Description
Southern Pineapple Cake brings sunshine to your dessert table with a moist, tropical twist that captures the sweet spirit of Southern hospitality. Packed with juicy pineapple and topped with creamy frosting, this classic treat delivers pure comfort in every single bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup canned crushed pineapple (undrained)
Wet and Binding Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Frosting Ingredients:
- ½ cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish Ingredients:
- 1 cup canned crushed pineapple (drained)
- Fresh pineapple slices
- Maraschino cherries
- Toasted coconut flakes
Instructions
- Position your oven rack in the center and heat to 350°F. Thoroughly coat three 9-inch round cake pans with butter and dust with flour.
- Combine 2 cups flour, 1 ½ cups sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl. Whisk the dry ingredients until completely blended.
- Add ½ cup softened butter, ½ cup vegetable oil, 1 cup undrained crushed pineapple, 3 eggs, and 1 teaspoon vanilla extract to the dry mixture. Beat with an electric mixer on medium speed for 2-3 minutes until the batter looks smooth and well incorporated.
- Divide the batter equally among the prepared cake pans. Spread the mixture evenly with a spatula to ensure uniform baking.
- Place pans in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the cake’s center – it should come out clean with no wet batter.
- Remove cakes from the oven and let them rest in pans for 10 minutes. Carefully transfer layers to wire cooling racks and allow them to reach room temperature.
- For the frosting, blend ½ cup softened butter and 8 ounces softened cream cheese in a bowl until completely smooth and creamy.
- Gradually incorporate 4 cups powdered sugar into the butter-cream cheese mixture. Mix until the frosting becomes light and fluffy.
- Fold 1 teaspoon vanilla extract and 1 cup drained crushed pineapple into the frosting. Stir gently to distribute pineapple pieces evenly.
- Position the first cake layer on your serving plate. Spread a thick layer of pineapple cream cheese frosting across the top.
- Stack the second cake layer and repeat the frosting process. Add the final layer and cover the entire cake with remaining frosting.
- Garnish the cake’s top with fresh pineapple slices, maraschino cherries, and toasted coconut flakes. Ensure decorations are arranged attractively.
Notes
- Drain the crushed pineapple well to prevent excess moisture from making your cake too wet and dense.
- Room temperature ingredients blend more smoothly, so set out butter, eggs, and cream cheese 30 minutes before baking.
- For extra moisture, brush each cake layer with a light pineapple juice syrup before frosting.
- Toast coconut flakes in a dry skillet over medium heat for deeper flavor and crunch, stirring constantly to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 353 kcal
- Sugar: 41 g
- Sodium: 188 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg