Introduction

This Pineapple Cake is a tropical delight that’s perfect for any occasion. With its moist texture, fruity flavor, and creamy frosting, it’s a dessert that will leave everyone asking for seconds. Whether it’s a birthday, holiday, or just because, this cake is sure to impress!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple, undrained

For the Creamy Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: 1/2 cup shredded coconut or chopped nuts for topping

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine the wet ingredients: In a large bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the crushed pineapple, including the juice.
4. Make the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
6. Prepare the frosting: In a large bowl, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
7. Frost the cake: Spread the frosting evenly over the cooled cake. Sprinkle with shredded coconut or chopped nuts if desired.
8. Serve: Slice and enjoy your Pineapple Cake topped with creamy frosting!

Serving and Storage Tips

This cake is best served at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.

Variations

• Tropical twist: Add 1/2 cup of shredded coconut to the batter for extra tropical flavor.
• Nutty addition: Fold in 1/2 cup of chopped pecans or walnuts into the batter.
• Lighter option: Use Greek yogurt instead of oil for a lighter cake.

Tips

• Use fresh pineapple for a more intense flavor, but be sure to blend it slightly to mimic the texture of crushed pineapple.
• For a smoother frosting, sift the powdered sugar before adding it to the cream cheese mixture.
• Make sure the cake is completely cooled before frosting to prevent the frosting from melting.

Small Story: Motivation Behind This Recipe

This recipe was inspired by a love for tropical flavors and a desire to create a dessert that feels like a little slice of paradise. The combination of sweet pineapple and rich cream cheese frosting is a classic that never fails to delight. It’s a go-to recipe for gatherings and always brings smiles to the table.

Conclusion

Pineapple Cake topped with creamy frosting is a delightful dessert that’s easy to make and bursting with flavor. Its moist texture and tropical taste make it a crowd-pleaser for any occasion. Try this recipe today and add a touch of sunshine to your dessert table!

FAQs

• Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and frost it before serving.
• What if I don’t have a 9×13-inch pan? You can use two 8-inch round pans, but adjust the baking time accordingly.
• Can I freeze this cake? Yes, freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.