Moist pineapple cake topped with cream cheese frosting

by Sheryl

Are you looking for a delicious dessert for tonight? You came to the right page! I highly recommend you try this amazing cake. I was amazed the first time I tried this. I never thought it would be so good. I love a cake that is moist inside hence, this Moist Pineapple Cake! My best friend introduced me to this recipe. I am so glad that she taught me how to this. I was hesitant at first to even try it because I didn’t think it has potential but I was wrong to even think that! By the way, make sure to refrigerate the cake for at least 1 hour to cool it. It is best to eat cold and drink a hot nice coffee. I can imagine how you would react while eating this cake and sipping your hot coffee. Give this a try, I promise it won’t disappoint you.

INGREDIENTS

FOR THE CAKE

1 can(s) crushed pineapple in 100% juice (large can – 20oz) – do not drain
2 cups all-purpose flour
1 1/2 cups sugar
2 large eggs
2 teaspoons baking soda

FOR THE FROSTING

8 oz cream cheese, room temp
1 stick unsalted butter, room temp
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

How to make Moist Pineapple Cake Topped With Cream Cheese Frosting

Step 1: Ready the oven and preheat to 350 degrees.

Step 2: Combine all the cake ingredients in a large mixing bowl. Mix using your clean hand. You can also use a beater.

Step 3: Transfer the mixture into the prepared 9×13 glass pan.

Step 4: Place inside the oven and bake for 30 to 40 minutes or until the color turns golden brown.

Step 5: Meanwhile, in a mixing bowl, combine all the ingredients for the frosting. Whisk until well-mixed.

Step 6: Remove the baking dish from the oven and let it sit on a wire rack to cool.

Step 7: Spread the frosting all over the cake

Step 8: Place the cake inside the fridge to cool.

Step 9: Serve cold. Enjoy!

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