Description
This Juicy Pineapple Cake is a moist and flavorful tropical dessert perfect for any occasion. Made with crushed pineapple, a blend of sugars, and a hint of cinnamon, this easy-to-make cake features optional additions of walnuts and shredded coconut for extra texture and richness. It’s baked to perfection and can be served plain or topped with cream cheese frosting or a dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple with juice (do not drain)
- ½ cup vegetable oil
Optional Ingredients
- ¼ cup chopped walnuts
- ¼ cup shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined. This ensures even distribution of the leavening agents and spices.
- Beat Eggs and Sugars: In a large bowl, beat the eggs with granulated sugar and brown sugar until the mixture is well combined and slightly fluffy, which helps create a tender cake texture.
- Add Wet Flavorings: Stir in the vanilla extract, crushed pineapple with its juice, and vegetable oil into the egg and sugar mixture for moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, being careful not to overmix to keep the cake light and fluffy.
- Fold in Optional Ingredients: If desired, gently fold in chopped walnuts and shredded coconut to add crunch and tropical flavor.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely, preventing sogginess.
- Serve: Optionally, top with cream cheese frosting or a light dusting of powdered sugar for added sweetness and presentation.
Notes
- For extra flavor, add a pinch of nutmeg or a splash of coconut extract into the batter.
- This cake pairs wonderfully with a tangy cream cheese glaze for a richer dessert.
- To keep the cake moist, store it in an airtight container at room temperature for up to 3 days or refrigerate.
