Name: Hawaiian Pineapple Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1 tsp vanilla extract; 1 (20-ounce) can crushed pineapple in juice (do not drain); 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1/2 cup shredded coconut (optional, for topping); 1/2 cup chopped pecans or walnuts (optional, for topping)

Hawaiian Pineapple Cake

Hawaiian Pineapple Cake is a delightful dessert that brings a taste of the tropics right to your kitchen. This moist cake is packed with pineapple flavor and topped with a creamy frosting that is hard to resist. Perfect for parties, gatherings, or just a sweet treat at home, this cake will surely brighten your day!

Why Make This Recipe

There are many reasons to make Hawaiian Pineapple Cake. First and foremost, it is incredibly easy to prepare. The straightforward ingredients and simple steps mean you won’t spend hours in the kitchen. Secondly, the combination of pineapple with delicious cream cheese frosting creates a unique and refreshing flavor that everyone will love. It’s also a great way to use canned pineapple, making it a convenient option. Plus, it looks beautiful when served, making it perfect for special occasions.

How to Make Hawaiian Pineapple Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
1 (20-ounce) can crushed pineapple in juice (do not drain)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1/2 cup shredded coconut (optional, for topping)
1/2 cup chopped pecans or walnuts (optional, for topping)

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice. Mix until just combined; do not overmix.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract.
Spread the frosting evenly over the cooled cake. Sprinkle the top with shredded coconut and chopped nuts, if desired.
Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 5 days.

How to Serve Hawaiian Pineapple Cake

Serve Hawaiian Pineapple Cake as a delightful dessert after dinner or as a sweet snack during the day. It’s great on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. This cake looks amazing on a serving platter, especially when topped with coconut and nuts, making it a centerpiece for any occasion.

How to Store Hawaiian Pineapple Cake

To store leftover Hawaiian Pineapple Cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cake without frosting for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight.

Tips to Make Hawaiian Pineapple Cake

Make sure your ingredients, especially eggs and butter, are at room temperature for the best mixing results.
Do not overmix the batter after adding the pineapple. Just mix until everything is combined to keep the cake light and fluffy.
If you want extra flavor, add a tablespoon of coconut extract to the frosting.
For added crunch, toast the pecans or walnuts before sprinkling them on top.

Variation

You can modify the Hawaiian Pineapple Cake by adding other fruits like chopped bananas or by using different nuts in the topping. If you want to make it a little healthier, you can substitute some of the all-purpose flour with whole wheat flour. You could also use light cream cheese to make a lighter version of the frosting.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and keep the juice to maintain moisture in the cake.

2. Is this cake suitable for freezing?
Absolutely! You can freeze the cake without frosting for up to 3 months. Just wrap it well before freezing.

3. Can I make this cake ahead of time?
Yes! You can bake the cake one or even two days in advance. Just store it covered in the refrigerator. Frost it on the day you plan to serve it for the best taste and texture.

Enjoy your delicious Hawaiian Pineapple Cake!