Hawaiian Pineapple Cake

by

INGREDENT

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 1 (20 oz) can crushed pineapple with juice
  • 1 cup chopped walnuts or pecans (optional)

For the Frosting (optional but recommended):

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, combine flour, sugar, baking soda, and salt.
  3. Stir in eggs, vanilla, and the entire can of crushed pineapple with juice. Mix until just combined.
  4. Fold in chopped nuts if using.
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake cools, prepare the frosting: beat together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
  8. Spread frosting over cooled cake and sprinkle with shredded coconut if desired.
  9. Slice, serve, and enjoy your tropical pineapple delight! 🌴🍰

Would you like me to also give you a no-bake version of this Hawaiian pineapple cake for an easier summer treat?

Leave a Comment