Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup chopped walnuts or pecans
- ½ tsp salt
Optional Cream Cheese Frosting (Highly Recommended!):
- 1 package (8 oz) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add Wet Ingredients: Stir in the eggs, crushed pineapple with juice, and vanilla extract until well combined. Batter will be thick and moist.
- Add Nuts: Fold in the chopped walnuts or pecans.
- 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.
- Cool: Allow the cake to cool completely in the pan.
Optional Cream Cheese Frosting:
- Beat cream cheese and butter together until smooth and fluffy.
- Gradually mix in powdered sugar and vanilla extract.
- Spread generously over the cooled cake.
Serve & Enjoy!
This cake is moist, nutty, and bursting with tropical flavor—perfect for potlucks, holidays, or any day that needs a little sunshine 🌞.
Want a coconut twist or to make it eggless? Just let me know!