Ingredients:
For the Cake
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs, beaten
1 teaspoon vanilla extract
1 (20 oz) can crushed pineapple with juice
1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1–2 tablespoons pineapple juice (for extra flavor, optional)
For Filling & Garnish
1 cup pineapple chunks (fresh or canned, drained well)
½ cup toasted coconut flakes (optional, for topping)
¼ cup chopped nuts (optional, for topping)
Directions:
Make the Cake:
1.1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
1.2. In a large bowl, mix together the flour, sugar, baking soda, and salt.
1.3. Add the beaten eggs, vanilla extract, and the entire can of crushed pineapple with juice. Stir until just combined.
1.4. If you want, fold in the chopped nuts. The batter will be thick.
1.5. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
1.6. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Frosting:
2.1. In a bowl, beat the cream cheese and butter together until smooth and creamy.
2.2. Add the vanilla extract and pineapple juice (if using).
2.3. Gradually mix in the powdered sugar until the frosting is fluffy.
Assemble the Cake:
3.1. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
3.2. Scatter the pineapple chunks over the frosting.
3.3. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
3.4. Garnish with extra pineapple chunks, toasted coconut, and/or chopped nuts if you like.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Kcal: 450 kcal per serving | Servings: 10 servings
