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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Sift together flour, baking powder, and salt.
Beat butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Alternately add dry ingredients and milk, beginning and ending with dry.
Fold in crushed pineapple with juice.
Pour batter into pan and bake 35-40 minutes.
Cool before serving.
Serving & Storage:
Serve plain or with whipped cream or cream cheese frosting.
Store airtight at room temperature (3 days) or refrigerated (1 week).
Variations:
Add chopped nuts or shredded coconut for extra texture.
FAQ:
Q: Can I use fresh pineapple?
A: Yes, finely chop and drain before adding.
Q: Gluten-free option?
A: Use a gluten-free baking blend instead of flour.
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