Serves: 15 | Prep: 5 Min | Cook: 40 Min
If you are a huge pineapple fan, you’ll love this cake. This moist, homemade yellow cake has a refreshing pineapple flavor with a heavenly cream crease frosting. I love to sprinkle some chopped nuts on top and that brings this cake to the next level. The crushed pineapples give this cake a fluffy texture that is not overwhelmingly sweet. I love how light, fluffy, and refreshing this cake is. It screams summertime! And this is perfect for any occasion or no occasion at all! I love to serve a slice with freshly brewed coffee for a midday snack. This cake is for every one of is a huge fan of all things pineapple including myself.
The cake does not contain butter or oil. The frosting has butter, though.2 cups all-purpose flour
2 cups of sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 pinch salt
1 can crushed pineapple (undrained) in its juice – not syrup, 20 oz.
1 cup chopped nuts, optional
FOR THE CREAM CHEESE FROSTING:
1/2 cup butter or 1 stick
1 pkg cream cheese, softened, 8 oz.
1 teaspoon vanilla
1 1/2 cups confectioners’ sugar
shredded coconut for garnish, optional
How to Make The Original “Easiest Pineapple Cake”
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a large mixing bowl, combine the flour, sugar, eggs, baking soda, vanilla, salt, crushed pineapples, and chopped nuts.
Step 3: Once the cake ingredients are mixed, pour the batter into a greased 9 x 13-inch pan.
Step 4: Place inside the preheated oven and bake for about 35 to 40 minutes or until the top of the cake is golden brown.
Step 5: Meanwhile, prepare the frosting. Beat the butter, cream cheese, and vanilla until creamy. Slowly stir in the powdered sugar and mix until the frosting is incorporated.
Step 6: Once the cake is done, remove from the oven and frost while still warm. Sprinkle over some chopped nuts if you’d like. Enjoy!
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