Description
A moist and fruity cake bursting with the tropical flavor of pineapple, perfect for summer gatherings or a light dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix together flour, sugar, baking soda, and salt.
- Add eggs, vanilla extract, and crushed pineapple with juice. Stir until well combined.
- Fold in walnuts and coconut if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan before serving. Optionally, top with whipped cream or cream cheese frosting.
Notes
- For added richness, serve with vanilla ice cream or whipped topping.
- You can substitute walnuts with pecans or omit them entirely for a nut-free version.
- This cake stays moist and tastes even better the next day.