This moist and flavorful cake is bursting with juicy pineapple flavor. The combination of sweet pineapple, tangy cream cheese frosting, and a hint of coconut makes it a true tropical paradise.
Ingredients:
- For the Cake:
- 1 (20 ounce) can crushed pineapple in juice, drained (reserve 1/4 cup juice)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup flaked coconut (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2-3 cups powdered sugar
- 1-2 tablespoons milk
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, milk, egg, vanilla extract, and reserved pineapple juice.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the drained pineapple and coconut (if using).
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a large bowl, beat together cream cheese and butter with an electric mixer until smooth and creamy.
- Beat in vanilla extract.
- Gradually add powdered sugar, 1 cup at a time, beating until light and fluffy.
- Add milk 1 tablespoon at a time, beating until the frosting reaches your desired consistency.
- Frost the cooled cake with the cream cheese frosting.
- Serve and Enjoy:
- Cut the cake into squares and serve immediately.