| Ingredient | Amount |
|---|---|
| Premium all-purpose flour | 2 cups |
| Granulated sugar | 2 cups |
| Large eggs | 2 |
| Baking soda | 1 teaspoon |
| Pure vanilla extract | 1 teaspoon |
| Fine salt | A pinch |
| Crushed pineapple (20 oz can, in natural juice) | 1 can |
| Finely chopped nuts (optional) | 1 cup (recommended) |
| Unsalted butter | 0.5 cups (1 stick) |
| Cream cheese, softened to room temperature | 8 oz |
| Pure vanilla extract | 1 teaspoon |
| Confectioners’ sugar | 1.5 cups |
INSTRUCTIONS
- Preheat the oven to precisely 350°F (180°C).
- Prepare the Batter: In a large mixing bowl, combine all cake ingredients including flour, sugar, eggs, baking soda, vanilla extract, salt, and crushed pineapple. Mix thoroughly and uniformly.
- Transfer the Batter: Pour the batter into a pre-greased 9×13 inch rectangular baking pan.
- Bake: Place the pan in the preheated oven and bake for approximately 35 to 40 minutes, until the top is golden-brown.
- Create the Frosting: While the cake bakes, prepare the cream cheese frosting by creaming together the butter, cream cheese, and vanilla extract until smooth and lump-free. Gradually add confectioners’ sugar, stirring continuously to maintain a smooth consistency.
- Frost the Cake: Allow the baked cake to cool slightly, then spread the freshly prepared cream cheese frosting evenly over its surface.
- Optional Topping: If desired, evenly sprinkle the finely chopped nuts over the frosted cake.
- Set: Allow the cake to set for a few minutes before serving.
Relish in this delightful dessert and all its nostalgic charm!
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