Ingredients
Equipment
Method
- Preheat your oven to 350°F. This step ensures that the Pineapple Cake bakes evenly and rises beautifully. While the oven heats, prepare a 9×13 baking dish by spraying it with baker’s spray, making it easier to remove the cake once it’s done.
- In a large mixing bowl, stir together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Mix well until the ingredients are evenly distributed, which is key for a consistent texture. I usually use a whisk for this step to ensure everything is well combined.
- Next, add in the eggs, crushed pineapple (including all the juices), and vanilla extract to the dry ingredients. This combination is where the magic begins! The juice from the pineapple will add moisture, making your cake deliciously soft.
- Using a handheld mixer on medium speed, mix the ingredients together for about 30 seconds to 1 minute. You should look for a smooth batter with no lumps. If it’s too thick, you can add a splash of pineapple juice to loosen it up.
- Pour the batter into the prepared baking dish, spreading it evenly. The aroma will start to fill your kitchen as you bake it! Place it in the oven and set a timer for 28 to 33 minutes. It's always a good idea to check the cake around the 20-minute mark to see if it’s browning too quickly. If so, cover it loosely with aluminum foil.
- Once baked, allow the Pineapple Cake to cool completely in the dish. This cooling period is crucial! If you frost it while it’s still warm, the frosting will melt, and you’ll lose that beautiful creamy coating you’re aiming for.
- While waiting for the cake to cool, let’s make the cream cheese frosting. In a large mixing bowl, beat the cream cheese and unsalted butter together on medium speed for about 1 to 2 minutes. Look for a light and fluffy texture, which is essential for a perfect frosting.
- Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. This helps to avoid a sugar cloud and results in a smooth frosting. After adding all the sugar, mix until it’s well-combined.
- Add the heavy cream, vanilla extract, and salt to the frosting mixture. Beat it for an additional minute until it reaches a fluffy consistency.
- Cover the bowl of frosting with plastic wrap and refrigerate it for 1 hour. Cold frosting is much easier to spread and will hold its shape better when you frost the cake.
- Once the cake is completely cool and your frosting is chilled, it’s time to put it all together. Using an offset spatula, spread the frosting generously over the cooled cake. Don’t worry about being perfect—homemade is always better!
- If you like, you can garnish your Pineapple Cake with the toasted pecans for that extra crunch. They add a lovely texture and flavor that complements the cake beautifully.
Notes
Here are some handy tips and delightful variations to consider when making your Pineapple Cake. Whether you want to tweak the recipe or simply enhance the experience, these tips will guide you!