Pineapple Heaven Cake
A moist and fluffy cake that harmonizes the sweetness of pineapple with traditional cake richness, perfect for any occasion.
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk can be substituted with almond milk or coconut milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup crushed pineapple, drained
- 3 large eggs substitutable with flaxseed meal for a vegan option
Instructions
Preparation
- Gather all your ingredients on the counter, ensuring you drain the crushed pineapple to remove excess moisture.
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (3-5 minutes).
- Add the eggs into the creamed mixture one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, mix together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the drained crushed pineapple, ensuring an even distribution in the batter.
Baking & Cooling
- Evenly divide the batter between the two prepared cake pans and bake in the preheated oven for 25-30 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely.
Serving
- Once cooled, frost your cake as desired and enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For long-term storage, wrap slices tightly in plastic wrap and freeze for up to three months.