Southern Pineapple Cake
Two moist layers of crushed pineapple cake are stacked with tangy cream cheese frosting.
Equipment
- Two 9 inch round cake pans
- Electric mixer
- Wire rack
- Parchment paper
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup unsalted butter softened
- 2 cup granulated sugar
- 4 large eggs at room temperature
- 1 tsp vanilla extract
- 1 can crushed pineapple 20 ounces, drained well
- ½ cup reserved pineapple juice from the can
- 1 tbsp unsalted butter for greasing the pans
- 2 tbsp all purpose flour for dusting the pans
- 8 oz cream cheese softened, for the frosting
- ¼ cup unsalted butter softened, for the frosting
- 2 ½ cup powdered sugar for the frosting
- 1 tsp vanilla extract for the frosting
Instructions
Cooking
- Prep pans. Heat the oven to 350 degrees F and grease, line, and flour two 9 inch pans.
- Cream. Beat the butter and sugar until pale, then add the eggs one at a time.
- Mix. Add the dry ingredients in thirds, alternating with the pineapple, juice, and vanilla.
- Bake. Bake 25 to 30 minutes until a toothpick comes out clean, then cool in the pans 10 minutes and on racks 1 hour.
- Frost. Beat the cream cheese, butter, powdered sugar, and vanilla smooth, then frost between the layers and on top.
Notes
Substitutions: Use fresh pineapple, crushed fine and drained, or whipped topping in place of the frosting.
Tips: Drain the pineapple well and add back only half a cup of juice.
Storage: Refrigerate frosted cake up to 4 days. Freeze unfrosted layers up to 3 months.