– 3 ½ cups All-purpose flour – 2 teaspoon Baking soda – 1 teaspoon Baking powder – 1 teaspoon Salt – ½ cup Unsalted butter melted and cooled – ½ cup Oil canola or vegetable – 1 ½ cups White granulated sugar – ½ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – 2 cups Crushed pineapple – 4 Large eggs room temperature – ½ cup Buttermilk room temperature – 20 oz Crushed pineapple the whole can – ¾ cup White sugar – 1 tablespoon Cornstarch – 8 oz Cream cheese room temperature – 1 ½ cups Unsalted butter slightly cold – 8 ½ cups Powdered sugar sifted – 1 teaspoon Pure vanilla extract – ⅓ cup Pineapple jam – 1 tablespoon Heavy cream – ¾ teaspoon Salt
Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick. Put 8-inch parchment circles on pan bottoms. Spray again.Place mashed pineapple in colander. Press pineapple juice using a rubber spatula.
1
Sift flour in a medium bowl. Add salt, baking soda, and powder.In a large bowl, combine melted butter (cool it!), oil, sugar, sour cream, vanilla, crushed pineapple, eggs, and buttermilk. Whisk together.Combine dry and wet ingredients. Just mix.
2
Pour batter evenly into three cake pans. Bake until toothpick inserted comes out clean, 20–25 minutes.Rest cakes in hot pans for 10 minutes. Transfer to cooling rack. Let cakes cool completely before decorating.
3
Add crushed pineapple and sugar to a medium pot and cook. Heat medium to thicken.In a bowl or glass measuring cup, cool completely. The process is accelerated by refrigeration.Cool butter on the counter for 30 minutes.
4
Mix cream cheese and butter on high for 3 minutes. Reduce speed and add powdered sugar. Quite thick.Pour in cooled pineapple jam, vanilla, salt, and heavy cream. 1-2 minutes on high speed to blend.
5
Cut domes with a serrated knife or cake leveler to even cakes. Frost your decorative board.Lay the first cake layer. Frost cake with 1 cup frosting. Pipe a border or frosting. Use half the pineapple jam on the frosting.
6
Repeat layer two. Put the final layer of cake bottom-up. The cake top is flattest this way. To set the filling, freeze for 10 minutes.For full frosting: Lightly frost the cake.
7
Freeze 15 minutes. Frost the remaining cake. Freeze 10 minutes.Put fresh pineapple on the cake!
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