Moist Pineapple Cake
Ingredients:
Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple in juice (do not drain)
½ cup vegetable oil
Frosting:
1 package (8 oz) cream cheese (softened)
½ cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup crushed pineapple (drained, optional)
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Make the Cake Batter:
In a large bowl, mix the flour, sugar, baking soda, and salt.
Add eggs, vanilla, oil, and the entire can of crushed pineapple (with juice) to the dry ingredients. Stir until well combined.
3. Bake:
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan.
4. Prepare the Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth.
Add powdered sugar gradually and beat until light and fluffy.
Mix in vanilla extract. For extra pineapple flavor, fold in the drained crushed pineapple (optional).
5. Frost the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top.
You can garnish with toasted coconut or extra pineapple chunks if desired.
6. Chill and Serve:
Chill the cake in the fridge for at least 30 minutes before serving for the best flavor and texture.
This pineapple cake is super moist thanks to the crushed pineapple and has a sweet, tangy flavor that pairs perfectly with the creamy frosting. Enjoy!
