Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- ½ cup vegetable oil
- ½ tsp ground cinnamon (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon (if using).
- Add eggs, vanilla extract, vegetable oil, and crushed pineapple with juice. Mix gently until fully combined.
- Fold in chopped nuts if desired.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15–20 minutes before serving.
- Serve warm, at room temperature, or chilled. You may top with whipped cream, cream cheese frosting, or a pineapple glaze if preferred.
Notes
Do not drain the pineapple; the juice keeps the cake moist.
For added spice, a pinch of nutmeg or ginger can be used.
This cake stores well at room temperature for 2 days or in the fridge for 4–5 days.
Optional glaze: Mix 1 cup powdered sugar with 2–3 tbsp pineapple juice and drizzle over the cooled cake.
- Prep Time: 10
- Cook Time: 35