Pineapple Cake
The tantalizing aroma of freshly baked pineapple cake is enough to transport you to a tropical paradise. This beloved dessert, a harmonious blend of sweet and tangy flavors, has captured hearts and taste buds worldwide. Its origins can be traced back to the early 20th century, where pineapple, a fruit synonymous with the tropics, was readily available and incorporated into various culinary creations. But the pineapple cake, with its characteristic moist crumb, tangy pineapple filling, and often-present cream cheese frosting, has evolved into a quintessential dessert enjoyed by all ages.
Ingredients
For the Cake:
- 1 20 ounce can crushed pineapple, undrained
- 1 18.25 ounce box yellow cake mix
- 1 3.4 ounce package instant vanilla pudding mix
- 4 large eggs
- ½ cup 120 ml vegetable oil
For the Frosting:
- 1 8 ounce package cream cheese, softened
- ½ cup 1 stick unsalted butter, softened
- 3 cups 360g powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Combine Wet Ingredients: In a large bowl, combine crushed pineapple (with juice), eggs, and vegetable oil. Mix well.
- Add Dry Ingredients: Add the cake mix and pudding mix to the wet ingredients. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.
- Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely in the pan before frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Frost: Spread the frosting evenly over the cooled cake.