Pineapple cake is a dessert that brings the flavors of the tropics to your table with minimal effort. With its moist, tender crumb and sweet, tangy pineapple bits, this cake is a crowd-pleaser perfect for any occasion. Whether you are a seasoned baker or a beginner, this easy pineapple cake recipe is sure to become one of your go-to desserts. Let’s dive into the details of how to create this delightful treat.
Ingredients
For the 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, undrained
For the frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal of the cake.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk these dry ingredients together until well blended.
- Add the Wet Ingredients: Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice to the dry mixture. Stir until all the ingredients are just combined. Be careful not to overmix; you want the batter to remain light and airy.
- Bake the Cake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If desired, fold in the chopped pecans for added texture and flavor.
- Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. For a smoother finish, you can use an offset spatula. If you prefer, sprinkle additional chopped pecans on top for a decorative touch.
- Serve and Enjoy: Slice the cake into squares and serve. This cake can be stored in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
Tips for Success
- Crushed Pineapple: Using canned crushed pineapple with its juice is key to the cake’s moist texture and rich pineapple flavor. Don’t drain the juice; it’s essential for the batter’s consistency.
- Cream Cheese Frosting: Ensure that the cream cheese and butter are softened to room temperature for a smooth and creamy frosting. Beat them together thoroughly to avoid lumps.
- Make-Ahead Option: You can bake the cake a day ahead and store it, unfrosted, covered in plastic wrap. Frost it the next day to save time on the day you plan to serve it.
- Variations: For a more tropical twist, add a cup of shredded coconut to the batter or sprinkle toasted coconut on top of the frosting. You can also mix in a handful of chopped nuts or a dash of rum extract for added depth of flavor.
Conclusion
This easiest pineapple cake recipe is a delightful combination of simplicity and deliciousness. With a few pantry staples and a can of crushed pineapple, you can whip up a dessert that is sure to impress your family and friends. Whether you’re looking for a quick weeknight treat or a dessert for a special occasion, this pineapple cake is a fantastic choice. Enjoy the tropical flavors and the compliments that come with serving this delightful cake!