Description
A moist and tempting treat that combines sweet and tangy pineapples with a light, fluffy cake.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter and sugar mixture, alternating with the milk, until just combined.
- Fold in the crushed pineapple.
- Grease a 9-inch round cake pan and pour the batter in. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve with powdered sugar or whipped cream if desired.
Notes
Make sure to drain the crushed pineapple well to avoid a soggy cake. You can add coconut flakes or chopped pecans for an extra tropical twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg