Indulge in the tropical delight of this homemade Pineapple Cake. Moist and flavorful, it’s the perfect treat for any occasion. With a blend of tangy pineapple and sweet cake, this recipe is sure to become a family favorite.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup crushed pineapple, drained
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Pineapple Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
For the Pineapple Frosting:
- In a medium mixing bowl, cream the softened butter until smooth.
- Gradually add the powdered sugar, beating well after each addition, until light and fluffy.
- Stir in the crushed pineapple and vanilla extract until well combined.
- Once the cake has cooled, spread the frosting evenly over the top.
- Optionally, garnish with additional crushed pineapple or shredded coconut.
- Slice and serve your delicious homemade Pineapple Cake, and enjoy!
Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
