Description
A light, fluffy, and tropical sponge cake filled with crushed pineapple and topped with a decadent cream cheese frosting, perfect for Easter brunch.
Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 tsp baking soda
0.5 tsp salt
2 eggs
1 tsp vanilla extract
20 oz canned crushed pineapple in juice
8 oz cream cheese, softened
0.5 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup toasted coconut for topping
Instructions
Step 1: Preheat your oven to 350°F and grease a 9x13 inch baking dish.
Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Step 3: Add the eggs, vanilla, and the entire can of crushed pineapple with its juice. Mix until just combined.
Step 4: Pour the batter into the prepared dish and bake for 30-35 minutes until golden.
Step 5: Cool the cake completely. While cooling, whip together softened cream cheese, butter, and powdered sugar until smooth.
Step 6: Frost the cooled cake and top with toasted coconut before slicing.
Notes
Ensure the pineapple is not drained to keep the cake moist. Sifting the flour is recommended for a lighter texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
