Pineapple Layer Cake

Ingredients

• Maraschino cherries (12, for garnish)
• Whipped cream (2 cups)
• Powdered sugar (1 cup)
• Cream cheese (8 ounces, softened)
• Buttermilk (1 cup)
• Crushed pineapple (1 cup, drained)
• Vanilla extract (2 teaspoons)
• Eggs (4)
• Granulated sugar (2 cups)
• Unsalted butter (1 cup, softened)
• Salt (1/2 teaspoon)
• Baking powder (2 teaspoons)
• All (purpose flour - 2 1/2 cups)

Instructions

1. Preheat the oven to 350°F and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the crushed pineapple and buttermilk. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy.
10. Place one cake layer on a serving plate and spread a layer of the cream cheese mixture on top. Repeat with the remaining cake layers.
11. Frost the sides and top of the cake with whipped cream.
12. Garnish with maraschino cherries and refrigerate for at least 1 hour before serving.