Pineapple Cake with Cream Cheese (Print)
Moist, sweet cake featuring crushed pineapple and topped with a rich cream cheese frosting, perfect for any occasion.
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
2 large eggs
04 -
1 teaspoon baking soda
05 -
1 teaspoon vanilla extract
06 -
1 pinch salt
07 -
1 can (20 oz) crushed pineapple in juice (not syrup)
08 -
1 cup chopped nuts (optional)
→ Frosting
09 -
1/2 cup unsalted butter, softened
10 -
1 package (8 oz) cream cheese, softened
11 -
1 teaspoon vanilla extract
12 -
1 1/2 cups confectioners' sugar
13 -
Coconut flakes for garnish (optional)
# Directions:
01 -
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
02 -
In a large bowl, combine flour, sugar, eggs, baking soda, vanilla extract, salt, and crushed pineapple with juice. Mix until well incorporated.
03 -
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
04 -
Beat together the softened butter, cream cheese, and vanilla extract until smooth. Gradually incorporate confectioners' sugar, mixing until creamy.
05 -
While the cake is still slightly warm, spread the frosting evenly over the top. Sprinkle with chopped nuts and coconut flakes if desired. Allow to cool completely before serving.
# Notes:
01 -
The cake is best served at room temperature and can be stored covered in the refrigerator for up to 4 days.