Ingredients
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup crushed pineapple, drained (reserve juice)
– 1 cup powdered sugar
– 1/4 cup heavy cream
Equipment Needed
– Mixing bowl
– Electric mixer or whisk
– 9×13 inch baking pan
– Measuring cups and spoons
– Rubber spatula
– Wire rack
– Small mixing bowl for frosting
Step-by-Step Instructions
To start off, I preheat my oven to 350°F (175°C). While it’s warming up, I grab my mixing bowl and cream together the sugar and butter until it’s light and fluffy. The texture should be almost velvety—this is what gives the cake that perfect moistness! Next, I add the eggs, one at a time, mixing well each time, and then stir in the vanilla extract. Once everything is well combined, I sift in my dry ingredients: the flour, baking powder, baking soda, and salt. Gently folding the dry into the wet, I add the crushed pineapple—just picture that juicy goodness mingling in! The batter should be smooth and delightful. (See the next page below to continue steps…)