Are you looking for a sweet and refreshing cake recipe that is easy to make? Look no further than this Pineapple Cake recipe! Made with Bakers Basic mix, egg whites, Greek yogurt, and a splash of pineapple extract, this cake is light, fluffy, and bursting with tropical flavor. And topped with cream cheese frosting and white chocolate chips, it's the perfect treat for any occasion.
Ingredients:
3 cups Bakers Basic cake mix
3 cups egg whites
1 1/2 cups plain nonfat Greek yogurt
1 tablespoon pineapple extract
Cream cheese frosting (see recipe below)
White chocolate chips
Directions:
Preheat your oven to 350°F. Grease an 11 x 17-inch pan with cooking spray and set aside.
In a large mixing bowl, combine the Bakers Basic cake mix, egg whites, Greek yogurt, and pineapple extract. Stir well until fully combined and no lumps remain.
Pour the batter into the prepared pan and smooth out the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before cutting it into 12 even squares.
Spread a generous amount of cream cheese frosting on top of each square, then sprinkle with white chocolate chips.
Wrap each square in parchment paper and place it in a Ziploc freezer bag. Freeze for up to 3 months, and thaw before serving.
Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
In a large mixing bowl, beat the cream cheese and butter together until light and fluffy.
Gradually add the powdered sugar, one cup at a time, until fully incorporated and the mixture is smooth.
Add the vanilla extract and beat until well combined.
Use immediately, or store in an airtight container in the refrigerator for up to 1 week.