Truck stop food isn’t always the greatest, but every now and then, there’s something especially yummy. At the Iron Skillet at the Petro in Ontario, California, I found a gem: Pineapple M&M Cake. It was so pretty with colorful mini M&Ms on top and plenty of sweet pineapple filling between layers of yellow cake. John, the semi truck driver, got a piece and kindly allowed me to have a single, luscious bite.
Heavenly! I instantly had a very strong urge to dash to the buffet and haul the entire cake over to our table. Good manners kept me from doing it, but it was a close call! Here’s a recipe to try at home.
- 1 1/2 sticks unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 cups all-purpose flour
- 1 1/4 cups whole milk (to increase the pineapple flavor, sub 1/4 cup pineapple juice for part of the milk)
- 1/2 cup pineapple filling
- 1 can whipped white frosting (or your favorite homemade frosting)
- 1 bag mini M&Ms
- Preheat oven to 350 degrees.
- Grease and flour two round nine-inch cake pans.
- Cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, and continue beating. Mix in the vanilla and salt.
- When well incorporated, add the baking powder, and then the flour and milk a little at a time, alternating the two.
- On medium speed, beat the batter for about 2 minutes, until thick and creamy.
- Split the batter evenly between the two cake cake pans.
- Bake for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.
- Set aside cakes to cool.
- Spread about 1/2 a cup of frosting on the bottom layer of the cake, to about a 1/2 inch from the edge. Then top with the same amount of pineapple filling.
- Carefully place the top layer on, and frost the top and sides of the cake.
- Sprinkle the top with mini M&Ms.
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