The Ultimate Moist Pineapple Carrot Cake with Cream Cheese Frosting: A Recipe for Sweet Perfection

Prepare to be enchanted by this extraordinary Pineapple Carrot Cake, a dessert that redefines moist, fluffy, and perfectly spiced. This isn’t just any carrot cake; it’s a culinary masterpiece featuring luscious layers infused with the delicate sweetness of pineapple, a creamy, tangy pineapple filling, and crowned with an irresistible, not-too-sweet cream cheese frosting. The magic lies in the crushed pineapple incorporated directly into the cake layers, which not only imparts an incredibly tender texture but also locks in an unparalleled moisture. Further enhancing the experience, an extra layer of pineapple filling adorns the top, beautifully complemented by charming piped carrot details along the sides. This cake is the quintessential treat for celebrating spring, Easter gatherings, or truly any occasion that calls for something wonderfully special and delightfully different.

If you adore the classic flavors of carrot cake but are looking for an alternative to traditional baking, you might love this no-churn carrot cake ice cream. It captures all the beloved spices and richness without ever needing to turn on your oven!

🥕 Why You’ll LOVE This Pineapple Carrot Cake Recipe

This recipe isn’t just about baking a cake; it’s about creating an experience. Here’s why this Pineapple Carrot Cake will quickly become a cherished favorite:

• Unforgettable Pineapple Infusion: The crushed pineapple seamlessly integrated into the cake layers offers a delightful texture and an incredible boost of moisture. While its flavor isn’t overtly dominant in the cake itself, its presence guarantees a tender, soft, and impossibly moist crumb that will have everyone asking for your secret. It also provides subtle, chewy pineapple pieces that add to the cake’s overall appeal.
• Luscious Pineapple Filling: Between each spiced carrot cake layer lies a quick, easy, and luxuriously creamy pineapple filling. This bright, tropical addition perfectly complements the warm spices of the cake, elevating it beyond the ordinary and creating a harmonious blend of flavors that’s truly addictive.
• Perfectly Balanced Cream Cheese Frosting: No carrot cake is complete without cream cheese frosting, and ours is truly special. It’s incredibly fluffy, rich, and expertly balanced in sweetness, ensuring it enhances the cake without overwhelming it. This dreamy frosting is the perfect final touch, tying all the components together with its tangy, creamy embrace.
• Supreme Fluffiness & Moisture: Thanks to the generous inclusion of both shredded carrots and crushed pineapple, this cake achieves an ideal balance of fluffiness and profound moisture. Each bite is tender and satisfying, making it a truly decadent dessert that stays fresh for days.
• Aromatic Spiced Perfection: Crafted with a thoughtful blend of cinnamon, nutmeg, cloves, and ginger, the cake layers are wonderfully fragrant and perfectly spiced. These warm, inviting flavors are beautifully balanced by the natural sweetness and texture of freshly shredded carrots, creating a classic taste with a delightful twist.

For more exquisite cakes featuring delectable fillings and classic cream cheese frosting, be sure to explore our blueberry birthday cake and this refreshing lemon raspberry cake. Each offers a unique flavor profile guaranteed to impress!

📝 Key Ingredients for a Flawless Carrot Pineapple Cake

Mastering this recipe starts with understanding your ingredients. Read through for all the essential tips you will need for success!
Full steps and detailed ingredient measurements are provided in the comprehensive recipe card below.

This magnificent cake is composed of three distinct yet harmonizing elements: the moist carrot cake with pineapple layers, a vibrant pineapple filling, and a smooth, tangy cream cheese frosting. Each component plays a crucial role in creating the perfect dessert.

Cake Layer Ingredients: The Foundation of Flavor and Texture

• Canned Crushed Pineapple: The secret to an exceptionally moist carrot cake! While you won’t distinctly taste the pineapple in the cake layers, its natural sugars and moisture are absorbed, resulting in an incredibly tender and moist crumb. Be sure to drain the juice off thoroughly before adding it to the batter to avoid a watery consistency.
• Neutral Oil (Vegetable Oil or Light Olive Oil): Oil is preferred over butter in this cake for its ability to keep the layers incredibly soft and moist, even after refrigeration. Unlike butter, which can solidify and make cake denser when chilled, oil remains liquid, ensuring your cake stays tender for days. Choose a mild-flavored oil that won’t interfere with the cake’s warm spice profile.
• Warm Spices (Cinnamon, Nutmeg, Cloves, Ginger): This aromatic blend is essential for the classic, comforting flavor of carrot cake. Each spice contributes to a rich, complex aroma and taste that perfectly complements the carrots and pineapple. Freshly ground spices will yield the most potent flavor.
• Fresh Carrots: Peel and shred your carrots using the larger hole setting on a box grater. Larger shreds not only add beautiful flecks of color to the cake but also provide more moisture and a lovely chewable texture, preventing them from disappearing entirely into the batter.
• All-Purpose Flour: For the most accurate and consistent results in baking, it’s highly recommended to weigh your flour using a kitchen scale. If a scale isn’t available, properly measure by fluffing the flour in its bag, gently spooning it into a measuring cup, and then leveling the excess off the top with a straight edge, without packing it down.

Pineapple Filling Ingredients: The Tropical Core

• Canned Crushed Pineapple in Juice: Unlike the cake layers, for the filling, you’ll use the entire can, juice and all. The juice provides the necessary liquid for the filling to thicken into a creamy, spreadable consistency.
• Fresh Lemon Juice: This is a crucial, though optional, ingredient that brightens the pineapple flavor and prevents the filling from tasting overly “canned” or flat. A squeeze of fresh lemon juice adds a zesty tang that perfectly balances the sweetness.
• Unsalted Butter: Added at the end of cooking, butter melts into the hot filling, enriching its flavor and giving it a silky, creamy texture that’s utterly luxurious.
• Cornstarch: This acts as our thickening agent, ensuring the pineapple filling sets up beautifully between the cake layers. You can easily substitute it with arrowroot starch or another preferred starch if needed.

Cream Cheese Frosting Ingredients: The Irresistible Topping

• Full-Fat, Brick-Style Cream Cheese: For a stable and pipeable frosting, always opt for full-fat, block cream cheese (not the spreadable kind from a tub). It should only be slightly softened—leave it out for just about 10-15 minutes at room temperature. If it’s too soft or warm, your frosting might become “gloopy” and difficult to work with.
• Unsalted Butter: The butter should be properly softened to achieve a light and fluffy frosting. It should yield easily when pressed but not be oily or melted. This allows it to cream smoothly with the powdered sugar, creating a stable base for the cream cheese.

✔️ Creative Ingredient Substitutions & Variations

While this recipe is designed for optimal flavor and texture, here are a few ideas if you need to make substitutions:

Gluten-Free Adaptation: Although not personally tested with this specific recipe, many carrot cake recipes adapt well to gluten-free flour. You can generally substitute the all-purpose flour with a 1:1 gluten-free baking blend. Look for blends that already contain xanthan gum for best results, as this helps with structure.

Using Fresh Pineapple: If you prefer to use fresh pineapple over canned for the filling or cake layers, it’s absolutely possible! Peel and core your fresh pineapple, then process it in a food processor until it forms small, crushed chunks. For the filling, you’ll need approximately 2 cups of chopped pineapple, and ensure you also measure out ⅓ cup of fresh pineapple juice to achieve the correct consistency and moisture level.

Alternative Nuts: The recipe calls for walnuts, which add a lovely crunch and earthy flavor. However, feel free to substitute them with pecans for a slightly different nutty profile, or even sunflower or pumpkin seeds for a nut-free option. If you prefer a nut-free cake altogether, simply omit them.

👩‍🍳 How to Make This Irresistible Carrot Pineapple Cake

Creating this beautiful and delicious cake is a rewarding process. We’ll start with the pineapple filling to allow it ample time to chill and thicken, then move on to baking the perfectly spiced cake layers, whipping up the dreamy cream cheese frosting, and finally, assembling our masterpiece.

Pineapple Filling: Step-by-Step Guide

Step 1: Create the Base. In a medium saucepan, combine the granulated sugar and cornstarch. Whisk them together thoroughly to prevent lumps. Add the entire can of crushed pineapple, including all its juice, along with the fresh lemon juice. Stir until well combined. Cook this mixture over medium-low heat, stirring frequently. Continue cooking until the mixture visibly thickens and begins to bubble gently. This process ensures the cornstarch is fully activated and the filling achieves the right consistency.

Step 2: Finish and Chill. Once the filling has thickened to your desired consistency, remove the pan from the heat. Add the butter, cut into small pieces, and stir continuously until it has completely melted and incorporated, creating a smooth and glossy filling. Transfer the hot pineapple filling into a glass jar, a heat-safe bowl, or any non-metal container. This allows it to cool quickly. Refrigerate the filling until it is completely chilled and has thickened further, which is crucial for a stable cake assembly.

Cake Layers: Step-by-Step for Perfect Batter and Bake

Preparation is Key: Begin by preheating your oven to 355°F (180°C). Lightly grease three 8-inch round cake pans with a neutral oil or non-stick spray. Line the bottoms of each pan with parchment paper rounds; this crucial step ensures easy release and prevents sticking. Having your pans prepped before you start mixing will make the baking process smoother.

Step 1: Combine Wet Ingredients. In a large mixing bowl, crack your room temperature eggs and add the brown sugar. Using a wire whisk, vigorously whisk the mixture for about one minute until it becomes noticeably thickened and frothy. This step incorporates air into the eggs, contributing to the cake’s light texture.

Step 2: Add Fats and Flavor. Pour the vegetable oil into the egg and sugar mixture. Whisk until the oil is fully emulsified and the mixture appears smooth and cohesive. Stir in the pure vanilla extract and sea salt, whisking briefly to ensure they are evenly distributed. These additions enhance the overall flavor profile of the cake.

Step 3: Prepare Dry Ingredients. In a separate, medium-sized bowl, combine the all-purpose flour, all of your aromatic spices (cinnamon, cloves, nutmeg, ginger), baking soda, and baking powder. Whisk these dry ingredients together thoroughly to ensure the leavening agents and spices are evenly distributed, which is vital for a consistent bake.

Step 4: Gently Combine Wet and Dry. Sift the prepared dry ingredients directly into the bowl with the wet ingredients. Using a whisk, gently fold the batter until just combined. Be careful not to overmix, as this can develop the gluten in the flour and lead to a tough, dense cake. A few small streaks of flour are acceptable.

Step 5: Fold in the Stars. Add the shredded carrots, the previously drained crushed pineapple, and the chopped walnuts (if using) to the cake batter. Switch to a rubber spatula and gently fold these ingredients into the batter until they are evenly distributed. Again, avoid overmixing to maintain a tender crumb.

Step 6: Bake and Cool. Divide the batter evenly among the three greased and lined baking pans. Bake for 20-23 minutes, or until a wooden toothpick inserted into the center of each cake layer comes out mostly clean, with only a few moist crumbs attached. Avoid overbaking, which can dry out the cake. Let the cake layers cool in their pans for a full 10 minutes. Then, run a thin spatula around the edges of each pan to loosen the cakes, invert them onto a wire cooling rack, and carefully peel off the parchment paper. Allow them to cool completely at room temperature before frosting; attempting to frost warm cakes will result in melted frosting.

Cream Cheese Frosting & Assembly: Bringing It All Together

Step 1: Cream the Butter and Sugar. Place the properly softened unsalted butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the butter is light in color, creamy, and visibly fluffy. This can take several minutes. Ensure you scrape down the sides and bottom of the bowl frequently to ensure even mixing. Gradually add five cups of powdered sugar, ½ cup at a time, beating well after each addition until fully incorporated. Continue scraping the bowl often. Stir in the pure vanilla extract and beat until smooth.

Step 2: Incorporate Cream Cheese. Add the slightly softened cream cheese to the frosting mixture, one 1-inch piece at a time. Beat well after each addition, ensuring the cream cheese is fully incorporated without overmixing, which can cause the frosting to become too thin. The final frosting should be thick, smooth, and fluffy. If your frosting seems loose or won’t hold its shape, refrigerate it for 10-15 minutes. If needed, add another ½ to 1 cup of powdered sugar, then beat again until it reaches a light and fluffy consistency. Use a spatula to gently fold the frosting to release any large air bubbles, resulting in a smoother finish.

Step 3: Layering the Cake. Place a small dollop of cream cheese frosting in the center of your cake stand or serving plate; this acts as an adhesive to keep the first cake layer from sliding. Carefully place the first cooled cake layer onto the cake stand. Spread a thin, even layer of cream cheese frosting on top. Next, using a piping bag or a spoon, pipe a thick ring of frosting all the way around the outer edge of this cake layer. This ring will create a dam to hold the pineapple filling. Carefully spoon ⅓ cup of the completely chilled pineapple filling into the center of the frosting ring, spreading it gently to fill the space.

Step 4: Stack and Chill. Repeat the layering process for the remaining cake layers. For the final layer, place it on top with its bottom side facing up, which provides a flatter, more even surface for frosting. Once stacked, carefully transfer the entire cake into the freezer for approximately 10 minutes. This brief chill time is invaluable, as it helps to firm up the layers and filling, making the cake more stable and preventing it from sliding while you apply the outer frosting.

Step 5: Prepare Decorative Frosting. While the cake is chilling, set aside three tablespoons of cream cheese frosting into one small bowl and two tablespoons into a second small bowl. Tint the three tablespoons with orange gel food coloring for the carrots and the two tablespoons with green gel food coloring for the carrot tops. Transfer each colored frosting into separate piping bags, or simply use zippered plastic bags with a small corner snipped off for piping. This decorative touch adds a playful and festive element.

Step 6: Frost the Cake Exterior. Retrieve the chilled cake from the freezer. Begin spreading the remaining uncolored cream cheese frosting evenly over the entire exterior of the cake. Work quickly but gently. If at any point the frosting becomes too bubbly or difficult to spread smoothly, take a moment to beat it again with an electric mixer until it’s light and fluffy. If it feels too thin, you can gradually add a little more powdered sugar (a quarter cup at a time) and beat until it reaches a thicker, more manageable consistency. You can opt for a rustic “naked cake” look or apply a generous, smooth layer of frosting.

Step 7: Decorate the Top. Fit a piping bag with an open star piping tip (or your favorite decorative tip) and fill it with some of the uncolored cream cheese frosting. Pipe a beautiful decorative border around the top edge of the cake. Carefully spoon the reserved pineapple filling into the center of this border, creating a pool of tropical goodness. For an added touch of texture and flavor, sprinkle finely chopped walnuts over the piped frosting border.

Step 8: Add the Carrot Details. Using the piping bag with orange frosting (or the snipped plastic bag), pipe small carrot shapes onto the sides of the cake. To create a realistic carrot, pipe a short line and then flick your wrist at the end to form a pointy root. With the green frosting, pipe three short sticks onto the top of each orange carrot to represent the leaves and stems. Once decorated, your beautiful Pineapple Carrot Cake is ready! Serve it immediately or store it in the refrigerator until needed. For the best flavor and frosting texture, allow the cake to sit out at room temperature for 20-30 minutes before slicing and serving.

🥄 Make Ahead & Storage Instructions

Planning ahead can make baking and serving this delightful cake much easier. Here’s how to manage your time and ensure your cake stays fresh and delicious:

Assembling Ahead of Time: This Pineapple Carrot Cake can be fully baked and assembled up to one day before you plan to serve it. To keep it fresh and prevent it from drying out or getting damaged, store it in the refrigerator within a dedicated cake container. This keeps the frosting intact and the cake moist.

Storage for Leftovers: Due to the cream cheese frosting, this cake must always be stored in the refrigerator. However, as noted, it’s best served at room temperature to allow the flavors to truly shine and the frosting to soften to its ideal consistency. Any leftover slices will remain delicious for up to three days when stored in an airtight container in the fridge.

Make Ahead Components: Both the pineapple filling and the cake layers can be prepared in advance to streamline your baking process:

• Pineapple Filling: The creamy pineapple filling is ideal for making several days ahead. Once prepared and cooled, store it in an airtight glass jar or container in the refrigerator for up to 5 days. For longer storage, you can freeze any leftover filling in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before using.
• Cake Layers: The baked and cooled cake layers can also be made a day in advance. Once completely cool, wrap each layer tightly in plastic food wrap to prevent them from drying out. Store them at room temperature overnight, or for up to 2 days in the refrigerator, until you are ready to assemble and frost your cake.

❔ Why Do the Cake Layers Not Have Butter? A Deep Dive into Moisture

Many classic cake recipes proudly feature butter for its rich flavor and tenderizing qualities. While I often incorporate a mix of butter and oil in my cakes to get the best of both worlds – the deep flavor from butter and the superior moisture from oil – this particular Pineapple Carrot Cake relies solely on oil for its fat content in the cake layers, and there’s a good reason for it.

In a generously spiced and flavored cake like carrot cake, the distinct, nuanced flavor of butter tends to be overshadowed by the robust notes of cinnamon, nutmeg, ginger, and cloves, as well as the sweetness of the carrots and pineapple. When butter’s flavor contribution is minimal, its structural properties become the primary consideration.

Oil, being liquid at room temperature and even when chilled, works wonders for keeping cake layers incredibly moist and soft for extended periods. Unlike butter, which solidifies when cold and can make cakes denser and less tender when refrigerated, oil ensures that your carrot cake remains beautifully tender and succulent for days. This is especially beneficial for a cake that will likely be stored in the fridge due to its cream cheese frosting and pineapple filling.

By opting for oil in the cake layers, we prioritize an enduring moist texture that stands up to refrigeration, allowing the vibrant flavors of the spices, carrots, and pineapple to truly shine without any compromise on tenderness. For context, you can compare this approach with other recipes: this lemon raspberry cake uses a delightful combination of butter and oil, whereas this elegant lemon curd Victoria sponge relies purely on butter for its classic structure and taste.

📖 Recipe FAQs

🍰 More Delightful Cake Recipes to Explore

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📖 Recipe

Carrot Cake with Pineapple

Mary

This carrot cake with pineapple is soft, fluffy, and moist! It’s perfectly spiced, has a creamy pineapple filling, and an irresistible cream cheese frosting. Pineapple inside the cake layers gives this cake a beautiful texture and makes it extra moist! There’s extra pineapple filling on top and cute carrot piping details on the sides. It’s the perfect cake for spring, Easter, and any other occasion.

5 from 1 vote

Print Recipe Pin Recipe Shop Ingredients

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Baking, Cake

Cuisine American, English

Servings 16 people

Calories 751 kcal

Equipment

• ▢
  eight inch round baking pans
• ▢
  electric mixer

Ingredients

 

 

Pineapple Filling

• ▢ ½ cup granulated sugar
• ▢ 3 tablespoons cornstarch
• ▢ 1 can crushed pineapple in juice 540 mL, 19 fl oz, or 2 ⅓ cups
• ▢ 1 lemon juiced
• ▢ ¼ cup butter cut into small pieces

Cake Layers

• ▢ 4 large eggs room temperature
• ▢ 1 ½ cups brown sugar
• ▢ 1 cup vegetable oil
• ▢ 2 teaspoons pure vanilla extract
• ▢ ¼ teaspoon sea salt
• ▢ 2 ½ cups all purpose flour 300g
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons baking powder
• ▢ 2 teaspoons ground cinnamon
• ▢ ½ teaspoon ground cloves
• ▢ ½ teaspoon ground nutmeg
• ▢ ½ teaspoon ground ginger
• ▢ 2 cups shredded carrots (about 4 large carrots)
• ▢ 1 cup canned crushed pineapple in juice drained
• ▢ 1 cup walnuts lightly toasted and chopped

Cream Cheese Frosting

• ▢ 1 ½ cup unsalted butter softened
• ▢ 8 oz cream cheese softened for 10 minutes at room temperature
• ▢ 5-6 cups powdered sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ Green and orange gel food coloring optional
• ▢ 2 tablespoons walnuts finely chopped (optional)

Makes: 8inch0 x 0inch round

Shop Ingredients on Jupiter

Instructions

 

Pineapple Filling

• Stir together sugar and cornstarch in a medium saucepan. Add a can of crushed pineapple with all of the juice. Add the lemon juice and stir. Cook on medium low heat, stirring frequently until it thickens and is bubbling.
  ½ cup granulated sugar, 3 tablespoons cornstarch, 1 can crushed pineapple in juice, 1 lemon
• Take the pan off the heat and add butter. Stir until melted and smooth. Transfer into a glass jar, bowl, or another non metal container and refrigerate until completely cooled and thickened.
  ¼ cup butter

Cake Layers

• Preheat oven to 355°F (180°C). Grease three 8” round cake pans with a bit of oil. Line the bottoms with rounds of parchment paper.
• In a large bowl, combine eggs and sugar. Whisk until thickened and frothy with a wire whisk – this will only take a minute.
  4 large eggs, 1 ½ cups brown sugar
• Pour oil into the bowl and whisk until smooth. Add vanilla extract and salt, whisk to combine.
  1 cup vegetable oil, 2 teaspoons pure vanilla extract, ¼ teaspoon sea salt
• In a separate bowl, stir together the flour, spices, baking soda, and baking powder.
  2 ½ cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger
• Sift the dry ingredients into the previously mixed wet ingredients. Use a whisk to gently fold the batter. Don’t overmix.
• Add the shredded carrots, drained pineapple, and chopped walnuts into the cake batter. Fold with a spatula until fully combined.
  2 cups shredded carrots, 1 cup canned crushed pineapple in juice, 1 cup walnuts
• Scoop the batter evenly into the greased and lined baking pans. Bake 20-23 minutes or until a toothpick inserted into the center of each cake layer comes out mostly clean with a few crumbs attached.
• Let the cake layers cool inside the pans for 10 minutes. Run a spatula along the edges and flip them over onto a cooling rack to release the layers from the pans. Let cool completely.

Cream Cheese Frosting

• Place the softened butter into a large bowl or stand mixer. Beat with an electric mixer, use a paddle attachment until creamy and lightened in color. Make sure to scrape down the bowl frequently.
  1 ½ cup unsalted butter
• Add five cups of powdered sugar, ½ cup at a time into the whipped butter. Beat well in between each addition and scrape down the bowl frequently. Add vanilla and beat well.
  5-6 cups powdered sugar, 1 tablespoon pure vanilla extract
• Add cream cheese into the frosting, one 1” piece at a time, beating well in between each addition and scraping down the bowl.
  8 oz cream cheese
• The frosting should be thick and fluffy. If it’s still loose and won’t hold its shape, refrigerate for 10 minutes, add another cup of powdered sugar, and beat again until light and fluffy. Fold the frosting with a spatula to knock out large air bubbles.

Assembly

• Place a small dollop of frosting on a cake stand or plate. Place the first cake layer down onto the cake stand. Spread a thin layer of frosting on top. Pipe a thick ring of frosting all the way around the outside edge of the cake layer. Fill the middle with ⅓ cup of cooled pineapple filling.
• Repeat for the rest of the layers, place the last layer on top – bottom side up. Place the cake into the freezer for 10 minutes to chill briefly, this will prevent it from sliding around and will keep it stable.
• While it chills, set aside three tablespoons of frosting in one bowl and two tablespoons in a second bowl. Color three tablespoons with orange food coloring and two tablespoons green. Transfer into separate piping bags or zippered plastic bags with the ends cut off.
  Green and orange gel food coloring
• Spread frosting on the outside of the cake. If the frosting becomes very bubbly and hard to work with, beat it again until light and fluffy. If it’s not thick enough, add some more powdered sugar to make it thicker.
• Pipe the remaining frosting on top of the cake with an open star piping tip to create a border. Fill the inside with pineapple filling and sprinkle walnuts on the border.
  2 tablespoons walnuts
• Pipe carrots onto the side of the cake with the orange frosting by piping a line and flicking the end to create a pointy root. Pipe three sticks onto the top of each carrot for the leaves and stems.
• Serve immediately or refrigerate until ready to serve! The cake is best served at room temperature so let it sit out for 20-30 minutes before serving to soften the frosting.

Video

Notes

The cake can be made and assembled a day ahead of serving. Store it in the fridge in a cake container. A cake container will prevent the cake from getting damaged in the fridge and keep it fresh.

The cake needs to be stored in the fridge, but should be served at room temperature. Leftovers will keep well in the fridge in an airtight container for up to three days.

Make ahead: 

The pineapple filling can be made up to a few days ahead of time. You can store any leftover filling in a freezer safe bag or container in the freezer for up to 3 months.

You can also make the cake layers a day ahead. Wrap the cooled cake layers in food wrap to prevent them from drying out and store at room temperature overnight.

Expert Cake Tips:

• Don’t add too much filling to prevent it from seeping out the sides. You will have some filling left. Serve extra with sliced pieces of cake.
• Make the frosting right before decorating the cake for easier decorating.
• This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
• The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
• For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.

Nutrition

Calories: 751kcalCarbohydrates: 92gProtein: 8gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 13gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 319mgPotassium: 257mgFiber: 3gSugar: 72gVitamin A: 2922IUVitamin C: 9mgCalcium: 138mgIron: 2mg

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