Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 can (8 oz) crushed pineapple in juice, drained
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Equipment Needed
– 9×13 inch baking pan
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– Spatula
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). I like to take a moment to gather my ingredients and visualize the cake in my head. In my mixing bowl, I cream together the softened butter and sugar until it’s light and fluffy—this step is vital for getting a nice rise in your cake. Then, I crack in the eggs one by one, mixing thoroughly after each addition. The mixture should be smooth and creamy, so don’t rush it! (See the next page below to continue steps…)