This delightful cake is more than just a dessert; it's an experience that captures the essence of comfort food. Originating from the Southern United States, crack cake is a moist, sweet, and flavorful treat that combines simple ingredients to create something extraordinary.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup crushed pineapple (drained)
1 cup shredded coconut (optional for texture)
1/2 cup chopped pecans or walnuts (optional)
8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the drained crushed pineapple, shredded coconut, and chopped nuts if using.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and mix until smooth. Add milk and vanilla extract, mixing until the desired consistency is achieved.
Once the cake has cooled, spread the cream cheese frosting generously over the top. Garnish with additional coconut or nuts if desired.
