Moist Pineapple Cake

This Moist Pineapple Cake is scrumptious! Every crumb of this old-fashioned cake is flavorful, moist, and filled with pineapple.

This crushed pineapple cake is a family favorite, and we’ve been eating it for years and years.

There is just something so amazing about the flavors and textures that I honestly can’t get enough of. 

That frosting is EVERYTHING!

Prep Time: 20 minutes | Cook Time: 30-35 minutes | Servings: 12

Ingredients:

For the cake:

1 Can of crushed pineapple undrained

2 C. All-purpose flour

1 ½ C. Sugar

2 large eggs

2 tsp. Baking soda

For the icing:

8 oz. Cream cheese softened

1 stick of butter softened

2 C. Powdered sugar

2 tsp. Vanilla extract

2 Tbsp. Milk

Instructions:

Step 1. Preheat the oven to 350 degrees.

Step 2. In a mixing bowl, beat together the ingredients for the cake until well combined.

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b.

c.

d.

e.

Step 3. Pour the batter into a well-greased 9×13 baking dish.

Step 4. Bake for 30-35 minutes until browned and cooked through.

Step 5. Let the cake cool for 15 minutes.

Step 6. Mix together the ingredients for the icing until smooth and creamy.

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b.

c.

d.

Step 7. Spread the icing over the warm cake and let cool before serving.

Enjoy!

SO TENDER!

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