Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese (for frosting)
- 1/2 cup butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla (for frosting)
Instructions
- Sift together flour, sugar, baking soda, and salt in a large mixing bowl
- Add eggs, crushed pineapple (with juice), vegetable oil, and vanilla extract to dry ingredients
- Mix until just combined – avoid overmixing
- Grease a 9×13 inch baking pan and line with parchment paper
- Pour batter into prepared pan and bake at 350°F (175°C) for 35-40 minutes
- Let cake cool completely before frosting
- For frosting: Beat softened cream cheese and butter until smooth
- Gradually add powdered sugar and vanilla, beating until fluffy
- Frost cooled cake and garnish as desired
Notes
- For best results, use room temperature ingredients
- Do not overmix the batter to keep cake light and fluffy
- Let cake cool completely before frosting to prevent melting
- Flavors improve after a day – great for make-ahead desserts
- Store refrigerated for up to 5 days
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 42g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg