Looking for a delightful dessert that captures the essence of summer? This Birdie Cake is the perfect choice. With tropical flavors from crushed pineapple, a luscious cream cheese icing, and a sprinkle of toasted coconut, this cake will transport you to paradise with every bite. It’s the ultimate crowd-pleaser for any occasion!
Why You’ll Love This Birdie Cake
- Tropical Bliss: Every slice bursts with the sunny flavors of summer.
- Moist and Irresistible: The crushed pineapple keeps the cake delightfully moist.
- Creamy Goodness: The rich cream cheese icing elevates this dessert to the next level.
- Easy to Make: Straightforward steps and simple ingredients make this a foolproof recipe.
Ingredient Notes
For the Cake:
- 1 can crushed pineapple with juices (15 oz)
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Icing:
- 1 stick butter
- 2 cups confectioners’ sugar
- 1 package cream cheese
Optional Topping:
- Toasted sweetened coconut
How to Make Birdie Cake
Step 1: Prepare the Cake
- Preheat your oven to 325°F.
- In a large mixing bowl, combine the pineapple, flour, sugar, baking soda, eggs, and vanilla extract.
- Mix until well blended.
- Pour the batter into a greased 9×13-inch pan.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Make the Cream Cheese Icing
- In a mixing bowl, combine butter, confectioners’ sugar, and cream cheese.
- Blend until smooth and creamy.
Step 3: Assemble the Cake
- Allow the cake to cool completely before icing.
- Spread the cream cheese icing evenly over the cake.
- Top with toasted coconut, if desired, for an added tropical flair.
Storage Options
- Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations and Substitutions
- Nutty Twist: Add chopped nuts, such as pecans or walnuts, to the cake batter for extra texture.
- Citrus Zest: Mix lemon or orange zest into the cream cheese icing for a zesty flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent finish.
- Fruity Garnish: Serve with fresh berries or a fruit compote for added flavor and color.
What to Serve With Birdie Cake
- Vanilla Ice Cream: A scoop of creamy ice cream pairs beautifully with the tropical flavors.
- Fresh Fruit Salad: A refreshing side dish that complements the cake’s sweetness.
- Iced Coffee: A chilled coffee drink balances the richness of the dessert.
- Coconut Water: For a true tropical vibe, sip on coconut water alongside the cake.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and adjust the sugar as needed to maintain the sweetness.
Can I omit the coconut topping?
Absolutely! The cake is delicious on its own without the toasted coconut.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it in the refrigerator until ready to serve.
Can I use low-fat cream cheese for the icing?
You can, but note that it may slightly alter the texture and richness of the icing.
This Birdie Cake is a moist, flavorful dessert that combines the tropical sweetness of pineapple with the creamy richness of cream cheese icing. The optional toasted coconut adds a delightful crunch and enhances the cake’s tropical theme. Each slice is a bite of sunshine that will leave everyone at the table wanting more.
Birdie Cake Recipe: A Tropical Delight
Ingredients
Cake Mix
- 1 can crushed pineapple with juices (15 oz)
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Icing
- 1 stick butter
- 2 cups confectioners' sugar
- 1 package cream cheese
- Toasted sweetened coconut
Instructions
- In a large mixing bowl, combine the cake ingredients.
- Mix the ingredients until well blended.
- Pour the batter into a greased 9 x 13 pan.
- Bake at 325 degrees for 45 minutes.
- In a bowl, blend all the ingredients for the icing until smooth.
- Once the cake has cooled, ice it with the cream cheese mixture.
- If desired, top the cake with toasted coconut.