Moist Pineapple Cake is a deliciously light and tropical treat that combines the natural sweetness of pineapples with a soft, fluffy cake. Perfect for summer gatherings or anytime you want a refreshing dessert, this cake is both easy to make and full of flavor. With a subtle hint of pineapple and a moist crumb, it’s sure to become your go-to recipe for any occasion!

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• ½ cup (120ml) vegetable oil
• 3 large eggs
• 1 can (8 oz) crushed pineapple in juice, undrained
• 1 tsp vanilla extract

For the Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• 1 tsp vanilla extract

Directions

1. Prepare the Oven and Pan:
   Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Make the Cake Batter:
   In a large bowl, combine the cake mix, vegetable oil, eggs, pineapple (with juice), and vanilla extract. Mix until well combined, but be careful not to overmix. The batter will be slightly lumpy from the pineapple.
3. Bake the Cake:
   Pour the cake batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
4. Prepare the Frosting:
   In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
5. Frost the Cake:
   Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. Use a spatula to smooth it out.
6. Serve:
   Slice the cake into squares and serve chilled or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or fresh fruit.

Notes

• Substitutions: For a lighter version, you can use a sugar-free cake mix or swap the cream cheese frosting for whipped cream.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake may become even more moist as it sits!
• Make-Ahead Tip: This cake can be made a day ahead, which allows the flavors to meld together and makes for an even moister treat.

Moist Pineapple Cake is a crowd-pleasing dessert that’s perfect for warm weather or anytime you’re craving a slice of tropical goodness!