Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line it with parchment paper.
Mixing Ingredients
- In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy.
- Add in the eggs and vanilla extract, mixing well until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture and mix until just combined.
- Fold in the drained crushed pineapple and chopped walnuts (if using).
Baking
- Pour the batter into the prepared cake pan and bake for about 25-30 minutes.
- Check for doneness with a toothpick inserted in the center; it should come out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For a tropical twist, top your cake with whipped cream and toasted coconut flakes. You can also freeze the cake for up to three months. Store leftovers at room temperature for up to 3 days, or refrigerate for up to a week.