Gluten Free Strawberry Cake and Pineapple Cake
 
 
Pineapple Cake
Ingredients
For making Pineapple Cake
  • Cut the second cake horizontally into halves and keep aside.
For making pineapple filling
  • Pineapples, diced, canned or fresh- 1 can
  • Sugar- 3 tbsp
  • Water or syrup from the can- 4 tbsp
Instructions
  1. Drain the syrup from the canned diced pineapple.
  2. In a saucepan, cook the diced pineapple along with sugar and syrup or water until it gets slightly mashed for about 15 minutes.
  3. Strain the syrup from the cooked pineapple filling, keep aside the syrup and filling separately.
Layering the pineapple cake
  1. Brush one of the cake halves with the pineapple syrup.
  2. Spread the pineapple filling on the cake.
  3. Spread the whipped cream over the filling.
  4. Place the other half of the cake over the whipped cream, bottom side up.
  5. Cover the cake with whipped cream and spread it evenly using a flat spatula.
  6. Place round cut pineapples (canned) over the cake, and on the sides of the cake.
  7. To make it colorful, I decorated the cake with dates as well.
Notes
If there is any leftover strawberry filling and syrup it can be used as a spread for breads and rolls.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/gluten-free-strawberry-cake-and-pineapple-cake/