Pineapple Cake
This Pineapple Cake is a delightful tropical treat that's perfect for any occasion. Moist and flavorful, it's made with crushed pineapple, chopped pecans, and a hint of coconut, topped with a luscious cream cheese frosting. Baked to perfection, it's a slice of paradise in every bite!
Equipment
- 9x13-inch Baking Dish
- Large Bowl
- Stand Mixer or Hand Mixer
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup vegetable oil
- 3 cans (8 ounces each) crushed pineapple with juice
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
- 1 box (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 - 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans. Mix just until combined, then pour the batter into the prepared baking pan.
- Bake the cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely for several hours before icing.
- Preheat the oven to 350°F (175°C) again. Spread the sweetened coconut in a thin layer on a baking sheet. Bake for 8-10 minutes, or until lightly browned, flipping halfway through. Let the toasted coconut cool.
- Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, scraping down the sides of the bowl as needed.
- Spread the cream cheese frosting over the completely cooled cake. Sprinkle the top with toasted coconut and the remaining chopped pecans.
Notes
This Pineapple Cake can be stored in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best taste and texture.