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Pineapple Cake – A Moist, Flavorful Dessert Bursting with Sunshine

Moist Pineapple Cake

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Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 8 oz can crushed pineapple, drained (save 2 tbsp juice for frosting)
  • For the Pineapple Frosting:
  • ¼ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 –2 tbsp crushed pineapple juice from can
  • ½ tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13-inch pan.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until fluffy (2–3 minutes).
  4. Add eggs one at a time, then vanilla extract. Mix well.
  5. Alternately add dry mixture and pineapple (with juice) to the butter mixture. Mix until just combined.
  6. Fold in crushed pineapple gently.
  7. Pour into prepared pans and bake 25–30 minutes, or until toothpick comes out clean.
  8. Cool 10 minutes in pans, then transfer to wire racks.
  9. For frosting: Beat butter until smooth. Add powdered sugar, pineapple juice, and vanilla. Beat until fluffy.
  10. Frost cooled cake and decorate as desired.

Notes

Garnish with pineapple chunks or cherries for a tropical touch.
Pairs well with vanilla ice cream or iced tea.
Make cupcakes by baking in muffin tins for 18–22 minutes.