Description
A moist and flavorful pineapple cake made with crushed pineapple and topped with rich cream cheese frosting. Easy to make in one bowl and perfect for any occasion.
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 chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix together flour, sugar, baking soda, and salt.
- Add eggs, crushed pineapple with juice, and vanilla extract. Stir until well combined.
- Fold in chopped nuts, if using.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- To make the frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Spread the frosting evenly over the cooled cake and optionally garnish with additional chopped nuts.
Notes
- Store the cake in the refrigerator for up to 5 days.
- Let the cake sit at room temperature for 15 minutes before serving for best texture.
- Can be frozen in individual slices; thaw overnight in the fridge.
- Add cinnamon or nutmeg for a spiced version.
- Top with toasted coconut for a tropical twist.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
