Yummy Pineapple cake

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 can (20 oz) crushed pineapple in juice (do not drain)
• 2 large eggs
• 1 tsp vanilla extract

For the Frosting:

• 1 package (8 oz) cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• ½ cup sweetened shredded coconut (optional, for topping)

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Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix well.
3. Add the crushed pineapple (with juice), eggs, and vanilla extract. Stir until just combined; do not overmix.

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Step 2: Bake the Cake

1. Pour the batter into the prepared baking dish and spread it evenly.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove the cake from the oven and let it cool completely in the pan.

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Step 3: Make the Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract. Beat until fluffy.

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Step 4: Frost the Cake

1. Spread the frosting evenly over the cooled cake.
2. Sprinkle with shredded coconut if desired.

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Tips for Success

• Pineapple Juice: Do not drain the crushed pineapple—the juice adds moisture to the cake.
• Chilling: Refrigerate the frosted cake for 30 minutes before serving to let the frosting set.
• Storage: Keep leftovers in the refrigerator for up to 3 days.