PINEAPPLE CAKE with PINEAPPLE Cream Cheese Frosting

   

Ingredients:

 
For the Cake:
2 cups all-purpose flour 

1 1/2 cups granulated sugar 

1 tso baking soda 

1 tsp baking powder 

1/2 tsp salt 

1 cup crushed pineapple, undrained

1/2 cup vegetable oil 

2 large eggs 

1 tsp vanilla extract

For the Pineapple Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened 

4 cups powdered sugar 

1/2 cup crushed pineapple, well-drained 

1 tsp vanilla extract 

 

Preparation Steps:

 Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

Add the crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

 Prepare the Pineapple Cream Cheese Frosting:

In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Stir in the crushed pineapple and vanilla extract until fully incorporated.

 Assemble the Cake:

Once the cakes have cooled completely, place one cake layer on a serving platter.

Spread a generous layer of the pineapple cream cheese frosting over the top of the cake layer.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate the cake with additional crushed pineapple or toasted coconut, if desired.

Serve and Enjoy:

Slice and serve this delightful Pineapple Cake to your family and friends. Enjoy the tropical flavors and savor every bite of this irresistible treat!



Tips:
For an extra burst of flavor, consider adding a splash of rum extract to the cake batter or frosting.

Make sure to drain the crushed pineapple well before adding it to the frosting to prevent the frosting from becoming too watery.

Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

 

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