Pineapple cake

Here’s a delicious and moist Pineapple Cake recipe that’s sweet, tangy, and perfect for any occasion:

Ingredients

For the cake:

• 1 cup (200 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120 ml) milk
• 1 cup crushed pineapple, drained

For the frosting (optional cream cheese frosting):

• 4 oz (115 g) cream cheese, softened
• 1/4 cup (55 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat and prepare

• Preheat oven to 350°F (175°C).
• Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.

2. Make the cake batter

1. In a large bowl, cream together sugar and butter until light and fluffy.
2. Add eggs one at a time, beating well after each. Stir in vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
5. Fold in crushed pineapple.

3. Bake

• Pour batter into prepared pan and smooth the top.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the frosting (optional)

• Beat together cream cheese and butter until smooth.
• Gradually add powdered sugar and vanilla extract, beating until creamy.
• Spread over the cooled cake.

Serving

• Slice and serve as a dessert or afternoon treat.
• Optional garnish: pineapple chunks, toasted coconut, or maraschino cherries on top.

If you want, I can also give a super-moist version that uses pineapple juice and oil instead of butter for an ultra-tender texture—almost like the ones from bakeries.

Do you want me to give that version too?