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Easy Pineapple Cake with Cream Cheese Frosting: A Slice of Tropical Heaven

pineapple-cake-cream-cheese-frosting

Easy Pineapple Cake with Cream Cheese Frosting: A Slice of Tropical Heaven
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Ingredients Equipment Method Notes

Ingredients
  

  • * 2 cups all-purpose flour
  • * 2 cups granulated sugar
  • * 1 tsp baking soda
  • * Pinch of salt
  • * 2 eggs room temperature
  • * 1 tsp vanilla extract
  • * 1 20 oz can crushed pineapple, undrained
  • * 1 cup chopped nuts optional
For the Frosting:
  • * ½ cup unsalted butter softened
  • * 8 oz cream cheese softened
  • * 1 tsp vanilla extract
  • * 1½ cups confectioners’ sugar sifted
Optional Garnish:
  • * Sweetened shredded coconut
  • * Extra chopped nuts

Equipment

  • - 9x13 baking pan
  • Mixing bowls (large and medium)
  • Electric mixer or stand mixer (for frosting)
  • Whisk or rubber spatula
  • Measuring cups and spoons
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9×13" pan.
  2. Whisk together flour, sugar, baking soda, and salt.
  3. Add eggs, vanilla, and crushed pineapple (with juice). Stir until just combined.
  4. Fold in nuts if using.
  5. Pour batter into prepared pan. Bake 35–40 minutes until toothpick comes out clean.
  6. Cool in pan for 20 minutes on wire rack.
  7. Beat butter and cream cheese until creamy. Add vanilla and powdered sugar; beat until smooth.
  8. Frost cooled cake; garnish with coconut and nuts.
  9. Slice and serve at room temperature.

Notes

* Add shredded coconut to batter for extra flavor.
* Substitute macadamia nuts for pecans for Hawaiian twist.
* Use gluten-free flour for gluten-free version.
* Store leftovers refrigerated up to 4 days.