Ingredients
For the Cake:
| Ingredient | Quantity |
|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, softened | ½ cup |
| Pineapple juice | 1 cup |
| Vanilla extract | 1 teaspoon |
| Large eggs | 3 |
For the Pineapple Filling:
| Ingredient | Quantity |
|---|
| Crushed pineapple, drained | 1 can |
| Granulated sugar | ½ cup |
| Cornstarch | 2 tablespoons |
| Water | ¼ cup |
For the Whipped Cream Topping:
| Ingredient | Quantity |
|---|
| Heavy cream | 2 cups |
| Powdered sugar | ½ cup |
| Vanilla extract | 1 teaspoon |
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: Mix the Cake Batter
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, pineapple juice, and vanilla extract, mixing until well combined.
- Add eggs, one at a time, beating well after each addition.
- Pour batter into the prepared pan and spread evenly.
Step 3: Bake the Cake
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Prepare the Pineapple Filling
- While the cake is baking, combine drained crushed pineapple, sugar, cornstarch, and water in a saucepan.
- Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and let cool.
Step 5: Assemble the Cake
- Once cake is completely cool, spread the pineapple filling evenly over the top.
Step 6: Make the Whipped Cream Topping
- In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream over the pineapple filling, creating a smooth, even layer.
Step 7: Refrigerate and Serve
- Refrigerate for at least 2 hours to allow flavors to blend.
- Slice and enjoy this tropical masterpiece!
Pro Tip: For extra indulgence, garnish with toasted coconut flakes or fresh pineapple slices before serving
