Jasmine Pineapple Cake With Cream Cheese Frosting
This jasmine pineapple cake with cream cheese frosting is fresh, fruity, and floral, encapsulating the delicious flavors of summer! Enjoy it alongside a refreshing glass of jasmine iced tea!
Servings: 12 servings
Calories: 655kcal
Ingredients
Cake ingredients
- 16 Tbsp unsalted butter
- 4 Tbsp jasmine tea leaves
- 15¼ oz white cake mix
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp jasmine simple syrup
Filling ingredients
- 10 oz crushed pineapple
- 3½ oz Jell-o cheesecake flavor instant pudding
- ½ cup cool whip
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries
Cream cheese frosting & topping ingredients
- 8 oz cream cheese
- 8 Tbsp butter
- 3 cups powdered sugar
- ¼ cup pineapple juice
- 1 tsp vanilla extract
- 1 tsp jasmine simple syrup
- ½ large fresh pineapple
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries
Instructions
- Start by melting 2 sticks of butter in a microwave-safe bowl in 30 second intervals until completely melted. Mix in 4 Tbsp jasmine tea leaves. Microwave another 30 seconds, then set aside and steep for 20 minutes.
- In a large mixing bowl, combine cake mix, eggs, 1 cup milk, and 2 tsp vanilla extract. Next, add butter, using a fine mesh strainer to remove tea leaves and a rubber spatula to press as much of the butter out as possible. Whisk to combine until there are no clumps.
- Grease a 9" springform pan with butter and a light sprinkling of powdered sugar or flour to create a barrier before pouring in the cake mix.
- Bake cake according to box instructions. In my case, it was 30 minutes at 350° F. Once done, let sit on a cooling rack for 15 minutes before running knife along sides to remove it from the pan. If the cake has domed, you can level it off with a bread knife. Allow the cake to cool completely before proceeding.
- Using a bread knife, carefully cut the cake into two evenly-sized rounds. Set the top half aside, then brush a small amount of jasmine simple syrup over the top of the lower round. We want to add just enough to give the cake some additional jasmine flavor, but not so much that it becomes soggy.
- In a medium-sized bowl, mix together 10 oz crushed pineapple (undrained) and a package of Jell-o instant pudding mix. Gently fold in 1/2 cup Cool Whip, taking care not to over-mix.
- Spread mixture over the bottom layer of cake, then top with fresh berries.
- Using an electric mixer, combine softened cream cheese and 1 stick butter. Use a sifter to add in 3 cups confectioners sugar, then pour in 1/4 cup pineapple juice, 1 tsp vanilla extract, and 1/2 tsp jasmine syrup. Mix until smooth.
- Place the second layer of cake back on top. Use an icing spatula to apply the cream cheese frosting to the sides and top of the cake.
- Slice fresh pineapple into disks about 1/2" thick and remove the core and skin. I like to cut them into hexagons, but that's just a personal preference!
- Arrange the sliced pineapple atop the cake, along with fresh berries. You can also garnish with fresh jasmine, dried jasmine buds, baby's breath, or other edible floral accents. Allow cake to set for at least 1 hour in the fridge before serving.
Notes
- Don't be alarmed if white chunks begin to form in the melted butter. These are "milk solids" - essentially just sugar and protein particles. We're going to strain the butter anyway, so no big deal.
- You may also want to use a strainer when adding in the cake mix to sift out the clumps. This will also help you avoid over-mixing the batter.
- Keep in mind that all ovens are different, so your cake may need more or less time than the package recommends.
- If you like, you can also add in some crushed walnuts, pecans, or coconut flakes if you want more texture.
- I recommend placing the cake on a rotating stand or lazy Suzan for a smoother frosting application
- I recommend tasting a small amount of the butter after the tea has steeped. You should be able to detect a subtle jasmine aftertaste.
- I recommend tasting a small amount of the butter after the tea has steeped. You should be able to detect a subtle jasmine aftertaste.
- Make sure you use a high-quality jasmine tea for best results! Lower-quality teas may require you to increase the amount in order to achieve the right level of flavor.
- Tea leaves are typically more flavorful than tea bags. If you absolutely must use tea bags, I would cut the bags and pour the tea directly into the butter.
- Stick a toothpick into the center of the cake when you think it's done baking. If the toothpick comes out clean, it's done!
- You can store this cake in the fridge for up to 3 days in an airtight container, but it will taste best when eaten the same day.
Nutrition
Serving: 1slice | Calories: 655kcal | Carbohydrates: 79.4g | Protein: 5.1g | Fat: 35g | Saturated Fat: 20.7g | Cholesterol: 140.5mg | Sodium: 454.8mg | Fiber: 1.9g | Sugar: 63.4g