Equipment Needed
- 9×13 inch metal or glass baking pan
- Large mixing bowl
- Whisk
- Medium saucepan
- Can opener
- Measuring cups and spoons
- Toothpick or cake tester
Step-by-Step Instructions
I always start by preheating my oven and generously greasing my 9×13 inch pan. I love using a metal pan for this cake as it gives the edges a slightly crisper texture, but glass works beautifully too. In my large mixing bowl, I whisk together the dry ingredients: flour, sugar, salt, and baking soda. I make sure there are no lumps, especially in the baking soda. This one-bowl method is part of the cake’s simple charm. There’s no need to cream butter and sugar separately here.
Next, I make a well in the center of the dry ingredients. I crack in the two room-temperature eggs, pour in the entire can of undrained crushed pineapple (juice and all), and add the vanilla extract. Using my whisk, I start stirring from the center, gradually incorporating the dry ingredients into the wet. I mix just until the batter is smooth and no streaks of flour remain. The batter will be thick and flecked with pineapple pieces. I scrape it into my prepared pan and smooth the top with a spatula.
The cake goes into the oven, and I set my timer. While it bakes, my kitchen fills with the most wonderful, sweet, cakey-pineapple smell. I bake it until the top is golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. This usually takes 35-45 minutes. It’s crucial not to overbake, as we want that tender, moist crumb. As soon as the cake comes out of the oven, I start the glaze—timing is everything here.(See the next page below to continue…)