Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz / 565 g) crushed pineapple with its juice — do not drain
- ½ cup chopped pecans or walnuts, optional
Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple juice, optional
Topping
- Pineapple chunks or wedges
- Maraschino cherries
- Chopped pecans or walnuts
- Optional: toasted shredded coconut
Instructions
- Heat oven: Preheat to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan.
- Make the batter: Whisk together flour, sugar, baking soda and salt.
- Add the eggs, vanilla and the entire can of crushed pineapple with its juice. Stir just until everything is incorporated. Don’t overmix. Amy’s Recipes+1
- Fold in ½ cup chopped pecans/walnuts, if using.
- Pour into the prepared pan and spread evenly.
- Bake for 30–40 minutes, until golden and a toothpick inserted in the center comes out clean. Cooks+1
- Let the cake cool completely before adding cream-cheese frosting.
Frosting
- Beat softened cream cheese and butter until smooth.
- Gradually beat in powdered sugar until fluffy and spreadable.
- Add vanilla and, if desired, 2 tablespoons pineapple juice.
- Spread generously over the cooled cake.
Decorate like the picture 🍍🍒
Arrange pineapple chunks/wedges over the frosting, sprinkle with chopped toasted pecans or walnuts, and finish with maraschino cherries.
For the especially decadent, dripping look in your photo, you can also make a simple pineapple glaze: simmer ½ cup pineapple juice + 2 tablespoons sugar + 1 tablespoon butter for 2–3 minutes, cool slightly, and drizzle over the cake.
Yield: about 12–15 servings
Oven: 350°F / 175°C
Bake: approximately 35 minutes
Tip: Don’t drain the pineapple in the cake batter—the juice is a major part of what makes this cake exceptionally moist. janetdishes.com