Ingredients for Best Ever Pineapple Cake
- 1 1/2 cups white sugar
- 1 1/2 cups all-purpose flour
- 1 (20 ounce) can crushed pineapple, undrained
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- Icing Sugar
- Butter
- Cream Cheese
- brown sugar (quantity not specified for topping)
- pineapple rings (quantity not specified for topping)
- maraschino cherries (quantity not specified for topping)
- baking powder (quantity not specified for cake)
- salt (quantity not specified for cake)
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How to Make Best Ever Pineapple Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine the brown sugar and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Pour the mixture into the prepared pan and spread evenly.
- Arrange pineapple rings and maraschino cherries on top of the brown sugar mixture.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple and pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the pineapple and cherry mixture in the pan.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- While the cake is cooling, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Frost the cake once it has completely cooled.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
212g
Fat
46g
Carbs
23g
