Description
A moist and tender pineapple cake packed with crushed pineapple and finished with a fluffy pineapple cream cheese frosting. Perfect for celebrations, potlucks, or an easy tropical dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- â…“ cup sour cream
- ½ cup reserved pineapple juice
- 1 can (20 oz) crushed pineapple, drained
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp reserved pineapple juice
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two 9-inch cake pans or one 9×13-inch baking pan.
- Beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract and sour cream.
- Whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients alternately with pineapple juice, mixing just until combined.
- Fold in the drained crushed pineapple.
- Divide batter between pans and bake for 28–32 minutes, or 35–40 minutes for a 9×13-inch pan.
- Cool cakes completely before frosting.
- Beat cream cheese and butter until smooth.
- Add powdered sugar and pineapple juice, then whip until fluffy.
- Frost the cooled cake and garnish with toasted coconut or maraschino cherries if desired.
- Slice and serve.
Notes
Drain the pineapple thoroughly to prevent excess moisture in the batter. For extra tropical flavor, garnish with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg