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.
- 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