Pineapple Cake

1. The Role of All-Purpose Flour All-purpose flour serves as the foundation for the cake. It provides the structure needed to hold the other ingredients together while allowing the cake to rise beautifully. For optimal results, measure your flour accurately; too much can lead to a dense cake, while too little can result in a crumbly texture.

Discover the Tropical Paradise Pineapple Cake, a dessert that captures the spirit of a sun-soaked island getaway. With layers of moist cake infused with fresh pineapple and creamy coconut, this treat is perfect for summer gatherings. This engaging recipe guides you step-by-step, ensuring both novice and experienced bakers can achieve a stunning, delicious cake topped with a luscious cream cheese frosting. Create lasting memories with this flavorful slice of paradise.

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup pineapple juice (fresh or canned)

½ cup crushed pineapple, drained

3 large eggs

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3-4 cups powdered sugar (adjust for desired sweetness)

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

Zest of 1 lemon (optional)

For Garnish:

Additional crushed pineapple

Toasted coconut flakes

Maraschino cherries

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

Combine Wet Ingredients: Add the pineapple juice and crushed pineapple to the butter mixture, mixing until just combined.

Combine Everything: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until well incorporated. Do not overmix.

Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Make the Frosting: In a separate bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until you reach your desired sweetness. Then mix in the vanilla extract and fresh lemon juice. If desired, add lemon zest for additional flavor.

Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting over the top. Place the second layer on top and frost the top and sides of the cake.

Garnish: Top with additional crushed pineapple, toasted coconut flakes, and a few maraschino cherries for a festive touch.

Serve: Slice and serve your Tropical Paradise Pineapple Cake chilled or at room temperature.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 servings