Pineapple Cream Cake

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup crushed pineapple, drained

For the Creamy Pineapple Topping:

• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup crushed pineapple, drained (for mixing in)
• 1/4 cup chopped pecans (optional, for topping)

Instructions:

For the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Combine: Add the sour cream and mix until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Add pineapple: Fold in the crushed pineapple. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

For the Creamy Pineapple Topping:

1. Beat cream cheese and butter: In a medium bowl, beat together the softened cream cheese and butter until creamy and smooth.
2. Add powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
3. Fold in pineapple: Gently fold in the drained crushed pineapple to combine.
4. Frost the cake: Once the cake has cooled, spread the cream cheese and pineapple mixture over the top of the cake.

Topping:

• Garnish with chopped pecans: Sprinkle the chopped pecans on top for a crunchy texture.
• Chill and serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

Enjoy your tropical Pineapple Cream Cake!