This moist and tropical Hawaii Pineapple Cake is bursting with the sweetness of pineapple, perfect for any occasion.
It’s an easy-to-make dessert that brings the flavors of the islands right to your kitchen.
Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 (20 oz) can crushed pineapple (with juice)
1/2 cup unsalted butter, softened (for the frosting)
1 (8 oz) package cream cheese, softened (for the frosting)
2 cups powdered sugar (for the frosting)
1 teaspoon vanilla extract (for the frosting)
1/2 cup chopped walnuts or pecans (optional for topping)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Add Wet Ingredients: Add the eggs, vanilla extract, and the entire can of crushed pineapple (including the juice) to the dry ingredients. Mix until everything is well combined.
Bake: Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Frosting: While the cake is cooling, make the frosting by beating the softened butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, and beat until fluffy.
Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
Optional Topping: Sprinkle chopped walnuts or pecans on top for added texture and flavor.
Chill and Serve: Chill the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
For a fun twist on the classic Hawaii Pineapple Cake, consider adding shredded coconut to the batter or on top of the frosting for a tropical flair.
You could also transform the cake into a pineapple upside-down version by layering pineapple rings and maraschino cherries at the bottom of the pan with melted butter and brown sugar.
For a lighter option, substitute some sugar with natural sweeteners or use Greek yogurt instead of oil.
To enhance the tropical flavor, try adding a bit of citrus zest or mixing pineapple juice into the frosting.
Be sure to avoid overmixing the batter to keep the cake light and fluffy, and chill it after frosting to let the flavors meld beautifully.
Whether you add coconut or keep it simple, these tips will ensure your cake is moist and flavorful, perfect for any occasion.
To store your Hawaii Pineapple Cake, first allow it to cool completely.
Once frosted, place the cake in an airtight container or cover it tightly with plastic wrap.
Store the cake in the refrigerator due to the cream cheese frosting; it will stay fresh for up to 4 days.
If you prefer to freeze the cake, you can do so before frosting it.
Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months.
When you’re ready to serve, thaw the cake in the refrigerator overnight and frost once it has fully thawed.