Description
A moist and fluffy pineapple cake that’s simple to make and perfect for any occasion.
Ingredients
Main Ingredients
- 1 box yellow cake mix (or butter cake mix for a richer flavor)
- 20 oz can crushed pineapple with juice (do not drain)
- 3 large eggs
- 1/2 cup vegetable oil (or melted butter for fuller flavor)
- 1 teaspoon vanilla extract
- 1 cup sour cream (this keeps the cake moist)
- 1/2 cup shredded coconut or chopped pecans (optional)
Frosting (optional)
- 1 package cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 splash pineapple juice (for flavor)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, crushed pineapple with juice, eggs, vegetable oil, vanilla extract, and sour cream. Mix until smooth.
- Fold in the shredded coconut or chopped nuts if you’re using them.
- Pour the batter into the greased pan and spread it evenly.
Baking
- Bake for about 35 to 40 minutes. Check for doneness at 35 minutes; a toothpick should come out mostly clean.
- Let the cake cool for at least 20 to 30 minutes before frosting.
Frosting (if using)
- In a bowl, mix together cream cheese, powdered sugar, vanilla extract, and a splash of pineapple juice until smooth.
- Spread the frosting on the cooled cake.
Notes
For best results, do not overbake. Let the cake cool completely before slicing for the best texture. Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Cuisine: American