Southern Pineapple Cake
A delightful and moist cake infused with the sweetness of crushed pineapple, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened Make sure the butter is softened for easier creaming.
- 4 large eggs Add one at a time, mixing well after each addition.
- 1 can (20 oz) crushed pineapple with juice Can use fresh pineapple if desired.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this to the butter mixture alternately with the crushed pineapple and vanilla extract.
- Pour the batter into the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with your favorite frosting and enjoy a slice of Southern paradise!
Notes
Cake can be served plain or topped with cream cheese frosting or whipped cream. For added texture, try sprinkling some toasted coconut on top. Store in an airtight container at room temperature for up to three days, refrigerate for about a week, or freeze for up to three months.