Equipment Needed
- 9×13 inch metal baking pan (glass can affect baking time)
- Large mixing bowls (2)
- Whisk
- Can opener
- Medium saucepan
- Wooden spoon or heatproof spatula
- Toothpick or cake tester
Step-by-Step Instructions
We start by preheating the oven to 350°F (175°C). I generously grease my 9×13 inch metal baking pan with butter or baking spray. In my first large bowl, I whisk together the dry ingredients: flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg. Whisking well here prevents pockets of baking soda, which can taste bitter. In my second bowl, I combine the wet ingredients: the beaten eggs, the entire can of undrained crushed pineapple, vegetable oil, and vanilla. I stir this until it’s a sloshy, fragrant mixture.
Now, I pour the wet ingredients into the dry ingredients. Using a sturdy spatula, I mix gently but thoroughly until just combined. A few small lumps are perfectly fine; overmixing will lead to a tough cake. The batter will be very thick, almost like a muffin batter, and speckled with pineapple bits. I scrape this batter into my prepared pan and spread it evenly to the corners. The smell of cinnamon and pineapple is already promising something wonderful.
I bake the cake for 35-45 minutes. I start checking at 35 minutes with a toothpick inserted into the center. It’s done when the toothpick comes out clean or with a few moist crumbs, and the top is a deep golden brown and springs back when lightly touched. The wait is torture because the aroma is incredible. As soon as I pull the cake from the oven, I place it on a heatproof surface and immediately start the frosting. Timing is everything here.(See the next page below to continue…)