Description
A delightful tropical cake infused with juicy pineapple, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened crushed pineapple, drained
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut (optional)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the drained crushed pineapple and buttermilk to the butter mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the shredded coconut and chopped nuts.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra tropical flavor, top the cake with a cream cheese frosting mixed with a little pineapple juice.
- You can substitute the crushed pineapple with diced fresh pineapple for a chunkier texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg