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PINEAPPLE CAKE

PINEAPPLE CAKE

Pineapple Cake is a delightful dessert that captures the tropical flavors of juicy pineapple and sweet coconut in every bite. With a moist and tender crumb, this cake is perfect for any occasion, from birthdays to potlucks to holiday gatherings. Topped with a luscious cream cheese frosting and garnished with toasted coconut and pecans, this Pineapple Cake is sure to be a crowd-pleaser that leaves everyone asking for seconds.

PINEAPPLE CAKE

Why Make Pineapple Cake

Pineapple Cake offers a taste of sunshine with its vibrant pineapple flavor and moist texture. Whether you’re a fan of fruity desserts or simply looking for a new twist on classic cake recipes, Pineapple Cake is a must-try. Easy to make and bursting with tropical goodness, this cake is guaranteed to brighten up any table and put a smile on your face.

How to Make Pineapple Cake

  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans to the dry ingredients. Mix just until combined.
  4. Pour the batter into the prepared baking pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool completely in the pan for several hours before icing.

Pineapple Cream Cheese Frosting

  1. Preheat the oven to 350 degrees Fahrenheit again. Spread the sweetened coconut in a thin layer on a baking sheet and bake for 8-10 minutes, or until lightly browned, flipping halfway through. Let the toasted coconut cool.
  2. Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy.
  3. Gradually add the powdered sugar, 1 cup at a time, scraping down the sides of the bowl as needed.
  4. Spread the cream cheese frosting over the completely cooled cake.
  5. Sprinkle the top with toasted coconut and the remaining chopped pecans.

Serving Suggestions

Serve Pineapple Cake chilled or at room temperature, paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Enjoy a slice with a cup of coffee or tea for a delightful afternoon snack.

Storage Info

Store Pineapple Cake in an airtight container in the refrigerator for up to 3 days. Be sure to cover the cake to prevent it from drying out. Alternatively, you can freeze the cake (without frosting) for up to 1 month. Thaw overnight in the refrigerator before serving.

Some Techniques or Tips

  • For added flavor, you can sprinkle the crushed pineapple with a pinch of cinnamon or nutmeg before adding it to the batter.
  • If you prefer a smoother texture, you can puree the crushed pineapple in a blender or food processor before adding it to the batter.
  • Make sure the cake is completely cooled before frosting to prevent the frosting from melting and sliding off the cake.

Variation

Feel free to customize the cake by adding chopped maraschino cherries or diced mango to the batter for additional sweetness and flavor. You can also experiment with different types of nuts, such as walnuts or macadamia nuts, for a unique twist.

FAQs about Pineapple Cake

  1. Can I use fresh pineapple instead of canned pineapple?
    • Yes, you can use fresh pineapple if desired. Simply chop the pineapple into small pieces and use in place of the canned crushed pineapple.
  2. Can I omit the coconut from the frosting?
    • Yes, you can omit the coconut if you’re not a fan. The cream cheese frosting will still be delicious without it.
  3. Can I make this cake ahead of time?
    • Yes, you can bake the cake in advance and store it in the refrigerator until ready to serve. Just make sure to frost the cake shortly before serving for the best results.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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