Strawberry and Pineapple Sprinkles Cake with Greek Yogurt Frosting

Let's talk colors.

What would our world be without them?  Black and white?  Those ARE colors. Clear?  Um, that's just weird. Well, I adore color and color combos and patterns. The possibilities are truly endless.

One of the reasons this cake is my favorites is because of the sprinkles. All those gorgeous colors!  So fun and whimsical. Ah, I just love sprinkles!  

Rainbows are also full of color. The other day, I was walking, like I do almost every morning, up and down our driveway (it's long:)  I almost didn't because it was sprinkling hard (or raining lightly, take your pick.)  I did however, and coming back, I saw this huge rainbow. You could only see it once you walked almost the whole way down. It arched over our house and I could see the entire thing. I ran back (I do not run first thing in the morning and that "run" definitely solidified that in my mind!)  My dad and one of my brothers were up and I ran all the way back to tell them and all they said was "Cool."

Cool!?  How often do you see an entire rainbow?  It was gorgeous and my shadow looked so small underneath it. It was such an awesome reminder of God's promise to Noah and also His promise for me. I also thought of how I would've missed it had I let some rain drops stop me. 

Sometimes, we have to walk through the rain in order to see the rainbow. Sometimes, it's the storms in life that bring us the most beautiful moments. Those moments can be quick; the rainbow was fading minutes after I saw it. By the end of my walk, it was gone. Don't let those rainbow moments in life fade without us appreciating them. 

Strawberry and Pineapple Sprinkles Cake with Greek Yogurt Frosting

Recipe Source: The Sweet {Tooth} Life. Cake from Averie Cooks. 

Yield: 12 slices 

Cake:

1/2 cup all purpose flour

1/2 cup white whole wheat flour (+ 1 tablespoon for tossing with frozen fruit)

3/4 cup granulated sugar

2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1 large egg
1/2 cup buttermilk
 heaping 1/4 cup plain greek yogurt
 2 tablespoons canola or vegetable oil
1 teaspoon vanilla extract

3/4 cup frozen pineapple, (I used chunks and I did cut them into smaller pieces)

3/4 cup frozen strawberries, diced 

Greek Yogurt Icing:

3/4 cup plain greek yogurt

1/4 cup powdered sugar 

1/4 - 1/2 cup sprinkles 

Instructions:

Preheat oven to 350F.  Grease and flour an 8 inch cake pan and set aside.

In a large bowl, whisk together flours, sugar, baking powder, cinnamon, and salt.

In a separate small bowl, whisk together the next 5 ingredients.

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Don't overmix !

In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.

Gently and briefly fold the fruit into batter.  Pour into prepared pan and bake for 30-45 minutes.  Baking time will depend on your oven and batter, so check periodically after 30 minutes.  Mine took about 35.  Let cool before frosting.

For frosting: Strain yogurt using same method as in the tzaziki.  (I only did mine for 30 minutes, not 4 hours)  Once strained, gently stir in powdered sugar.  Frost cooled cake with frosting and sprinkle with the sprinkles.  Cut and enjoy!