Transport yourself to the tropics with this Hawaiian Pineapple Cake! Bursting with sweet, juicy pineapple and topped with a rich cream cheese frosting, this cake is a delightful and easy-to-make dessert that’s perfect for any occasion. The combination of crushed pineapple and a moist, tender crumb makes this cake irresistible, while the optional nuts add a satisfying crunch. Finished with a layer of creamy frosting and a sprinkle of coconut flakes, this cake is sure to become a family favorite.
Ingredients for Hawaiian Pineapple Cake
For the Cake:
- 2 cups all-purpose flour: Provides the structure for the cake.
- 2 cups sugar: Sweetens the cake and helps create a tender crumb.
- 2 eggs: Adds moisture and structure to the cake.
- 1 teaspoon baking soda: Helps the cake rise and become fluffy.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cake.
- Pinch of salt: Balances the sweetness and enhances the flavors.
- 1 (20 oz) can crushed pineapple (undrained, in its own juice): Adds moisture, sweetness, and tropical flavor to the cake.
- 1 cup chopped nuts (optional): Adds a crunchy texture and nutty flavor, complementing the pineapple.
For the Cream Cheese Frosting:
- ½ cup butter (1 stick), softened: Adds richness and creaminess to the frosting.
- 1 (8 oz) package cream cheese, softened: Provides a tangy, creamy base for the frosting.
- 1 teaspoon vanilla extract: Adds a hint of sweetness and flavor.
- 1 ½ cups confectioners’ sugar: Sweetens and thickens the frosting.
- Coconut flakes, for garnish: Adds a tropical touch and extra texture to the cake.
Instructions: How to Make Hawaiian Pineapple Cake
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix until well combined.
- Add the eggs, vanilla extract, and the entire can of crushed pineapple (including the juice). Stir until the batter is smooth and well combined. If using, fold in the chopped nuts.
- Pour the batter into the prepared baking dish, spreading it evenly.
Step 3: Bake the Cake
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Step 4: Prepare the Cream Cheese Frosting
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the vanilla extract and confectioners’ sugar, and continue to beat until the frosting is light and fluffy.
Step 5: Frost the Cake
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
- Sprinkle the cake with coconut flakes for garnish, adding as much or as little as you like.
Step 6: Serve and Enjoy
- Cut the cake into squares and serve. Enjoy the tropical flavors of this moist and delicious cake!
🍽 Cook’s Notes & Tips
- Pineapple: Be sure to use crushed pineapple in its own juice, not syrup, as the juice helps keep the cake moist without making it too sweet.
- Nuts: If you’re adding nuts, walnuts or pecans work particularly well in this recipe. Toasting the nuts before adding them to the batter can enhance their flavor.
- Frosting: Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Garnish: In addition to coconut flakes, you can also garnish the cake with toasted nuts, pineapple chunks, or even a drizzle of caramel sauce.
Variations of Hawaiian Pineapple Cake
Here are some fun variations to try:
- Pineapple Coconut Cake: Add 1 cup of shredded coconut to the cake batter for an even more tropical flavor.
- Pineapple Upside-Down Cake Bars: Pour the batter over a layer of pineapple rings and maraschino cherries in the bottom of the pan for a twist on the classic pineapple upside-down cake.
- Pineapple Carrot Cake: Add 1 cup of grated carrots to the batter for a delicious combination of pineapple and carrot cake flavors.
- Pineapple Pecan Cake: Substitute the coconut garnish with chopped, toasted pecans for a nutty twist.
Frequently Asked Questions (FAQs)
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you’ll need to finely chop it and include some of the juice for moisture. The flavor will be slightly different, but still delicious.
2. How should I store Hawaiian Pineapple Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
3. Can I freeze this cake?
Yes, you can freeze the cake (with or without frosting) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
4. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum or a similar binding agent for the best results.
5. What can I use instead of cream cheese frosting?
If you prefer, you can use a simple buttercream frosting, whipped cream, or even a glaze made from powdered sugar and pineapple juice.
6. Can I make this cake in a different pan size?
Yes, you can bake this cake in two 8-inch round pans or in a bundt pan. Adjust the baking time accordingly, checking for doneness with a toothpick.
7. How can I make the cake more moist?
The cake is naturally moist due to the pineapple juice, but if you want it even moister, you can add an extra egg or 1/4 cup of sour cream to the batter.
A Tropical Treat for Any Occasion
This Hawaiian Pineapple Cake is a delightful and easy-to-make dessert that brings the taste of the tropics to your table. With its moist, pineapple-infused cake and creamy, tangy frosting, it’s a perfect treat for any occasion. Whether you’re serving it at a summer barbecue, a birthday party, or just because, this cake is sure to be a hit with everyone who tries it.
So, get ready to enjoy a slice of paradise with this delicious and refreshing pineapple cake!
