Moist Pineapple Dream Cake

Moist Pineapple Dream Cake

Ingredients

For the Cake:

2 cups (250g) all-purpose flour

2 cups (400g) granulated sugar

2 large eggs

1 tsp baking soda

½ tsp salt

1 tsp vanilla extract

1 (20 oz / 565g) can crushed pineapple in juice, undrained

For the Dreamy Pineapple Frosting:

1 (8 oz / 226g) package cream cheese, softened

½ cup (113g) unsalted butter, softened

2½ – 3 cups (300–360g) powdered sugar, sifted

1 tsp vanilla extract

1 (8 oz / 226g) can crushed pineapple, well-drained

Optional: ½ cup sweetened shredded coconut or chopped pecans (for garnish)

Instructions

Make the Cake:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.

In a large bowl, combine flour, sugar, baking soda, and salt.

Add eggs, vanilla, and the entire can of crushed pineapple with juice. Mix well by hand or with a mixer on low until just combined.

Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan before frosting.

Make the Frosting:
Beat cream cheese and butter together until smooth and creamy.

Add powdered sugar gradually and beat until fluffy.

Stir in vanilla and drained crushed pineapple.

Spread frosting over cooled cake.

Optional: Sprinkle with coconut or chopped pecans for added texture and flavor.

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