Friday, January 25, 2013

Pineapple, Orange, and Banana Cake with Cream Cheese and Fluff Icing

This morning after I packed Joe's lunch (complete with fresh pineapple chunks), I was contemplating what to have for breakfast and my mind kept going back to the fresh pineapple in the fridge. I couldn't decide what to have with the pineapple (just a case of my usual indecisiveness) so I started looking up recipes online. In this case my indecisiveness paid off as I came across one for pineapple cupcakes with cream cheese and fluff frosting... this is my take on the original recipe... I changed it quite a bit :) I took the idea for the icing (the cream cheese and fluff mix) from the original and then added my own ingredients to my taste. I also added the mandarin oranges and banana because I didn't have enough pineapple for the recipe... Note well: I don't often make box cakes (actually, I don't think I've made one in a really long time) but I saw this recipe and just so happened to have one in my cabinet already so I thought I'd give it a try. I think it turned out to be delicious. Let me know what you think!

Inspired by the recipe on


1 box yellow cake mix (I used Betty Crocker Super Moist)
1 cup crushed pineapple (I used fresh fruit and crushed it myself)
1/2 cup mandarin oranges
1/4 cup banana, mashed (I used half a banana)

*no eggs, oil, etc. needed... the fruit and juices are enough!

1 package 8 oz cream cheese
1 cup marshmallow fluff
1/4 cup butter (I used salted)
1/4 cup powdered sugar
1/2 teaspoon vanilla

For the cake:
Preheat the oven to 325 degrees if using a dark or nonstick pan (just follow the directions on the cake box for this). Combine dry cake mix with pineapple first. Then add oranges and stir. Add the bananas last to avoid over mashing them.
Pour into 13x9 cake pan (or cupcake tins) and bake for 28-30 minutes (I also followed the directions on the box here). When done, remove from the oven and allow to cool before icing.

For icing:
Combine softened cream cheese and fluff (I used a hand mixer). Soften butter and add to mixture. Add vanilla and powdered sugar. Blend well and chill before icing cake.

This is a really light cake with an airy frosting... perfect for a breakfast cake! In the wise words of Kate Spade, "eat cake for breakfast." I really should have bought that bag when I saw it in their store!


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