Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup light brown sugar (packed)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon (optional, but enhances flavor)
- 1 cup unsalted butter, melted and cooled slightly
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 1 can (20 oz / 565 g) crushed pineapple with juice
- 1 cup chopped walnuts or pecans (optional)
- 1 cup shredded coconut (optional)
For the Frosting (Cream Cheese Pineapple Frosting):
- 16 oz (450 g) cream cheese, softened
- 1 cup (225 g) unsalted butter, softened
- 6 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, well-drained
Instructions
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch pan or two 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugars, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk melted butter, eggs, vanilla, and buttermilk.
- Add wet ingredients into dry and mix gently until just combined.
- Stir in crushed pineapple (with juice), nuts, and coconut (if using). Batter will be thick and moist.
2. Bake the Cake
- Pour batter into prepared pan(s).
- Bake 40–45 minutes (13×9) or 30–35 minutes (round pans), until a toothpick comes out clean.
- Let cakes cool completely before frosting.
3. Make the Frosting
- Beat cream cheese and butter together until creamy.
- Add vanilla and powdered sugar gradually until smooth.
- Fold in drained pineapple. (If too soft, chill frosting for 20 minutes before spreading.)
4. Assemble
- Spread frosting generously over cooled cake.
- Decorate with extra pineapple chunks, toasted coconut, or chopped nuts on top.
Serving & Storage
- Yields: 16–20 servings
- Store frosted cake in the fridge (covered) for up to 5 days.
- Tastes even better the next day as the pineapple flavor deepens!
