Description
A delightfully tropical Hawaiian Pineapple Cake with a moist crumb, tangy pineapple flavor, and creamy cream cheese frosting. Perfect for summer gatherings or holiday parties! #pineapplecake #tropicaldessert #hawaiianrecipes
Ingredients
Units
Scale
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple in juice (undrained)
- 1 cup chopped nuts (optional, such as walnuts or pecans)
For the Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Sweetened shredded coconut (optional, for garnish)
Instructions
-
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- Prepare the Cake Batter:
- 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 (juice included). Stir until just combined, being careful not to overmix. Fold in the chopped nuts, if using.
- Bake the Cake:
- Pour the batter into the prepared baking pan. Smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Stir in the vanilla extract.
- Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with sweetened shredded coconut, if desired.
- Serve and Enjoy:
- Slice into squares and serve. Refrigerate any leftovers in an airtight container.
- Preheat the Oven:
Notes
- Texture Tip: For a slightly crunchier texture, toast the shredded coconut at 350°F for 5–7 minutes before garnishing.
- Nut-Free Option: Omit the chopped nuts for an allergy-friendly version.
- Storage Tips: Cover and store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: Freeze the unfrosted cake wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature, then frost before serving.
- Variation: Add a thin layer of crushed pineapple or pineapple jam between the cake and frosting for an extra burst of flavor.
