Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 can (20 oz) crushed pineapple with juice
- 1 tsp vanilla extract
For the Frosting (optional but delicious):
- 1/2 cup unsalted butter
- 1 package (8 oz) cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add eggs, vanilla, and crushed pineapple with juice. Stir until combined (batter will be thick and moist).
- Pour into prepared pan and bake for 30–35 minutes, until golden brown and a toothpick comes out clean.
- While cake cools, prepare frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Spread frosting over cooled cake and sprinkle with pecans if desired.
- Chill slightly before serving for the best flavor.
🍰 Soft, fruity, and tropical — perfect with tea or as a summer dessert!
Would you like me to also give you a no-frosting version (just a moist pineapple cake) for a lighter option?