Next, gently fold in the drained crushed pineapple—this is where the magic happens! You’ll want to make sure to really mix this in well, so the pineapple gets evenly distributed throughout the batter. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. I love how creamy the batter looks at this stage; it’s like liquid sunshine!
Once everything is combined, pour the batter into a greased 9×13 inch baking pan. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. As the cake bakes, your home will be filled with an incredible aroma. Let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely while you prepare the frosting.
For the frosting, I whip together some cream cheese, softened butter, and powdered sugar until it’s nice and fluffy. Once the cake is completely cooled, generously spread the frosting on top, and enjoy a slice of this tropical delight!
Pro Tips for Best Results
One trick I learned the hard way is to always make sure your butter is at room temperature before starting. It really helps with the creaming process and leads to a fluffier texture in the final cake. I’ve tested it with cold butter, and trust me, it just doesn’t yield the same delightful results.
Also, don’t skip the step of draining the crushed pineapple thoroughly! The last thing you want is excess moisture affecting the texture of your cake. If you’re feeling adventurous, I sometimes reserve a bit of that juice to add to the frosting for an extra kick of flavor.
Lastly, I’ve found that letting the cake sit for a few hours (or better yet, overnight) before serving allows the flavors to meld together oh-so-perfectly. It’s worth the wait, trust me!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not measuring the flour accurately. I started off with the classic “scoop and level” method, but I discovered that using a kitchen scale gives me perfect results every time. Too much flour can make the cake dense, and we want it light, airy, and tropical!(See the next page below to continue…)