Pineapple Cream Cheese Cake
Pineapple Cream Cheese Cake
Ingredients
For the cake
- 2 cups (250 g) all-purpose flour
- 1½ cups (300 g) granulated sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional, but lovely with pineapple)
- 2 large eggs
- 1 cup (240 ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup (200 g) crushed pineapple, with juice
- ½ cup (120 ml) buttermilk or whole milk
For the cream cheese frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp pineapple juice or milk, for consistency
Optional topping
- Pineapple chunks or crushed pineapple
- Toasted coconut flakes or chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a round or square cake pan; lining the base with parchment paper helps with easy removal.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until evenly combined.
- In a separate bowl, whisk the eggs with the oil and vanilla until smooth. Add the crushed pineapple with its juice, then stir in the buttermilk.
- Pour the wet mixture into the dry ingredients and gently fold until no streaks of flour remain. The batter will be slightly thick and speckled with pineapple.
- Transfer the batter to the prepared pan and smooth the top. Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing gently to keep the frosting silky. Stir in the vanilla, then add pineapple juice or milk a little at a time until soft and spreadable.
- Spread the frosting generously over the cooled cake. Garnish with pineapple, coconut, or pecans if desired. Chill briefly to set the frosting, or serve right away for a softer finish.
If you want, I can also:
- convert this to cupcakes
- make it layer-cake friendly
- or give you a lighter, less-sweet frosting option
Just say the word 😊
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