pineapple cake recipe

A classic pineapple cake is quite simple but incredibly satisfying: This sheet cake, similar to a yellow cake, is studded with pieces of pineapple. The fruit adds moisture, tenderness, and a bit of texture. It also adds pockets of sweet, slightly tart flavor amid the buttery cake. A cake soak keeps the sheet cake extra moist while adding more tropical pineapple flavor. It’s a simple step, but it adds tremendous flavor to the final bite.

1. Cooking spray
2. 1 (20-oz.) can crushed pineapple with juice, divided
3. 1 1/2 Tbsp. fresh lemon juice (from 1 medium lemon)
4. 1 1/2 cups granulated sugar
5. 1 cup, plus 1 Tbsp. (8 1/2 oz.) unsalted butter, softened, divided
6. 3 large eggs, at room temperature
7. 2 tsp. vanilla extract
8. 2 1/4 cups (about 9 1/2 oz.) unbleached cake flour
9. 2 tsp. baking powder
10. 1 tsp. kosher salt
11. 1/2 tsp. baking soda
12. 1/2 cup candied pineapple, chopped, plus more for garnish
13. 3/4 cup (about 3 oz.) unsifted powdered sugar, divided
14. 1 (8-oz.) pkg. cream cheese, softened

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