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Half a container.Of cream cheese.
250 grams .Of powdered sugar.
2 Tsp.Of crushed pineapple.
Directions
Heat oven to 325 degrees F. In a standard bowl, combine the butter and flour, then coat the bowl with baking spray.
Place the butter, sugar, pineapple, and vanilla extracts in the bowl of a cream mixer and whisk until smooth. a beating of two to three minutes at a medium tempo.
As you add each egg one at a time, be sure to thoroughly mix the mixture after each addition. Put a halt to the activity, and scrape the edges of the bowl.
Mix the dry ingredients together using a sifter. Reduce the speed of the mixer and add the crushed pineapple in two or three additions. After everything has been added, whisk it for one minute or until it is thoroughly combined, whichever comes first.
Pour the mixture into the skillet that has been prepared. You may level up by bouncing on the counter.
Bake for 55 minutes. The top of the cake should then be covered with a sheet of aluminum foil before continuing to bake for a further twenty minutes, or until a cake tester inserted in the middle of the cake comes out clean. Before glazing, let the skillet cool fully on the oven rack.
To prepare the glaze, first beat the softened cream cheese with a mixer until it is light and fluffy, and then stir in the powdered sugar. Continue whisking until everything is incorporated. Blend hand-crushed pineapple with other ingredients.
Turn the cake out of the pan onto a dish, and then pour it into a glass or freeze it there. Keep refrigerated until serving. Enjoy!
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