Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional but adds warmth)
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180ml) buttermilk or plain yogurt (substitute: milk with 1 tbsp lemon juice)
- 1 ½ cups crushed pineapple, drained well (fresh or canned)
- ½ cup chopped walnuts or pecans (optional, for a little crunch)
- For the frosting:
- 4 oz (115g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon or nutmeg (optional)
If you’re short on fresh pineapple, canned works beautifully—just be sure to drain it well to avoid soggy batter. And for a dairy-free twist, swap butter for coconut oil and use a plant-based yogurt; the cake still holds together wonderfully.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This step always reminds me of my mum’s meticulous preparation—never skip it, or the cake will stick and break your heart!
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside. I grew up watching my mum explain that sifting is like giving the dry ingredients a gentle fluffing—no lumps, just lightness.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Use a hand mixer or stand mixer for best results. This step is like coaxing air into the batter, a little magic in every beat.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter will start to look glossy and smooth—keep going!
- Alternately add the dry ingredients and the buttermilk (or yogurt), beginning and ending with the dry ingredients. Mix gently after each addition, just until combined. Overmixing is the enemy of a tender cake, something I learned after many early attempts that were a bit too dense.
- Fold in the drained crushed pineapple and nuts if using. The pineapple adds moisture and bursts of flavour, while the nuts bring a delightful texture contrast.
- Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven for about 40-45 minutes. You’ll know it’s done when a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Patience is key here—frosting a warm cake is a sticky mess, trust me.
- For the frosting, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then vanilla and a pinch of cinnamon or nutmeg if you like. Beat until fluffy.
- Spread the frosting evenly over the cooled cake. If you want to get fancy, decorate with extra pineapple chunks or a sprinkle of chopped nuts—something my mum loved doing to add a little flourish to her bakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
