Moist Pineapple Cake
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Cake Batter:
- In a mixing bowl, beat together the undrained pineapple, flour, sugar, eggs, and baking soda until well combined.
- Bake the Cake:
- Pour the batter into a well-greased 9×13-inch baking dish.
- Bake for 30-35 minutes, or until browned and cooked through. A toothpick inserted into the center should come out clean.
- Cool the Cake:
- Let the cake cool in the pan for about 15 minutes.
- Make the Icing:
- While the cake is cooling, mix together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Ice the Cake:
- Spread the icing over the warm cake and let it cool completely before serving.
- Enjoy:
- Slice and enjoy this moist, pineapple-flavored delight!
Tips for Success
- Undrained Pineapple: Make sure to use the juice from the canned pineapple for maximum moisture and flavor.
- Room Temperature Ingredients: Ensure that the cream cheese and butter are softened to room temperature for smooth and creamy icing.
- Cooling: Allow the cake to cool slightly before icing to prevent the icing from melting into the cake.
This Moist Pineapple Cake is perfect for any occasion and is sure to be a hit with everyone who tries it. Enjoy the burst of tropical flavor and the irresistible moistness of this delightful cake!