- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Combine the Wet Ingredients:
- In a large bowl, mix the sugar, eggs, crushed pineapple (with its juice), nuts (if using), and vanilla extract until well combined.
- Make the Cake Batter:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Bake the Cake:
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat together the softened butter and cream cheese until smooth.
- Gradually add the powdered sugar, beating until the frosting is smooth and spreadable. Mix in the vanilla extract.
- Frost the Cake:
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Sprinkle with additional nuts and decorate with maraschino cherries if desired.
- Serve:
- Slice and serve the cake. It can be stored in the refrigerator for up to a week, making it a great make-ahead dessert.
Tips for Perfection:
- Pineapple: Using undrained crushed pineapple gives the cake its moist texture. Do not drain the pineapple as the juice contributes to the batter.
- Nuts: Adding nuts is optional but they provide a delightful crunch that contrasts well with the moist texture of the cake.
- Frosting: Ensure that both the butter and cream cheese are at room temperature before beating them together to avoid lumps in your frosting.
This Southern Pineapple Cake is a slice of paradise that brings a touch of Southern hospitality to any meal. Enjoy this sweet, comforting treat that’s sure to be a hit with everyone who tries it!