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Pineapple Snack Cake

Ingredients

For the cake:

  • ½ cup canola oil
  • 1 cup sugar
  • 2 eggs
  • ¾ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups Dole Crushed Pineapple

For the frosting:

  • 1 8 ounce block cream cheese, softened
  • 1 cup powdered sugar
  • 1 - 2 tablespoons milk

For the topping:

  • ½ cup coconut

Instructions

To make the cake:

  1. Preheat oven to 350F. Line an 8x8-inch pan with parchment paper.
  2. Whisk together oil, sugar, and eggs. Whisk in flour, baking soda, and salt until just combined. Fold in the pineapple.
  3. Pour the batter into the prepared pan and smooth out the top with a rubber spatula.
  4. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before using the corners of the parchment paper to lift the cake out. Cool completely on a wire rack before frosting.
  5. To make the frosting:
  6. Use an electric mixer to beat the cream cheese until smooth. Slowly add in powdered sugar and milk until it reaches the desired consistency.
  7. To toast the coconut:
  8. Preheat oven to 325F.
  9. Spread the coconut out in a single layer on a baking sheet. Bake for 5 minutes, remove from oven and stir. Return to oven and bake another 5 minutes. If the coconut is not golden, stir and return to oven for 5 final minutes. Sprinkle on top of frosted cake before serving.