This quick and easy cake is soft, moderately moist, and bursting with tropical pineapple flavor. Perfect for breakfast, brunch, or dessert, this fragrant cake is topped with a rich cream cheese frosting and sprinkled with crunchy nuts.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (20 oz) can crushed pineapple, with juice
- ½ cup finely chopped pecans or walnuts (reserve some for topping)
- 1 cup flaked coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 5 tablespoons butter, room temperature
- 1 tablespoon thick whipping cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease a large, deep cake pan or two smaller pans for a layered cake.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate large mixing bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple (with juice), chopped nuts, and flaked coconut (if using) until evenly distributed.
- Bake the Cake:
- Pour the batter into the prepared cake pan(s), ensuring it is evenly spread.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, cover it loosely with foil and continue baking.
- Let the cake cool completely on a wire rack before frosting.
- Prepare the Frosting:
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add the whipping cream, vanilla extract, and sifted powdered sugar. Beat until light and fluffy.
- Assemble and Frost:
- Spread the frosting evenly over the cooled cake. Sprinkle with the reserved chopped nuts for garnish.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set.
Notes:
- Pineapple Texture: Adjust the size of the pineapple pieces to your preference—leave them chunky or blend them smoother.
- Nut Options: Use pecans, walnuts, or almonds for variety.
- Coconut Flakes: For a fresh taste, grate your own coconut by removing the flesh from a fresh coconut, peeling off the brown skin, and blending or grating finely.
- Baking Tips: The cake will rise about 1 cm while baking, so ensure your pan is large and deep enough. Alternatively, divide the batter between two pans for a layered cake.
Nutrition (Per Serving):
- Calories: 420 kcal
- Carbohydrates: 54g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 6g
- Sodium: 310mg
- Fiber: 2g
- Sugar: 36g
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