Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 (20 oz) can crushed pineapple (with juice)
- 1 tsp vanilla extract
For the Glaze (optional but amazing):
- 1 cup pineapple juice
- 1 cup powdered sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, crushed pineapple (with juice), and vanilla. Mix until fully combined. The batter will be a bit thick and lumpy — that’s okay!
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Make the Glaze (optional): While the cake is baking, combine pineapple juice, powdered sugar, butter, and vanilla in a small saucepan. Bring to a boil and simmer for 2–3 minutes, stirring constantly until smooth.
- Glaze the Cake: When the cake is done, poke small holes in it with a fork or skewer. Pour the warm glaze over the hot cake and let it soak in.
- Cool and Serve: Let the cake cool completely in the pan. Serve as is, or top with whipped cream or toasted coconut for extra flair.
Would you like to add a coconut topping, make it into cupcakes, or keep it classic?