This Moist Pineapple Cake is not only visually appealing but also bursting with deliciousness. Made with canned pineapple, it retains an ideal level of moisture, ensuring every bite is moist and flavorful. The creamy cream cheese frosting adds a delightful tang, perfectly balancing out the sweetness of the cake. Whether served as a centerpiece at a gathering or enjoyed late at night with a cup of coffee, this cake will always be appreciated. Each slice is truly a tropical paradise that you can easily enjoy at home.
Ingredients
1 can of pineapple (undrained)
1 cup all-purpose flour
1 ½ cups sugar
2 large eggs
2 teaspoons baking soda
8 oz cream cheese (softened)
1 stick butter (softened)
2 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons milk
Preparation Method
1. Preheat oven to 350°F or 175°C and grease a 9×13-inch baking dish.
2. In a large bowl, mix undrained pineapple, flour, sugar, eggs, and baking soda until smooth.
3. Pour batter into the prepared dish and smooth the top.
4. Bake for 30 to 35 minutes, checking doneness with a toothpick.
5. Let the cake cool in the pan for 15 minutes.
6. In a medium bowl, mix softened cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
7. Spread cream cheese icing over the warm cake.
8. Allow the cake to cool completely before serving.
Tips and Conclusion
