In my youth, it was common practice to whip up a cake whenever visitors dropped by, and this cake brings back fond memories of those occasions. As a child, this was one of my favorite cakes, and now as an adult, I enjoy baking it because it is simple, easy to make, delicious, and reminds me of being a kid again. The recipe card that my mother used to make us all of our favorite meals had frayed corners and a few stains on it, so I know it was used frequently. A surefire indicator of a fantastic dish.
My mood is instantly improved by the aroma of this cake baking, and once it’s been discovered, it doesn’t last long at my house because of how delicious the cream cheese frosting is. It goes well with hot or cold beverages, such as coffee, tea, or milk. The texture and flavor are both soft and exquisite, making this a top pick among diners.
If my recollection serves me correctly, this cake was commonly referred to as Sunshine Cake because of the uplifting, tropical flavor of the pineapple. To me, it’s like a little bit of sunshine!
Enjoy!
INGREDIENTS
For the Cake
2 cups of flour of any kind
2 mugs of white sugar crystals
Baking soda, 2 teaspoons
a pair of beaten eggs
a single crushed pineapple and juice-filled 20-ounce can It’s Important That You Not Drain
1/4 of an ounce of pure vanilla extract
1/2 cup of toasted almonds
For the Frosting
Butter, one stick, room temperature
1 8-ounce package of cream cheese, room temperature
Approximately 2 cups of powdered sugar
Sprinkling of vanilla extract, 2 teaspoons
Instructions:
The Cake
Pre-heat oven to 375 degrees Fahrenheit. Prepare a 9-by-13-inch baking dish by greasing and then flouring it.
Put the flour, sugar, and baking soda in a bowl and mix them together.
The eggs, pineapple, and vanilla extract should be mixed together and stirred in.
Combining in chopped pecans.
Spill the batter into the arranged dish.
A toothpick inserted into the center of the cake should come out clean after 30–35 minutes in the oven.
Take out of the oven and cool on a wire rack.
The Frosting
Cream cheese and butter need to be beaten until light and fluffy in a large bowl.
Mix in powdered sugar and vanilla extract until well combined.
When the cake has cooled, frost it.
Keep refrigerated and covered until ready to serve.
NOTES
Roasting the pecans will bring out their full flavor. Walnuts can be used in place of pecans if necessary. Nuts are optional but add a nice crunch and flavor to the dish. Delicious alternatives include coconut and mango.
Use regular cream cheese for the best flavor and texture. Although reducing fat intake will be effective, eliminating all fat will not produce the same results.
Put it in a sealed container and keep it in the fridge for up to 5 days.
Frosting does not freeze well, so if you want to store the cake in the freezer, do so before you frost it. Put two layers of plastic wrap on the cake, and then cover it with foil. It can be frozen for up to six months. When you’re ready to ice it, take it out of the freezer, let it defrost for a while, and then go to town.
Add some visual interest by topping the frosting with toasted pecans or coconut.