Description
Hawaiian Pineapple Cake is a soft, moist, and tropical-inspired dessert bursting with juicy pineapple flavor. This classic cake is rich yet refreshing, often topped with a creamy frosting that perfectly balances the sweetness of the fruit. Inspired by the flavors of the Hawaiian islands, it’s perfect for summer gatherings, family dinners, or whenever you’re craving a taste of the tropics.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple (with juice)
- ½ cup chopped walnuts or pecans (optional)
For the Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup shredded coconut (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix Batter: In a large bowl, combine flour, sugar, baking soda, and salt.
- Add Wet Ingredients: Stir in eggs, vanilla extract, and crushed pineapple with its juice. Mix until well combined.
- Add Nuts: Fold in chopped nuts if using.
- Bake: Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely before frosting.
- Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Mix until creamy.
- Frost Cake: Spread frosting evenly over the cooled cake. Sprinkle shredded coconut on top if desired.
Tips
- Do not drain the pineapple; the juice keeps the cake moist.
- For extra tropical flavor, add ½ cup shredded coconut directly into the batter.
- Toast the coconut before topping for a richer flavor.
- Store the cake in the refrigerator for up to 5 days.
- This cake tastes even better the next day after chilling!