Here’s a recipe for a moist pineapple cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can (20 ounces) crushed pineapple, undrained
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
- 1 cup sweetened shredded coconut (optional)
- Cream cheese frosting (store-bought or homemade)
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the crushed pineapple (including the juice) to the dry ingredients. Mix well.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract.
- If desired, fold in the chopped walnuts or pecans and shredded coconut.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Once the cake has cooled, frost it with cream cheese frosting. You can use store-bought frosting or make your own by beating together softened cream cheese, powdered sugar, and a splash of vanilla extract until smooth and creamy.
- Slice and serve the moist pineapple cake, and enjoy!
Note: You can also add a maraschino cherry or some additional crushed pineapple on top of the cake for garnish, if desired.