Description
A tropical-inspired dessert that's incredibly moist and flavorful, featuring crushed pineapple and topped with a tangy cream cheese frosting. Perfect for gatherings or casual treats.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple, with juice
- 1 teaspoon vanilla extract
- 8 oz 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 lightly grease a 9x13-inch baking pan.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Add eggs, crushed pineapple with juice, and vanilla extract to the dry ingredients. Stir until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- To make the frosting, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, beating until creamy.
- Spread the frosting over the cooled cake.
Notes
- Do not drain the crushed pineapple; the juice keeps the cake moist.
- Store the cake covered in the refrigerator for up to 5 days.
- Optional add-ins: chopped nuts or shredded coconut for extra texture and flavor.
- The cake can be baked ahead and frosted later.
- The unfrosted cake can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
