Introduction
Transport your taste buds to a tropical paradise with this delightful Hawaiian Pineapple Cake! Bursting with the natural sweetness of crushed pineapple and topped with a creamy, tangy cream cheese frosting, this cake is as moist and flavorful as it is easy to make.
Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a taste of the tropics, this cake is sure to impress.
Garnished with coconut and optional nuts, it’s a slice of sunshine in every bite! Perfect for cake lovers looking for a dessert that’s both simple and extraordinary.
Hawaiian Pineapple Cake :
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups sugar.
2 eggs
1 tsp baking soda
1 tsp vanilla extract.
Pinch of salt
1 (20 oz) can crushed pineapple (undrained) in its own juice.1 cup chopped nuts (optional).
For the Cream Cheese Frosting:
½ cup butter (1 stick), softened
1 (8 oz) package cream cheese, softened.
1 tsp vanilla extract
1 ½ cups confectioners’ sugar
Coconut for garnish.
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Cake Ingredients: In a large bowl, mix together the flour, sugar, eggs, baking soda, vanilla extract, and salt until well combined.
Add Pineapple and Nuts: Stir in the crushed pineapple (including the juice) and nuts (if using).
Bake Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
Make Frosting: To make the cream cheese frosting, beat the softened butter and cream cheese together until smooth.
Add in the vanilla extract and gradually mix in the confectioners’ sugar until fully combined.
Frost and Garnish: Once the cake has cooled, spread the frosting evenly over the top. Sprinkle with coconut for garnish.
Variations and Tips for Hawaiian Pineapple Cake
Variations
Add a Tropical Twist:
Mix in ½ cup shredded coconut directly into the batter for extra tropical flavor.
Replace chopped nuts with macadamia nuts or toasted almonds for a Hawaiian touch.
Fruit Additions:
Fold in ½ cup of diced fresh mango or crushed canned mandarin oranges for added fruitiness.
Add a few maraschino cherries as a colorful garnish on top of the frosting.
Spiced Pineapple Cake:
Add 1 tsp cinnamon or a pinch of nutmeg to the batter for a warm, spiced variation.
Healthier Options:
Substitute 1 cup of sugar with ¾ cup honey or coconut sugar.
Use whole wheat flour or a mix of whole wheat and all-purpose flour for added fiber.
Presentation Variations:
Turn this into cupcakes by pouring the batter into lined muffin tins and baking for 18-20 minutes.
Layer the cake by baking it in two round pans, then stacking with frosting in between and on top.
Tips
Prevent Overmixing:
Stir the batter just until combined to avoid a dense texture.
Cool Completely:
Ensure the cake is fully cooled before applying the frosting to prevent it from melting.
Make Ahead:
The cake can be baked a day in advance. Store covered at room temperature and frost just before serving.
Frosting Consistency:
If the frosting is too runny, chill it in the refrigerator for 10-15 minutes before spreading.
Toasting Coconut:
Lightly toast the shredded coconut in a skillet over medium heat for a golden, nutty garnish.
Storage:
Store the cake in the refrigerator due to the cream cheese frosting. It keeps well for up to 3 days.
With these variations and tips, you can customize your Hawaiian Pineapple Cake to suit any occasion or flavor preference!
How to Store Hawaiian Pineapple Cake
Refrigeration
Due to the cream cheese frosting, the cake should be stored in the refrigerator.
Cover the cake tightly with plastic wrap, aluminum foil, or store it in an airtight container.
It will stay fresh for 3-4 days in the fridge.
Freezing
Freezing Unfrosted Cake:
Allow the cake to cool completely.
Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag.
Store in the freezer for up to 3 months.
Freezing Frosted Cake:
Place the cake in the freezer for 1-2 hours to firm up the frosting.
Once firm, wrap it gently in plastic wrap and aluminum foil, or place it in a freezer-safe container.
Freeze for up to 2 months.
Thawing
Unfrosted Cake:
Thaw at room temperature for 1-2 hours or in the refrigerator overnight before frosting and serving.
Frosted Cake:
Thaw in the refrigerator overnight, leaving the wrapping on to prevent condensation from forming directly on the cake.
Proper storage ensures your Hawaiian Pineapple Cake retains its moist texture and tropical flavor, whether you’re enjoying it fresh or saving it for later!