Description
Enjoy a slice of tropical paradise with this Pineapple Cream Cheese Cake! Moist and fluffy, it’s made with crushed pineapple and topped with a rich cream cheese frosting. Perfect for any occasion, this cake is garnished with fresh pineapple slices and optional nuts or coconut for an extra touch of delight.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or as needed for consistency)
- Fresh pineapple slices
- Chopped walnuts or pecans (optional)
- Shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the crushed pineapple using a spatula.
- Grease and flour two 9-inch round cake pans.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once all the sugar is added, increase the speed to medium and beat until fluffy.
- Add the vanilla extract and mix until combined. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate or cake stand.
- Spread a layer of cream cheese frosting on top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
- Garnish with fresh pineapple slices, and if desired, sprinkle with chopped walnuts or pecans and shredded coconut.
Notes
- Ensure the pineapple is well-drained to prevent excess moisture in the cake.
- For a more intense pineapple flavor, consider adding a bit of pineapple juice to the frosting.
- This cake can be made a day in advance; just store it in the refrigerator to keep the frosting fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes