Description
A delightful and creamy cake infused with pineapple, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup crushed pineapple, undrained
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup crushed pineapple, well drained
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ cup shredded coconut
- Pineapple chunks or cherries, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add eggs, crushed pineapple, oil, and vanilla. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before adding the filling.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture, then fold in the drained pineapple.
- Spread the pineapple cream evenly over the cooled cake.
- Whip heavy cream with powdered sugar until fluffy. Spread or pipe over the cream layer.
- Sprinkle with shredded coconut and garnish with pineapple chunks or cherries.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Ensure the crushed pineapple is well drained for the cream filling.
- For a richer flavor, use full-fat cream cheese.
- Can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg