Moist Pineapple Cake with Cream Cheese Frosting
This pineapple cake is super easy to make in just one bowl! The cake is moist, fluffy, and made with crushed pineapple so you get flavor in every bite. Slather the cake with tangy homemade cream cheese frosting and then make it pretty by topping it with some dried pineapple for a tropical cake vacation!
Ingredients
- 1 1/2 cup granulated sugar
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 12 oz crushed pineapple, with juice
- 1/4 cup vegetable oil
- 2 eggs, large
- 2 tsp vanilla extract
1 batch cream cheese frosting or pineapple cream cheese frosting
Instructions
- Preheat the oven to 350° F and spray a 9x13 pan with baking spray.
- In a large mixing bowl combine the 1 1/2 cup sugar, 2 1/2 cup all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine. You can also use a stand mixer with the paddle attachment on low-medium speed.
- Next add in the 12 oz crushed pineapple with its juice, 1/4 cup vegetable oil, 2 eggs, and 2 tsp vanilla extract. Mix again until combined.
- Pour the batter into the prepared pan and bake for 30 minutes.
- The cake is done when the middle is springy and the sides start to pull away from the pan. If you insert a toothpick, small moist crumbs should come out. If it comes out dry then it's over baked.
- Cool in the pan for 15 minutes, then cool completely on a wire rack.
- When cooled make and frost with cream cheese frosting or pineapple cream cheese frosting.
Notes
Storing:
Normally I say we dont refrigerate cakes because it tends to dry it out. For this recipe though, because the frosting is made with cream cheese, it's best to keep it in the fridge. I'm not worried about it drying out because the syrup in the cake will keep it moist.
If you make the cake a day in advance without adding the frosting, you can leave it out at room temperature before you frost. Also you can freeze the cake for up to 2 months if it's not frosted. I don't recommend freezing after it's frosted because it can change the texture of the frosting once thawed.
Serving: 1slice, Calories: 196kcal, Carbohydrates: 37g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 20mg, Sodium: 169mg, Potassium: 56mg, Fiber: 1g, Sugar: 22g, Vitamin A: 40IU, Vitamin C: 2mg, Calcium: 39mg, Iron: 1mg
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