Birdie Cake
Submitted by billiken9
A ridiculously easy pineapple cake with crushed pineapple stirred right into the batter, topped with cream cheese icing. No mixer needed. Moist, sweet, and ready in 45 minutes.
YIELD
1 cakePREP
10 minCOOK
35 minREADY
45 minSix ingredients, one bowl, and a can of crushed pineapple. That’s all that stands between you and a moist, sweet cake with cream cheese icing on top.
Everything gets stirred together by hand: flour, sugar, baking soda, eggs, vanilla, and an entire can of crushed pineapple with its juice. The pineapple keeps the cake impossibly moist while the baking soda gives it lift. No butter in the batter, no creaming, no fuss.
While the cake is still warm, pour over a quick icing of cream cheese, margarine, and powdered sugar that melts into a glossy, tangy glaze.
Kitchen Tips
- Use the pineapple with its juice; the liquid is what makes this cake so moist
- Don’t overmix the batter; just stir until everything is combined
- Pour the icing over the warm cake so it soaks in and forms a sticky, sweet glaze
Ingredients
Directions
Put eggs in a ½ cup measure and fill to ½ cup with water.
Mix together flour, sugar, baking soda, crushed pineapple and vanilla.
Bake in round or oblong pan at 350℉ (180℃) for about 35 minutes.
Icing.
Beat ingredients well and pour over warm cake.
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