Moist Pineapple Cake
Prepare your taste buds for a delightful journey with this Moist Pineapple Cake topped with luscious Cream Cheese Frosting. Bursting with tropical flavors, this cake is a perfect blend of sweetness and tanginess that will leave you craving for more. The pineapple not only adds a juicy and refreshing twist but also ensures a moist and tender texture. This recipe is straightforward, allowing both novice and experienced bakers to create a stunning dessert that’s bound to impress. So, let’s dive into the details and embark on the delicious adventure of making this irresistible Moist Pineapple Cake!
INGREDIENTS:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1/2 cup buttermilk
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
DIRECTIONS:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Creaming Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes.
Adding Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Incorporating Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Pineapple Addition:
Gently fold in the crushed pineapple until evenly distributed throughout the batter.
Baking:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely …