Introduction:
This pineapple cake is soft, juicy, and bursting with tropical flavor. Made with crushed pineapple and no fuss, it’s a one-bowl wonder that’s perfect for summer gatherings, potlucks, or when you just need a slice of sunshine on your plate.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 large eggs
- 1 (20 oz / 565g) can crushed pineapple with juice (do not drain)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Optional Frosting (Cream Cheese):
- 4 oz (115g) cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2–3 tbsp pineapple juice or milk for consistency
Instructions:
- Preheat Oven:
Set oven to 175°C (350°F). Grease a 9×13-inch baking dish. - Mix the Cake Batter:
In a large bowl, mix together flour, sugar, baking soda, and salt. Add eggs, crushed pineapple with juice, and vanilla. Stir until just combined—do not overmix. - Bake:
Pour batter into the prepared dish and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool. - Make the Frosting (Optional):
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat in pineapple juice (or milk) until creamy and spreadable. - Frost & Serve:
Spread the frosting over the cooled cake. Chill or serve immediately.
Enjoy !
