Pineapple Heaven Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup crushed pineapple, drained
• ½ cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup crushed pineapple, drained
• Fresh pineapple slices for garnish
• Shredded coconut (optional)
• Maraschino cherries (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them lightly and lining the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In another bowl, mix the crushed pineapple, vegetable oil, eggs, vanilla extract, and buttermilk until well combined.
4. Gradually add the wet ingredients to the dry ingredient mixture, stirring gently until just incorporated.
5. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
6. Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
8. While the cakes are cooling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until incorporated. Add the vanilla extract and crushed pineapple, then beat until fluffy.
9. Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of frosting on top, then carefully place the second layer on top. Frost the top and sides of the cake.
10. Decorate the cake with fresh pineapple slices, shredded coconut, and maraschino cherries for presentation.

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