Prep Time: 5 mins | Cook Time: 40 mins | Yield: 15 servings
Refreshing, perfectly sweet, moist pineapple cake that is the easiest to make. Frost with a decadent cream cheese frosting while still hot, this sure to make your day better!
A dense, moist cake filled with chopped nuts and crushed pineapples. So simple, not fussy, and the result? Superb flavour and texture that you’ll crave over and over.
2 c all-purpose flour
2 c of sugar
1 tsp baking soda
1 tsp vanilla
1 pinch salt
1 (20 oz) can(s) crushed pineapple (undrained) in its own juice – not syrup,
1 c chopped nuts, optional
Note: This cake has no oil or butter, but the frosting has.
CREAM CHEESE FROSTING:
1/2 c (1 stick) butter
1 pkg (8 oz) cream cheese, softened,
1 tsp vanilla
1 1/2 c confectioners’ sugar
shredded coconut for garnish, optional
HOW TO MAKE THE ORIGINAL “EASIEST PINEAPPLE CAKE”
Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 2: Grease a 9 x 13-inch cake pan with cooking spray.
Step 3: Combine the flour, sugar, egg, baking soda, vanilla, salt, pineapple, and nuts in a large mixing bowl until well blended.
Step 4: Place the batter into the prepared pan and bake in the preheated oven for about 35 to 40 minutes or until golden brown.
Step 5: Once done, remove from the oven and onto a wire rack. Allow the cake to cool at room temperature.
Step 6: For the frosting, add butter, cream cheese, and vanilla in a medium mixing bowl. Beat until smooth.
Step 7: Slowly add in the powdered sugar, beating every after each addition.
Step 8: Pour the frosting over the warm cake and evenly spread.
Step 9: Optional: Garnish with chopped nuts.
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