Equipment Needed
- 9×13 inch metal baking pan (I prefer metal for a better crust)
- Electric hand mixer or stand mixer
- Large mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Fine grater (for fresh ginger)
- Cooling rack
Step-by-Step Instructions
The magic of this cake starts with its unique mixing method, which I learned is called the “dump and stir” method—and trust me, it works. In a large bowl, you simply whisk together the flour, sugar, baking soda, and salt. No creaming butter and sugar here! Then, you make a well in the center and add the two eggs, the entire can of crushed pineapple (with all its glorious juice), the vanilla, and the grated ginger. I can’t stress enough: do not drain the pineapple. That juice is the secret to the cake’s incredible moisture and flavor. I once made the mistake of draining it, thinking it would be too wet, and the cake was disappointingly dry.
Now, with a sturdy whisk or a spatula, you mix everything together until just combined. The batter will be thin and pourable, almost like a pancake batter. Don’t be alarmed—this is exactly how it should be. I remember the first time I made it, I kept double-checking the recipe, convinced I’d forgotten an ingredient because it looked so liquid. Have faith! Pour this thin batter into your greased 9×13 pan and slide it into a preheated 350°F (175°C) oven. The baking time is the most crucial part to get right for the perfect texture.
You’ll need to bake the cake for about 35-45 minutes. You’re looking for a deep golden brown top, and the edges will pull slightly away from the sides of the pan. The real test is the toothpick. Insert it into the center—it should come out clean or with a few moist crumbs, but not wet batter. Because of all that pineapple juice, this cake can deceive you. I’ve underbaked it before by taking it out when the top looked done but the center was still a bit soggy. Let it cool completely in the pan on a wire rack. It will sink just a little in the middle as it cools, creating the perfect well for your frosting. (See the next page below to continue…)