Ingredients:
For the Cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 3 large eggs
– 1 cup vegetable oil
– 1 tsp vanilla extract
– 1 (20 oz) can pineapple
For the Frosting:
– 1 (8 oz) package cream cheese, softened
– ½ cup unsalted butter, softened
– 3 cups powdered sugar
– 1 tsp vanilla extract
– 1 cup crushed pineapple (drained)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the eggs, vegetable oil, vanilla extract, and crushed pineapple (with juice) to the dry ingredients. Mix until fully combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together in a medium bowl until smooth. Gradually add powdered sugar, mixing until fluffy. Stir in the vanilla extract and drained crushed pineapple.
- Spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake.
- Chill the cake for at least 30 minutes before serving for the flavors to meld beautifully.