Ingredients
- cup Crisco Shortening
- 1 stick (or cup) unsalted butter, cubed
- 2 cups Dixie Crystal extra fine granulated sugar
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- tsp Salt
- 4 large Eggs
- 1 cup Milk (or Buttermilk for extra tang)
- 1 tsp Vanilla Extract
- 1 (20 oz) can crushed pineapple, well-drained
- Optional: For Frosting – 8 oz cream cheese, cup unsalted butter, 4 cups powdered sugar, 1 tsp vanilla extract
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or two 8 or 9-inch round cake pans).
- Cream Fats and Sugar: In a large mixing bowl, cream together the Crisco shortening, cubed unsalted butter, and Dixie Crystal extra fine granulated sugar until light and fluffy. This step is crucial for incorporating air and achieving a tender cake.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Do not overmix.
- Fold in Pineapple: Gently fold in the well-drained crushed pineapple until evenly distributed.
- Bake: Pour the batter into your prepared baking pan(s). Bake for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting onto the wire rack to cool completely.
- Frost (Optional): Once completely cool, frost with your favorite cream cheese frosting or a simple glaze. (For cream cheese frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.)
Notes
- Room Temperature Ingredients: For best results, ensure your butter and eggs are at room temperature before mixing.
- Don’t Overmix: Overmixing can lead to a tough cake. Mix just until ingredients are combined.
- Drain Pineapple Thoroughly: This is key to preventing a soggy cake. Press out as much liquid as possible.
- Storage: Store baked and frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 Minutes
- Cook Time: 5 Minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Keywords: Pineapple Cake, Tropical Cake, Easy Cake Recipe, Moist Cake, Sweet Cake, Dessert, Baking, Crisco Cake, Classic Cake, Cream Cheese Frosting (if adding frosting)
