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.)
