My family ate almost half the pan while it was still warm so now I always set aside a few slices if I want any leftovers.
Ingredients
- All purpose flour: helps the cake hold its structure look for a fresh bag so it rises well
- Sugar: gives sweetness use plain white granulated for best results
- Eggs: bring richness and stability always choose large eggs from the coldest part of your fridge
- Baking soda: makes the cake rise be sure it is fresh for the fluffiest texture
- Vanilla: adds warmth and depth real extract makes a difference
- Pinch of salt: balances sweetness look for fine sea salt to dissolve fast
- Crushed pineapple with juice: is the secret to moistness use a good quality brand with only pineapple and juice no syrup
- Chopped nuts: are an optional crunch toasted pecans or walnuts add extra flair
- Butter (for frosting): gives richness use real butter never margarine
- Cream cheese: softens for that tangy creamy spread room temperature makes mixing easy
- Confectioners sugar: helps the frosting become fluffy always sift if lumpy
- Coconut: sprinkle for garnish if you want a tropical finish
- Chopped nuts (for topping): add them while the frosting is warm so they stick
Instructions
- Prepare the Cake Batter:
- Combine flour sugar eggs baking soda vanilla salt and undrained crushed pineapple in a large mixing bowl by hand until everything is well blended. The batter will be thick and will smell deliciously of pineapple.
- Transfer and Bake:
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