Pineapple Heaven Cake

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar
   In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).

4. Add Eggs & Vanilla
   Beat in eggs one at a time, then stir in vanilla.

5. Combine Wet & Dry
   Alternate adding dry ingredients and milk, beginning and ending with the dry mix.

6. Fold in Pineapple
   Gently fold in the undrained crushed pineapple until evenly combined.

7. Bake
   Spread batter into prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool Completely
   Let cake cool in the pan on a wire rack before frosting.

For the Frosting:

1. Beat cream cheese and butter until creamy.
2. Gradually add powdered sugar until fluffy.
3. Mix in vanilla and fold in well-drained pineapple.
4. Frost cooled cake generously.

 Pro Tips for Best Results

• Don’t Overmix: Fold pineapple gently to keep the cake tender.
• Drain Frosting Pineapple Well: Prevents runny frosting.
• Chill Before Serving: Enhances the flavor and makes slicing neater.
• Cupcake Option: Bake in cupcake tins (18–20 minutes) for individual treats.

 Serving & Pairing

• Serve With: Fresh whipped cream, toasted coconut, or extra pineapple chunks.
• Perfect For: Summer BBQs, Easter dessert tables, or tropical-themed parties.
• Pairing Drinks: Iced tea, piña coladas, or sparkling lemonade.

 Storage & Make Ahead

• Fridge: Store covered up to 4 days.
• Freezer: Freeze unfrosted cake up to 2 months. Thaw and frost before serving.
• Meal Prep Tip: Bake, cool, and slice into squares for grab-and-go desserts.