Pineapple Heaven Cake
A delightful dessert that combines sweet pineapple flavors with a light and fluffy cake texture, perfect for any occasion.
Ingrédients
For the Cake Base
- 2 cups all-purpose flour Use a gluten-free flour blend for a gluten-free version.
- 1.5 cups granulated sugar Reduce for a less sweet cake or substitute with stevia.
- 0.5 cups unsalted butter, softened Can use dairy-free butter as an alternative.
- 1 cup milk Substitute with almond milk or coconut milk for a dairy-free option.
- 3 large eggs For a vegan option, use flaxseed meal mixed with water.
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 0.25 tsp salt
- 1 can (20 oz) crushed pineapple, drained Make sure to drain thoroughly to avoid a soggy cake.
For the Topping
- 1 cup whipped cream Optional, for topping.
Instructions
Preparation
- Gather all your ingredients and ensure they are at room temperature. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mixing Batter
- In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the milk and add the vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
- Fold in the drained crushed pineapple.
Baking
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 25-30 minutes. Check for doneness with a toothpick; it should come out clean.
- Let the cakes cool for about 10 minutes before turning them out onto wire racks to cool completely.
Notes
Store in an airtight container; it lasts about 3-5 days in the fridge. You can freeze leftovers for up to three months.