Pineapple Nectar Cake with Cream Cheese Icing
Delightfully moist and brimming with tropical flavor, this Pineapple Nectar Cake with Cream Cheese Icing is a dessert that brings sunshine to every bite. The batter comes together effortlessly with crushed pineapple, its natural juices infusing the cake with sweetness and a hint of tartness. A silky cream cheese icing enhanced with a splash of pineapple nectar takes this treat to new levels of decadence, while optional chopped pecans add a delightful crunch. Perfect for any celebration or a simple indulgence, this easy-to-make sheet cake bakes to golden perfection in just 35 minutes. Serve it chilled for a refreshing finish to your meal, and be prepared for rave reviews. Whether it's a family gathering or a summertime potluck, this pineapple-infused dessert is sure to shine. Keywords: Pineapple Nectar Cake, Cream Cheese Icing, pineapple dessert, tropical cake, easy sheet cake recipe.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 3 large Eggs
- 20 ounces Crushed pineapple (with juice)
- 2 teaspoons Vanilla extract
- 0.5 cup Unsalted butter
- 8 ounces Cream cheese (softened)
- 4 cups Powdered sugar
- 2 tablespoons Pineapple nectar (for flavor in icing)
- 0.5 cup Chopped pecans (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
Add the eggs, crushed pineapple (with its juice), and vanilla extract to the dry ingredients. Stir until all ingredients are well incorporated, but do not overmix.
Melt the unsalted butter and fold it into the batter to create a smooth and consistent texture.
Pour the batter into the prepared baking pan and spread evenly using a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake cools, prepare the cream cheese icing. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy.
Add the pineapple nectar to the icing, one tablespoon at a time, to achieve your desired consistency and flavor.
Once the cake has cooled completely, spread the cream cheese icing evenly over the top.
Optionally, sprinkle the chopped pecans over the icing for garnish.
Slice into portions and serve. Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 79.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
