Easy to make crushed pineapple cake, frosted with cream cheese frosting tastes delish…
When it’s pineapple season, I either grill the pineapple or turn it into a delicious cake. I had bought a couple of fresh pineapples during my last grocery shopping. I grilled one of the pineapples, the grilled caramelized pineapple tastes divine. The other one, I had placed on the countertop. After a couple of days, the aroma of the ripe pineapple started to spread the entire kitchen.
All I could think was to make a cake out of it. Crushed the fresh pineapple, combined with the flour and eggs, a delicious cake was ready in no time.
The sweetness from the added sugar and the pineapple made this cake sweet. I frosted the cake with cream cheese frosting. Along with the frosting, this cake tasted absolutely delish. Cream cheese frosting balanced the sweetness of the cake.
No butter or milk was added for making this cake. If using fresh pineapple, chop and crush the pineapple really small. While making the cake batter, also add the pineapple juice that has oozed out while crushing the pineapple. Or canned crushed pineapple can be used.
This cake has a slightly chewy texture as crushed pineapple was added. Perfect to serve for brunch on a weekend or as an evening dessert.
Cooking Video
- Crushed pineapple- 2½ cups (use freshly crushed pineapple or canned)
- All-purpose flour- 2¼ cups
- White Sugar- 1¼ cups
- Baking Soda- 2 tsp
- Eggs, at room temperature- 2
- Vanilla extract- 1 tsp
- Cream cheese- 1 cup
- Butter, unsalted at room temperature- ½ cup
- Confectioners or Powdered sugar- 3¼ cups
- Vanilla extract- 1 tsp
- If using fresh ripe pineapple, chop the pineapple really small and crush it using a spoon. Add the juice that has oozed out- make into 2½ cups.
- Or use canned crushed pineapple in pineapple juice.
- Preheat the oven to 350 F or 175 C.
- Into a bowl, add all-purpose flour, sugar, and baking soda; combine well.
- Into a stand mixer with the paddle attachment or use electric hand mixer: add eggs and beat for 2 minutes.
- Add the crushed pineapple and vanilla extract, combine well.
- Add the flour mix.
- Beat at medium speed for 2 minutes.
- For even mixing, scrape the sides of the bowl using a spatula and combine well.
- Grease an 8-inch pan with butter. Line with parchment paper.
- Pour the cake batter onto the pan.
- Place in the preheated oven on the middle rack.
- Bake for 35 to 40 minutes, till a fork inserted into the center of the cake, comes out clean. If the center has not cooked well, bake for additional 5 to 10 more minutes.
- Take the cake out of the oven. Let cool down. Run a knife through the sides of the pan and flip the cake on a wire rack.
- Before frosting, Chill the cake in the refrigerator for 30 minutes to set well.
- Into a stand mixer bowl with the paddle attachment; add butter and cream cheese.
- Beat for 2 minutes.
- Add powdered sugar and vanilla extract.
- Beat at low speed for a minute and at high speed for 3 minutes till frosting thickens.
- If the frosting is not thick enough, keep in the refrigerator for 30 minutes.
- Using a spatula, spread the frosting over the chilled cake.
- Keep the frosted cake in the refrigerator for 30 minutes.
- Cut into squares and serve.
- Enjoy with coffee or tea, perfect to serve for brunch or as an evening dessert.
