Why You’ll Love This Pineapple Cake Recipe
If you’re looking for a dessert that’s both delightful and easy to make, you’ll love this pineapple cake recipe.
It’s incredibly moist and bursting with tropical flavor, thanks to the crushed pineapple. I adore how simple it’s to prepare—just mix the ingredients, pour them into a pan, and bake!
Plus, the cream cheese icing adds a creamy richness that perfectly complements the cake’s sweetness.
Whether you’re hosting a gathering or just want to treat yourself, this cake never disappoints.
Trust me, once you try it, you’ll be sharing the recipe with everyone you know!
Ingredients of Pineapple Cake
When you think of a cake that’s sure to impress, the pineapple cake surely pops into mind. It’s one of those desserts that feels like it has a little bit of sunshine baked right in. The combination of sweet and tangy pineapple with that rich cream cheese frosting creates a flavor explosion that’s hard to resist.
Plus, it’s super easy to whip up, making it a go-to choice for both seasoned bakers and kitchen novices. So, let’s gather those ingredients and get started on this delicious adventure.
Here’s what you’ll need to make this delightful pineapple cake:
- 2 eggs
- 20 ounces crushed pineapple (do not drain)
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1 cup chopped walnuts (or chopped pecans, if you prefer)
- 24 ounces cream cheese, softened (reduced fat is okay)
- 1 1/2 cups powdered sugar
- 1/2 cup butter, softened
Now, let’s talk about these ingredients a bit. You might be wondering about the crushed pineapple—why not use fresh? Well, let’s face it, sometimes we need an easy shortcut, and crushed pineapple from a can is perfectly fine for this recipe.
Just remember, we want that juice in there for moisture and flavor. And if you’re not a fan of nuts, feel free to skip them. The cake will still be delicious and moist without the crunch.
When it comes to the cream cheese frosting, using reduced-fat cream cheese is a smart move if you’re looking to lighten things up a bit. Just know that it may not be quite as rich, but honestly, who’s judging when you’re devouring a slice of this cake?
How to Make Pineapple Cake
Making a pineapple cake is like inviting a little bit of summer into your kitchen, and trust me, it’s a breeze. First things first, you’ll want to preheat your oven to 350 degrees. While that’s heating up, grab a 13 x 9 inch baking pan and give it a good greasing and flouring. This is one of those necessary steps that people often skip, but believe me, you don’t want your cake to stick and make a mess. Nobody wants to wrestle with a cake that’s gone rogue in the pan.
Now, let’s get mixing. In a large bowl, beat together 2 eggs, 20 ounces of crushed pineapple (remember, don’t drain), 1 teaspoon of vanilla extract, and 2 cups of granulated sugar. Just imagine the sweet smell wafting through your kitchen as you whisk it all together.
Once those ingredients are well combined, gradually beat in 2 teaspoons of baking soda and 2 cups of all-purpose flour. This is where things start to come together. And if you’re feeling fancy, toss in 1 cup of chopped walnuts or pecans—totally up to you. Stir everything until it’s just combined, then pour that glorious batter into your greased baking dish, smoothing it out a bit if you want.
Bake your cake for about 25 to 30 minutes. The best part? The toothpick test. Stick a toothpick in the center, and if it comes out clean, you’re golden.
While your cake is baking and your kitchen smells like a tropical paradise, it’s time to whip up that creamy frosting. In another bowl, beat together 24 ounces of softened cream cheese and 1/2 cup of softened butter until it’s nice and fluffy. This is where the magic happens.
Gradually add in 1 1/2 cups of powdered sugar, and keep mixing until it’s smooth and spreadable. Now, here’s the trick—wait until the cake is warm, not hot, before you spread that luscious frosting on top. You want it to melt slightly into the cake, creating that perfect balance of flavors.
And just like that, you’ve got yourself a delightful pineapple cake that’s sure to impress anyone lucky enough to snag a slice.
Pineapple Cake Substitutions & Variations
While you might be tempted to stick to the classic pineapple cake recipe, there are plenty of substitutions and variations to make it uniquely yours.
For a tropical twist, try adding shredded coconut or swapping crushed pineapple for diced mango. If you’re looking for a healthier option, use whole wheat flour and reduce the sugar.
You can even experiment with different nuts, like almonds or hazelnuts. For a fun flavor boost, consider adding a pinch of cinnamon or nutmeg to the batter.
The possibilities are endless, so don’t hesitate to get creative and make this cake your own!
What to Serve with Pineapple Cake
Serving pineapple cake can be just as delightful as baking it. I love pairing this tropical treat with a scoop of vanilla ice cream; the creaminess complements the cake’s sweetness perfectly. Fresh whipped cream also works wonders, adding a light, airy touch.
For a invigorating contrast, consider serving slices of fresh fruit, like strawberries or kiwi, on the side. If I’m feeling adventurous, I might drizzle some caramel sauce over the cake, enhancing its flavors.
A cup of hot coffee or iced tea makes for a lovely beverage pairing, too, balancing the cake’s sweetness while rounding out the meal.
Additional Tips & Notes
Pairing pineapple cake with the right accompaniments can elevate the experience, but there are also some handy tips to keep in mind when baking this delightful dessert.
First, make sure your ingredients are at room temperature for a smoother batter. I like to toast the walnuts for added flavor.
Don’t rush the baking time; every oven is different, so check for doneness with a toothpick. Let the cake cool slightly before icing, as this helps the frosting adhere better.
Finally, if you want a twist, try adding coconut flakes to the batter for a tropical flair! Enjoy your baking!