Juicy Pineapple Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 cups granulated sugar
1 teaspoon baking soda
teaspoon salt
2 large eggs
1 cup crushed pineapple with juice
cup vegetable oil
1 teaspoon vanilla extract
cup sweetened shredded coconut optional, for garnish
For the Frosting:
8 oz cream cheese, softened
cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons crushed pineapple drained
Directions:
Make the Cake:
Preheat the Oven & Prepare the Pan:
Preheat your oven to 350F 175C. Grease and flour a 9×13-inch baking pan.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Mix Wet Ingredients:
In a separate bowl, beat the eggs. Add the crushed pineapple with juice, vegetable oil, and vanilla extract. Mix until combined.
Combine Wet & Dry Ingredients:
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
Bake:
Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Make the Frosting:
Cream the Butter & Cream Cheese:
In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Add Sugar & Flavor:
Gradually add the powdered sugar, vanilla extract, and drained crushed pineapple. Continue mixing until fluffy and well combined.
Frost the Cake:
Spread the frosting over the cooled cake.
Garnish optional:
If desired, garnish the cake with sweetened shredded coconut.
Tips:
Drain the crushed pineapple for the frosting to avoid a runny consistency.
Toast the shredded coconut for extra flavor before garnishing.
Enjoy Your Juicy Pineapple Cake!
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories per serving: 320 kcal
Servings: 12 servings
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