This is soooo amazing! This moist cake is a one-bowl recipe, so simple. I used fresh pineapple in the cake and for the garnish. Serve with a scoop of vanilla icecream and a drizzle of caramel. So versatile, serve all by itself, as shown above, or with cream cheese frosting. (recipe below) Enjoy!
Fresh Pineapple Cake
2 ¼ cups flour
1 ¾ cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
4 eggs, beaten
¾ cup vegetable or canola oil
¾ cup pureed fresh pineapple
1 cup finely diced pineapple
Caramel sauce, optional
Vanilla icecream, optional
1) Preheat oven to 350’. Coat a 9 x 13” pan with cooking spray, set aside.
2) In a large mixing bowl add flour through cinnamon and mix well. Make a well in center and add the rest of the ingredients.
3) Mix until just blended, do not over mix. Pour into pan and bake for 45 minutes. When a toothpick or cake tester comes out clean it’s done. Cool completely.
Cream Cheese Frosting
1 8 oz. cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
3 cups powdered sugar
Beat cream cheese and butter until well blended. Add vanilla and powdered sugar. Add a small amount of milk if necessary to get the conistency you like. Ice cooled cake. Refrigerate covered and let stand at room temperature for 30 minutes before serving.
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