Pineapple cake, a timeless dessert, has always been a crowd favorite. But today, I’m thrilled to share with you a twist on this classic – a new Moist Pineapple Cake recipe that’s sure to tantalize your taste buds. It perfectly melds the sweet tanginess of pineapple with the softness of cake, topped with a rich cream cheese icing that adds a creamy dimension to this delightful dessert.
My first encounter with this delightful cake was at my grandmother’s house. As soon as I walked in, the sweet aroma of pineapples filled the air. The moment she brought out the cake, I was engulfed in its inviting fragrance. The cake’s moist, spongy texture combined with the subtle sweetness of the cream cheese icing was an unforgettable experience. It’s a recipe that I’m eager to share with you – perfect for those who love a dessert that’s both indulgent and airy.
Moist Pineapple Cake:
Ingredients:
1 can of crushed pineapples
1 1/2 cups all-purpose flour
1 cup sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Preheat your oven to 350°F (175°C).
In a large bowl, combine the flour, sugar, baking soda, and salt.
Add the eggs and blend well.
Stir in the oil, crushed pineapple, and vanilla extract until the mixture is uniform.
Pour the batter into a casserole dish.
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Let the cake cool, then spread the cream cheese icing (recipe below) on top.
Garnish with shredded coconut, if desired, and serve.
Cream Cheese Icing:
Ingredients:
4 ounces cream cheese
1/4 cup softened butter
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
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