectioners' sugar. Beat until frosting is light and fluffy.

Remove cake from pan to a wire cooling rack to completely cool before frosting.

Frost and sprinkle with toasted almonds.

http://pamelasglutenfreerecipes.com/vegetarian/pineapple-toasted-almond-cake/

 

 

3 Responses

carla
June 17th, 2014 at 5:20 pm

A delicious dessert after a picnic or any meal. It is light and fresh tasting because of the pineapple…You guessed it…I actually had a slice!

Happy summer!

Kathryn
June 18th, 2014 at 8:52 am

My turn for book club this month and this will be the feature dessert! Thanks Pamela!!

Kathryn

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