A moist, tropical-flavored double-layer cake infused with crushed pineapple and topped with a creamy pineapple cream cheese frosting.
Recipe Overview & Specs
| Metric / Detail | Value |
| Prep Time | 20 minutes |
| Bake Time | 25–30 minutes |
| Total Time | ~1 hour (plus cooling) |
| Yield / Servings | 10–12 servings |
| Oven Temperature | 350°F / 175°C |
| Equipment Needed | Two 9-inch round cake pans, parchment paper, mixing bowls, wire rack |
Ingredients
| Category | Ingredient | Quantity / Preparation |
| Cake Batter | All-Purpose Flour | 2 cups |
| Granulated Sugar | 1 ½ cups | |
| Baking Powder | 1 tsp | |
| Baking Soda | 1 tsp | |
| Salt | ½ tsp | |
| Crushed Pineapple | 1 cup, well-drained | |
| Vegetable Oil | ½ cup | |
| Large Eggs | 4 | |
| Vanilla Extract | 1 tsp | |
| Buttermilk | ½ cup | |
| Pineapple Cream Cheese Frosting | Cream Cheese | 8 oz (225 g), softened |
| Unsalted Butter | ½ cup (1 stick), softened | |
| Powdered Sugar | 4 cups | |
| Vanilla Extract | 1 tsp | |
| Crushed Pineapple | ¼ cup, well-drained | |
| Garnish (Optional) | Fresh Pineapple Slices | For top decoration |
| Shredded Coconut | To taste | |
| Maraschino Cherries | For a pop of color |
Instructions
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