Description
A delightful cake that combines sweet pineapple with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup vegetable oil
- 4 large eggs
- ½ cup shredded coconut (optional)
- ½ cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix together the oil, eggs, and vanilla extract in another bowl, then add the drained pineapple and stir until blended.
- Add the wet ingredients to the dry mixture and mix just until combined.
- Fold in the coconut and nuts if using.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, adjusting the consistency with heavy cream.
- Once the cakes are cool, assemble by spreading frosting between layers and on top and sides of the cake.
Notes
Ensure to drain the pineapple thoroughly to avoid a soggy cake. Adjust the frosting consistency with heavy cream as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg