Ingredients
Dry Ingredients
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
Wet Ingredients
- 20 ounces crushed pineapple (with juices, 1 can)
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, combine the granulated sugar, all-purpose flour, and baking soda. Mix thoroughly until well blended to ensure even distribution of the leavening agent.
- Combine Wet Ingredients: Add the eggs and crushed pineapple (including juices) to the dry mixture. Stir everything together very well until a smooth batter forms.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moisture.
- Serve: Once baked and cooled, top the cake with cream cheese frosting or whipped cream for extra flavor and creaminess if desired.
Notes
- Do not overbake the cake to keep it moist and tender.
- Using the pineapple with its juices adds extra moisture and flavor.
- Optional toppings like cream cheese frosting or whipped cream enhance the cake’s taste but are not required.
- Ensure the eggs are at room temperature for better mixing.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 5 minutes
- Cook Time: 28-32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
