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Serve with whipped cream or a dusting of powdered sugar for an extra treat.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This cake can also be frozen for longer storage; wrap tightly and thaw before serving.
Variations:
Add chopped nuts like pecans or walnuts for added texture.
Substitute crushed pineapple with pineapple tidbits or pineapple chunks for a chunkier texture.
Mix in shredded coconut to enhance the tropical flavor.
FAQ:
Can I use fresh pineapple instead of canned?
Yes, just make sure to drain it well to avoid excess moisture in the batter.
Can I make this cake gluten-free?
Use a gluten-free yellow cake mix to make this recipe suitable for gluten-free diets.
What if I don’t have cream cheese?
You can substitute with Greek yogurt, but it will slightly change the texture and flavor.
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