Ingredients:
– 2 cups all-purpose flour
– 1 cup crushed pineapple (drained)
– 1 cup granulated sugar
– 1/2 cup unsalted butter (softened)
– 3 large eggs
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 tsp vanilla extract
– 8 oz cream cheese (softened)
– 1/4 cup powdered sugar
– 1/2 cup heavy cream
– 1/4 cup chopped walnuts (optional)
– Shredded coconut for decoration (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
5. Fold in the crushed pineapple and walnuts (if using) until evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth.
9. Gradually add the powdered sugar and mix until combined. Then pour in the heavy cream and beat until the frosting reaches a fluffy consistency.
10. Once the cake is cool, spread the cream cheese frosting evenly over the top and sides of the cake.
11. For a tropical touch, sprinkle shredded coconut on top for decoration!
Nutritional Information:
This cake makes approximately 12 servings, with each serving containing about 320 calories, 5g protein, 15g fat, and 45g carbohydrates.
Time: Preparation time: 25 minutes | Cooking time: 35 minutes
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