Bring the taste of the tropics to your kitchen with this moist and flavorful Hawaiian Pineapple Cake. Topped with a rich cream cheese frosting and optional coconut or nuts, this dessert is perfect for any occasion. Whether you’re hosting a luau-themed party or simply craving a tropical treat, this easy-to-make recipe will transport your taste buds to paradise.
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
Pinch of salt
1 (20-ounce) can crushed pineapple in juice (undrained)
1 cup chopped nuts (optional)
For the Cream Cheese Frosting:
1 (8-ounce) package cream cheese (softened)
1/2 cup unsalted butter (softened)
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
Coconut or additional nuts for garnish (optional)
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large mixing bowl, combine the flour, sugar, eggs, baking soda, vanilla extract, salt, and the entire can of crushed pineapple (with juice). Mix until just combined.
If desired, fold in chopped nuts for added crunch.
Bake:
Pour the batter into the prepared pan.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Make the Frosting:
While the cake is baking, beat together the softened butter, cream cheese, and vanilla extract in a medium bowl until smooth and creamy.
Gradually mix in the confectioners’ sugar until the frosting is silky and spreadable.
Frost the Cake:
Once the cake is out of the oven, let it cool slightly. Spread the frosting evenly over the warm cake.
Garnish with shredded coconut or chopped nuts for a decorative and flavorful touch.
Cool and Serve:
Allow the cake to cool before slicing into 12 servings. Enjoy this tropical dessert with friends and family!
Serving Tips:
Serve Warm or Cool: Hawaiian Pineapple Cake is delicious both warm and cool. If you serve it warm, the frosting will melt slightly, creating a delicious, creamy topping. If you prefer a firmer frosting, allow the cake to cool completely before serving.
Pair with Tropical Drinks: Complement the tropical flavor of the cake with a cold glass of fruit punch, piña colada, or coconut water.
Garnish for Extra Flavor: For an extra layer of flavor and texture, top the cake with toasted coconut flakes or additional chopped nuts just before serving.
Perfect for Gatherings: This cake is a great dessert for potlucks, birthday parties, or holiday gatherings. Slice it into small squares for easy sharing.
Storage Tips:
Room Temperature: If you plan to eat the cake within a few days, it can be stored at room temperature in an airtight container. The cake will stay moist for up to 2-3 days.
Refrigeration: Since the frosting contains cream cheese, it’s best to store the cake in the fridge if you plan to keep it for longer. Place the cake in an airtight container or cover it with plastic wrap to prevent it from drying out. It can last up to 5 days in the refrigerator.
Freezing: To store the cake for a longer period, you can freeze it! Wrap the cake tightly in plastic wrap and then foil before freezing. For individual slices, wrap each one separately. The cake can be frozen for up to 3 months. To serve, thaw in the refrigerator overnight and allow it to come to room temperature before serving.
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FAQs:
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple, but it will require some preparation. Chop the pineapple finely and use its juice to replace the liquid in the canned version. Ensure the total weight matches the 20-ounce can for the recipe to work perfectly.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Prepare and bake the cake, then store it covered at room temperature. Frost it just before serving for the freshest taste. If fully frosted, refrigerate until serving.
What can I use as a substitute for cream cheese in the frosting?
If you don’t have cream cheese, you can substitute it with mascarpone for a similar creamy texture. Alternatively, make a simple buttercream frosting by increasing the butter and confectioners’ sugar while adding a splash of milk.
Can I make this recipe gluten-free?
Yes, you can! Replace the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure all other ingredients, such as baking soda and vanilla extract, are certified gluten-free to accommodate dietary needs.
Conclusion:
Pair this Hawaiian Pineapple Cake with a cup of tropical fruit tea or a refreshing piña colada for a complete island-inspired experience. Whether it’s a holiday gathering, potluck, or a weeknight treat, this cake is sure to be a crowd-pleaser.
📖 Recipe:
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Hawaiian Pineapple Cake
- Total Time: 45-50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A tropical delight, this Hawaiian Pineapple Cake is a moist, sweet dessert made with crushed pineapple, topped with creamy cream cheese frosting. Perfect for gatherings, it brings a taste of the islands to your table with minimal prep and maximum flavor.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 (20-ounce) can crushed pineapple in juice (undrained)
1 cup chopped nuts (optional)
For the Frosting:
1/2 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
Coconut or additional nuts for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine flour, sugar, eggs, baking soda, vanilla extract, salt, and crushed pineapple (with juice). Mix well.
- Fold in nuts, if using.
- Pour batter into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare frosting. Beat butter, cream cheese, and vanilla until smooth. Gradually mix in confectioners’ sugar.
- Spread frosting over the warm cake. Garnish with coconut or nuts, if desired.
- Let the cake cool before slicing and serving.
Notes
Do not drain the crushed pineapple; its juice is key for the cake’s moisture.
The cake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
For added flavor, toast the coconut or nuts used as garnish.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, Tropical
Nutrition
- Serving Size: 12 servings
- Calories: 310 kcal (per serving, approx.)
