Description
Moist and delicious pineapple cake with a tangy cream cheese frosting. Optional pineapple rings and cherries add a festive touch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, undrained
- 1/2 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or pineapple juice (from the can)
- 1 (20 ounce) can pineapple rings, drained
- Maraschino cherries, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the undrained crushed pineapple. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the nuts, if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract. Then, add milk or pineapple juice, one tablespoon at a time, until the frosting reaches your desired consistency.
- Beat the frosting for another minute or two until it’s light and fluffy.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Arrange the drained pineapple rings on top of the frosting in a decorative pattern.
- Place a maraschino cherry in the center of each pineapple ring.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Notes
- Using room temperature ingredients, especially the butter and cream cheese, is crucial for a smooth and creamy frosting and a well-emulsified cake batter.
- Overmixing the cake batter can lead to a tough cake. Mix until just combined.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes