Ingredients:

  • 315g all-purpose flour
  • 300g granulated sugar
  • 10g baking powder
  • 3g sea salt
  • 115g unsalted butter, softened
  • 3 large eggs, room temperature
  • 120g whole milk Greek yogurt
  • 10ml pure vanilla extract
  • 225g crushed pineapple, in juice and drained

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. Note: Parchment is the only way to guarantee a clean release with fruit heavy batters.
  2. In a stand mixer fitted with a paddle attachment, cream the 115g softened butter and 300g granulated sugar on medium high speed for 4 minutes until pale and voluminous.
  3. Add the 3 eggs one at a time, beating well after each addition. Incorporate the 120g Greek yogurt and 10ml vanilla extract until the mixture looks smooth and emulsified.
  4. In a separate bowl, whisk together the 315g flour, 10g baking powder, and 3g sea salt.
  5. Gradually add the dry ingredients to the mixer on low speed, alternating with the 225g drained crushed pineapple, until just combined. Note: Overmixing here will make the cake tough instead of tender.
  6. Divide the batter evenly between the prepared pans. Bake for 35 minutes until a wooden skewer comes out clean.
  7. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Wait until they are stone cold before frosting.
  8. Prepare the frosting: Whisk the 475ml heavy whipping cream in a chilled bowl until stiff, velvety peaks form.
  9. In a separate large bowl, beat the 225g Neufchâtel and 96g dry pudding mix until smooth. Fold in the 150g chopped mandarin oranges and 60g toasted pecans.
  10. Gently fold the whipped cream into the cheese mixture until a light, mousse like consistency is achieved. Frost the cake and chill for 2 hours.