Oh my gosh you guys! I’m finally home for more than 4 days at a time. It’s basically the best feeling ever. Don’t get me wrong, I’ve been galavanting around the country doing some fabulous fun things, but there really isn’t anywhere better than home, right? And now it’s time to get down to business and get back into gear! And that means 2 things for me… cooking and ceramics
First, let’s talk about this Pineapple Breakfast Cake. My mom used to make this for me and my sister all the time as kids. We used to have this for breakfast in the morning, minus the frosting of course, and snack on it after school too! It’s basically the easiest cake recipe ever and results in a super moist and spongy cake. I opted to add a little vanilla infused cream cheese icing on top because I was serving it at a dinner party and frosting was totally acceptable. This cake makes me happy and reminds me of the good old days when I just had to wake up and my mom would have breakfast waiting for my at the table. Oh, how I miss those days.
And since we’re talking about my mom, let’s talk ceramics!! If you remember, my mom and I started a company last year called Fifty One and a Half. It’s been so much fun to work it with my mama! We took a little break earlier this year because this little thing we were planning called a WEDDING came along. But we are back with a kick ass new fall line and I’m pretty sure you guys are gonna love it! (Side note – wedding pictures should be arriving this week and I can’t WAIT to finally share them with you guys!)
So there ya have it!! Cake and Ceramics – kinda the best way to start your Monday morning if you ask me!
- 2 cups white sugar
- 2 eggs, at room temperature
- 2 cups AP Flour
- 2 tsp baking soda
- 20 oz crushed pineapple
- 8 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees F.
- Line a 9x13 baking dish with enough tin foil to have about an inch hanging over the pan and spray the tin foil with baking spray. The inch of foil hanging over all the sides of the pan will allow you to easily remove the cake from the pan when it's cooled.
- Combine the sugar and eggs in a large stand mixer and mix for 1 minute.
- Add the flour and baking soda and continue to mix, followed by the pineapple. Mix until everything is just incorporated and then remove the bowl from the mixer.
- Transfer the batter into the baking dish and bake in the oven for 35 minutes until the top is golden brown and a toothpick can be inserted in the center and removed without any batter sticking. Remove the cake once fully baked and let cool.
- While the cake is cooling, combine the cream cheese, powdered sugar and vanilla in a large stand mixer. Turn the mixer on very slowly and let the cream cheese and powdered sugar incorporate, making sure to scrape down the sides every so often until you have an thick icing.
- Spread the icing over the cake and serve. (You can also keep the cake in the fridge for up to 1 week)