This really is one of the easiest cakes I’ve ever made. And I love that it was even easier than making a box mix cake and definitely not full of so many things you can’t even pronounce and shouldn’t eat!
I’ve made this cake three times in a couple of weeks and it’s been liked and popular by everyone who has eaten it. I made it for my sister-in-laws birthday and everyone liked it. Then I made a cake for the funeral of a neighbor’s dad and someone who went and had some took the time to message me and say how yummy it was. I also made one for a family reunion we just had—but we had so many desserts, it wasn’t even touched. So I took some of the cake to the friend who praised it after the funeral and she again said it is delicious, and that was after the cake was a couple days old (I’d had it sitting in our fridge waiting for the reunion for a couple days). I also gave more of it to my sister-in-law. I have to admit, I took a little bite of the cake, even though I’m not eating gluten and sugar, I needed to know if it really is good. It is!
It was a cinch to whip up and make and is perfect for any occasion, especially a group get together, party or holiday! I found this cake at my blogging friend, Mary’s blog, Bunny's Warm Oven. When I think of cakes, I definitely think of her blog as one of the first places to look for ideas and great recipes. But check out her blog for plenty more goodies as well as delicious-looking savory food now and then.
I love that the cake also has no oil or butter and is still moist and tasty. With the usual baking ingredients like sugar and flour, you just add a can of crushed pineapple (in it’s own juice). So simple. And you certainly can’t beat a cream cheese frosting and nuts on top! I didn’t even notice until writing this up that the recipe actually says to frost the cake while it’s still warm (making it even faster)! I waited until it was completely cool. You choose what works best for you.
Easiest Pineapple Cake, very minimally adapted by Katrina, Baking and Boys! from Mary at Bunny’s Warm Oven
2 cups (240 grams) all purpose flour
2 cups (400 grams) granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
1—20 ounce can of crushed pineapple (in it’s own juice, NOT syrup), undrained
Cream Cheese Frosting
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, softened (I used 1/3 less fat kind)
1 teaspoon vanilla extract
pinch of salt
1 1/2 cups (165 grams) powdered sugar, sifted
1 cup walnuts, lightly toasted and chopped (optional)
Preheat oven to 350 degrees F. Spray a 9x13 inch cake pan with cooking spray. Set aside. Whisk together in a large bowl the flour, sugar, salt and baking soda. Add the eggs, vanilla and pineapple and stir with a spatula until well combined. Pour into the pan and bake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
To make frosting—Beat the butter, cream cheese, vanilla and salt in an electric mixer until creamy. Gradually add the powdered sugar and beat until smooth and creamy. When the cake has cooled, spread the frosting evenly over the cake. Sprinkle with nuts.
I need to find a way to try this gluten free and refined sugar free.