A moist and flavorful cake combining the tropical sweetness of pineapple with the crunch of walnuts, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a 9x13 baking pan by greasing and lightly flouring it.
Greasing and flouring the pan ensures the cake doesn't stick and comes out easily.
In a large mixing bowl, combine the flour, sugar, and baking soda.
Sifting the dry ingredients can help avoid lumps and ensure an even mixture.
Add the eggs, vanilla extract, and crushed pineapple to the dry ingredients and mix until well combined.
Mix gently to avoid overworking the batter, which can make the cake dense.
Fold in the chopped walnuts gently until evenly distributed.
Folding prevents the batter from deflating and keeps the walnuts intact.
Pour the batter into the prepared pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the minimum baking time to avoid overbaking.
Let the cake cool completely in the pan before dusting with powdered sugar.
Cooling the cake ensures the powdered sugar doesn't melt into the surface.
Slice and serve the cake, enjoying its moist texture and delightful flavor.
Pair with a hot beverage for a comforting treat.
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