Pineapple Cake
● 2 cups all-purpose flour
● 1½ cups granulated sugar
● 2 teaspoons baking soda
● ½ teaspoon salt
● 2 large eggs
● 1 can (20 oz) crushed pineapple with juice
● 1 teaspoon vanilla extract
Creamy Topping
● 8 oz cream cheese, softened
● 1 cup powdered sugar
● 1 teaspoon vanilla extract
● 1 cup cold heavy whipping cream
Optional Garnish
● Toasted coconut
● Chopped pecans or walnuts
● Maraschino cherries
● Extra pineapple chunks
Instructions1: Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2: In a large bowl, whisk flour, sugar, baking soda, and salt until combined.
3: Add eggs, crushed pineapple with juice, and vanilla; mix until smooth.
4: Pour batter into pan and bake 30–35 minutes, until golden and set.
5: Cool the cake completely in the pan.
6: Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
7: Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
8: Spread frosting over cooled cake and add garnishes if desired.
9: Chill at least 1 hour before slicing and serving.
Preparation Time: about 45 minutes + chilling
Tips● Never drain the pineapple — the juice keeps the cake ultra moist
● Chill before slicing for clean, bakery-style pieces
● Toasted coconut adds amazing depth
● Perfect make-ahead dessert for warm days
