Pineapple Cake Recipe

Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (200g) granulated sugar

• ¾ cup (180ml) vegetable oil (or melted butter)

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup (240ml) crushed pineapple (with juice, not drained)

For the Filling and Frosting:

• 8 oz (225g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 3 cups (375g) powdered sugar

• 1 teaspoon vanilla extract

• ¼ cup crushed pineapple (optional for flavor)

For the Toppings:

• Fresh pineapple slices

• Toasted coconut flakes

• Maraschino cherries

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Instructions

1. Prepare the Oven and Pans:

   • Preheat your oven to 350°F (175°C).
   • Grease and line two 8-inch round cake pans with parchment paper.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Mix Wet Ingredients:

   • In a large bowl, combine sugar and oil, and beat until smooth.
   • Add eggs one at a time, mixing well after each addition.
   • Stir in vanilla extract and crushed pineapple.

4. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Bake the Cakes:

   • Divide the batter evenly between the prepared pans.
   • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Cream Cheese Frosting:

   • Beat cream cheese and butter until creamy.
   • Gradually add powdered sugar, mixing until smooth and fluffy.
   • Stir in vanilla extract and crushed pineapple, if using.

7. Assemble the Cake:

   • Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
   • Add the second cake layer and frost the top and sides.

8. Decorate:

   • Arrange fresh pineapple slices on top.
   • Sprinkle toasted coconut flakes around the edges.
   • Add maraschino cherries for a pop of color.

9. Serve:

• Chill the cake for 30 minutes before slicing for cleaner cuts.
• Serve and enjoy!

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