Ingredients
2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
1 can (20 oz) crushed pineapple with juice
1 teaspoon vanilla extract8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
Optional Garnishes
Toasted coconut flakes
Chopped pecans or walnuts
Maraschino cherries
Extra pineapple chunks
Instructions
Step 1: Prepare the Cake
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan.
In a large bowl, whisk flour, sugar, baking soda, and salt.
Add eggs, crushed pineapple (with juice), and vanilla.
Mix until fully combined and smooth.
No mixer required for the cake batter.
Step 2: Bake
Pour batter evenly into prepared pan.
Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
Allow cake to cool completely in the pan.
Step 3: Make the Creamy Topping
Beat cream cheese until smooth.
Add powdered sugar and vanilla; beat until creamy.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture.
Step 4: Frost the Cake
Spread frosting evenly over the cooled cake.
Add optional garnishes if desired.
Chill for at least 1 hour before serving for best texture.
Serve chilled for a refreshing dessert
Perfect after grilled meals or summer dinners
Pair with iced tea, lemonade, or coffee
