- Pineapple Cake

- 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 3 large eggs - 1 cup crushed pineapple, well-drained - ½ cup pineapple juice - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 cup shredded coconut (sweetened or unsweetened) - ½ cup chopped walnuts or pecans (optional) - 1 cup cream cheese, softened (for frosting) - 1 cup powdered sugar (for frosting) - 1 teaspoon lemon juice (for frosting)

Indulge in a tropical delight with this easy pineapple cake recipe! Bursting with juicy flavors, you'll learn how to create a moist and fluffy cake perfect for any occasion. From mixing fresh ingredients to crafting a creamy frosting, this guide makes baking a breeze. Ready to impress your family and friends with a delicious dessert? Click through to discover the full recipe and start your delightful baking adventure today!

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

3 large eggs

1 cup crushed pineapple, well-drained

½ cup pineapple juice

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup shredded coconut (sweetened or unsweetened, according to preference)

½ cup chopped walnuts or pecans (optional)

1 cup cream cheese, softened (for frosting)

1 cup powdered sugar (for frosting)

1 teaspoon lemon juice (for frosting)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Cream Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add Eggs: Add the eggs one at a time, mixing well after each addition.

Incorporate Wet Ingredients: Mix in the crushed pineapple, pineapple juice, and vanilla extract until combined.

Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Coconut and Nuts: Fold in the shredded coconut and chopped nuts (if using) gently into the batter.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Make the Frosting: In a bowl, beat the cream cheese until smooth. Gradually mix in the powdered sugar and lemon juice until the frosting is creamy and spreadable.

Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second layer of cake on top and frost the top and sides of the cake.

Decorate: Optionally, top the frosted cake with additional shredded coconut and some pineapple slices for decoration.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices