Description
This fluffy, moist pineapple cake is a perfectly sweet and easy to make dessert recipe. Topped with creamy cream cheese frosting, this cake is hard to resist!
Ingredients
Scale
Cake:
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all purpose flour
- 1 cup chopped walnuts
Cream Cheese Icing:
- 1(8 ounce) package cream cheese, room temperature
- 1/2 cup butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish – 1/2 cup chopped walnuts
Instructions
- Cake: Preheat the oven to 350°F. Coat a 9×13 inch pan with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together the oil, sugar, eggs, vanilla, and pineapple on low speed until combined. Add in the baking soda, salt and flour and stir together until smooth. Stir in the walnuts large bowl, combine cake ingredients; beat until smooth.
- Pour the cake batter into the prepared pan and bake for 25 – 30 minutes, until the center is set and a toothpick inserted comes out with only a few moist crumbs.
- Cool the cake in the pan completely.
- Icing: In the clean bowl of your stand mixer fitted with the paddle attachment mix together the cream cheese, butter, powdered sugar and vanilla on low for 30 seconds until combined. Turn the mixer up to medium speed and beat for 1 minute until creamy, scraping the sides of the bowl as necessary.
- Spread the frosting on top of the cooled cake and garnish with nuts if desired.
Notes
Store airtight in the refrigerator for up to 5 days.
