Description
A classic Southern Pineapple Cake that’s ultra-moist and easy to make, thanks to crushed pineapple in the batter. This delightful dessert combines simple pantry staples to create a flavorful sheet cake perfect for any occasion. Optional cream cheese frosting adds a rich, tangy finish that complements the sweet pineapple flavor beautifully.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (do not drain)
- ½ cup chopped pecans (optional)
- ½ teaspoon ground cinnamon (optional)
Optional Cream Cheese Frosting
- 8 oz cream cheese
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon if using, ensuring they are well combined.
- Add Wet Ingredients: Crack in the eggs, add the crushed pineapple with its juice, and vanilla extract. Stir the mixture until all ingredients are fully incorporated and no dry flour is visible.
- Fold in Pecans: Gently fold in the chopped pecans if you choose to use them for added texture and flavor.
- Bake the Cake: Pour the batter into the greased baking dish and smooth the surface. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan completely before frosting to prevent the frosting from melting.
- Prepare Optional Frosting: In a medium bowl, beat together cream cheese, softened unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled cake for added richness, then slice and serve.
Notes
- The crushed pineapple keeps the cake ultra-moist, eliminating the need for oil or butter in the batter.
- This cake is delicious both with or without the cream cheese frosting.
- Store any leftovers covered in the refrigerator for up to 4 days.
