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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the crushed pineapple and melted white chocolate until evenly distributed.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Once the cakes are cool, frost the top of one cake layer with white chocolate cream cheese frosting. Place the second cake layer on top and frost. Add the third layer and frost the top and sides of the cake.
Decorate the top of the cake with pineapple chunks.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 480 kcal | Servings: 12 servings
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