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Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly.
- In a large mixing bowl, whisk together flour, granulated sugar, baking soda, and salt.
- Add eggs, vanilla extract, and the entire can of crushed pineapple (with juice). Stir until the batter is evenly mixed and smooth.
- Gently fold in chopped nuts if using.
- Pour the batter into the prepared pan and spread into an even layer.
- Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- For the frosting: In a medium bowl, beat together softened butter and cream cheese until smooth and fluffy.
- Gradually mix in powdered sugar and vanilla extract until the frosting is light and creamy.
- Once the cake has cooled, spread the frosting evenly over the top.
- Sprinkle with chopped nuts if desired.
- Chill in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Variations :
- Add sweetened shredded coconut to the batter for extra tropical flavor.
- Replace the cream cheese frosting with whipped cream for a lighter version.
- Mix in a splash of rum or coconut extract to the batter for a fun twist.
- Top with toasted coconut flakes or crushed dried pineapple for decorative flair.
Tips :
- Don’t drain the pineapple—the juice is key for moisture and flavor.
- Make sure the cake is fully cooled before frosting to prevent melting.
- Store covered in the refrigerator for up to 4 days; the flavor improves with time.
- For a layered presentation, bake in two 9-inch round pans and stack with frosting in between.
