If you’re looking for a dessert that’s moist, flavorful, and irresistibly sweet, this Moist Pineapple Cake is the perfect choice. Combining tropical pineapple with a luscious cream cheese frosting, it’s ideal for family gatherings, potlucks, or as a treat for yourself. With simple ingredients and straightforward steps, you’ll have a show-stopping dessert in no time.
Ingredients
For the Cake:
- 1 can of pineapple (crushed, undrained)
- 1 cup all-purpose flour
- 1 ½ cups sugar
- 2 large eggs
- 2 teaspoons baking soda
For the Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 1 stick (½ cup) butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the undrained pineapple, flour, sugar, eggs, and baking soda. Beat the mixture until the batter is smooth and well combined.
Step 3: Bake the Cake
Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Step 4: Cool the Cake
Let the cake cool in the pan for about 15 minutes before icing.
Step 5: Make the Frosting
While the cake cools, beat the softened cream cheese and butter in a bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk. Beat until the frosting is light and spreadable.
Step 6: Ice the Cake
Spread the cream cheese frosting evenly over the slightly warm cake. Allow the frosting to set as the cake cools completely.
Serving and Storage Tips
Serving Suggestions:
- Fully Cooled Cake: Ensure the cake is completely cooled before slicing for clean, neat pieces.
- Garnishes: Decorate with pineapple slices, shredded coconut, or chopped nuts for added flair.
- Pairing Options: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Storage Instructions:
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing the Cake Base: You can freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge before frosting.
- Avoid Freezing Frosted Cake: The cream cheese frosting may not retain its texture after freezing.
Variations and Customizations
Tropical Enhancements:
- Mix shredded coconut into the batter or sprinkle on top for added flavor.
- Add a dash of rum extract for a piña colada-inspired twist.
Nutty Crunch:
- Fold in ½ cup of chopped walnuts or pecans for texture.
Citrus Infusion:
- Add 1-2 teaspoons of lemon or orange zest for a citrusy kick.
Chocolate Twist:
- Sprinkle mini chocolate chips into the batter or top the cake with a drizzle of melted chocolate.
Layered Presentation:
- Bake in two 9-inch round pans and layer with frosting in between for a show-stopping dessert.
Cupcake Version:
- Divide the batter into lined cupcake tins and bake for 20-25 minutes for individual servings.
Frequently Asked Questions (FAQs)
Can I use fresh pineapple instead of canned?
Yes, crush fresh pineapple and drain excess liquid to avoid altering the batter’s consistency.
Can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend.
How do I thicken or thin the frosting?
- For thicker frosting, add more powdered sugar.
- For thinner frosting, mix in additional milk a teaspoon at a time.
How do I prevent the cake from sticking to the pan?
Grease and flour the pan or use parchment paper to line it.
Conclusion
This Moist Pineapple Cake is a delightful blend of tropical sweetness and rich creaminess, making it a perfect dessert for any occasion. Easy to prepare and highly customizable, it’s sure to become a favorite in your home. Whether served with coffee, tea, or as a standalone treat, every bite of this cake promises a burst of flavor and indulgence!