Pineapple Cake Recipe

Ingredients

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup crushed fresh pineapple, drained
• 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 cup reserved pineapple juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
2. In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and mixing until just combined.
6. Gently fold in the crushed pineapple until evenly distributed throughout the batter.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the cream cheese and softened butter until smooth.
11. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and reserved pineapple juice until smooth.
12. Once the cake layers are completely cool, place one layer on a serving platter. Spread frosting on top, allowing it to drip slightly over the edges.
13. Carefully place the second layer on top and frost the top and sides of the cake.

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