Pineapple Cake Recipe
Introduction:
Pineapple cake is a tropical delight, perfect for summer gatherings or any time you crave a moist, fruity dessert. Its combination of sweet pineapple and soft, tender cake makes it a favorite among cake lovers. This recipe is easy to follow and uses simple ingredients, yet yields a cake that tastes rich and indulgent. Whether you’re making it for a birthday, a potluck, or just because, this pineapple cake will impress everyone with its flavor and texture.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 (20 oz) can crushed pineapple (with juice)
- 1/2 cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup pineapple juice (from the canned pineapple)
- 1/4 cup shredded coconut (optional for topping)
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
Before starting, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. This will ensure the cake doesn’t stick and makes for easy cleanup.
Gather all the ingredients and ensure that your eggs and butter are at room temperature. Room temperature ingredients mix more easily and result in a smoother batter. Drain the crushed pineapple, but reserve the juice for later use in the frosting.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Mixing the dry ingredients first ensures that the baking soda and salt are evenly distributed throughout the flour, helping the cake rise uniformly.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs until light and fluffy. Then add the vegetable oil, vanilla extract, and crushed pineapple (with the juice). Stir until all the wet ingredients are well combined.
Step 4: Incorporate Wet and Dry Ingredients
Slowly pour the wet ingredients into the dry ingredients, stirring with a spatula or wooden spoon. Mix just until everything is incorporated – be careful not to overmix, as this can make the cake dense. If you’re adding chopped walnuts for extra texture and flavor, fold them into the batter at this stage.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly springy to the touch.
Once baked, remove the cake from the oven and allow it to cool completely in the pan before frosting. A cooled cake ensures the frosting won’t melt or slide off.
Step 6: Prepare the Cream Cheese Frosting
While the cake is cooling, it’s time to make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, while continuing to beat. The frosting should be light and fluffy.
Next, add the vanilla extract and 1/4 cup of reserved pineapple juice. This juice not only enhances the tropical flavor but also gives the frosting a smooth consistency. If the frosting is too thick, you can add a bit more pineapple juice; if it’s too thin, add a bit more powdered sugar.
Step 7: Frost the Cake
Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. You can use a spatula to create swirls or smooth it out for a more polished look. For an extra tropical touch, sprinkle shredded coconut over the frosting. The coconut adds a nice crunch and pairs well with the pineapple flavor.
Step 8: Serve and Enjoy
Your pineapple cake is now ready to be served! This cake is best enjoyed fresh, but it will stay moist for several days if stored in an airtight container in the refrigerator. The combination of tangy pineapple, rich cream cheese frosting, and a hint of coconut will leave everyone wanting more.
Tips for Success:
- Use canned pineapple: Fresh pineapple tends to have more water content and may make the cake soggy. Canned pineapple provides the perfect moisture and consistency for this recipe.
- Don’t overmix the batter: Stir just until the wet and dry ingredients are combined. Overmixing can develop the gluten in the flour, making the cake tougher.
- Add extra flavor: For a more tropical twist, you can add 1/2 cup of shredded coconut or chopped nuts into the cake batter. If you enjoy citrus, adding a tablespoon of lemon or lime zest to the batter can brighten the flavor even more.
- Make it a layer cake: If you prefer a layered cake, divide the batter between two 8-inch round cake pans and bake for 25-30 minutes. Double the frosting recipe to have enough to cover and layer the cake.
Variations:
- Pineapple Upside-Down Cake: Instead of mixing the pineapple into the batter, arrange pineapple rings on the bottom of the pan, pour melted butter and brown sugar over them, and then pour the cake batter on top.
- Carrot Pineapple Cake: For a twist, add shredded carrots to the cake batter. The combination of sweet carrots and pineapple gives the cake a delightful earthy sweetness.
Conclusion:
This pineapple cake is a quick and delicious dessert that’s perfect for any occasion. The moist, fruity cake pairs perfectly with the creamy, tangy frosting, making every bite a tropical treat. Whether you serve it at a party, a picnic, or as a weeknight dessert, this cake is sure to be a hit with everyone.