Moist Pineapple Dream Cake

 

Ingredients

For the Cream Cheese Pineapple Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2–3 tbsp pineapple juice (from the can)

1 tsp vanilla extract

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1 cup sour cream (or plain Greek yogurt)

1 cup crushed pineapple, well-drained (reserve 2 tbsp juice)

For the Pineapple Filling:

1 ½ cups crushed pineapple (with juice)

½ cup sugar

2 tbsp cornstarch

1 tbsp lemon juice

Instructions

Prepare the cake layers:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

Mix in sour cream, then gently fold in flour mixture. Stir in drained crushed pineapple.

Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.

Make pineapple filling:

In a saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice.

Cook over medium heat until thickened (about 5–7 minutes). Cool before using.

Make frosting:

Beat cream cheese and butter until smooth. Add powdered sugar gradually, then pineapple juice and vanilla until fluffy.

Assemble the cake:

Place first cake layer on a serving plate. Spread a layer of pineapple filling, then a thin layer of frosting.

Repeat with second layer. Top with third cake layer and frost entire cake with pineapple cream cheese frosting.

Decorate with piped swirls and a slice of pineapple for garnish (like in your picture).