Description
A light, fruity, and ultra-moist pineapple cake made with crushed pineapple and topped with a creamy cream cheese frosting that melts into the warm cake for a soft, tropical finish.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (20 ounces) crushed pineapple with juice
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt.
- Add the eggs, crushed pineapple with its juice, and vanilla extract. Stir until the batter is smooth and well combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- While the cake is still warm, beat together the softened butter, cream cheese, and powdered sugar until creamy and smooth.
- Spread the topping over the warm cake so it lightly melts into the surface.
- Let the cake cool completely before slicing and serving.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Mix in shredded coconut for a more tropical flavor.
- Reduce the sugar slightly for a lighter version.
- Add a little lemon zest to brighten the flavor.
- Store in an airtight container in the refrigerator for up to 4 days.
- Let chilled cake sit at room temperature for a few minutes before serving for the best texture.
- Freeze the cake without topping, then thaw and frost before serving for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
