Description
This classic Hawaiian Pineapple Cake is a moist and flavorful dessert featuring crushed pineapple and optional nuts folded into a tender cake batter. The cake is baked to perfection and topped with a creamy cream cheese frosting, finished with a garnish of coconut or extra nuts for added texture and tropical flair. Perfect for gatherings or a sweet treat any time.
Ingredients
Scale
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)
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 and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix cake batter: In a large bowl, combine the all-purpose flour, sugar, eggs, baking soda, vanilla extract, salt, and the crushed pineapple along with its juice. Mix everything thoroughly to create a consistent batter.
- Add nuts: Fold in the chopped nuts if you choose to use them, ensuring they are evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare frosting: While the cake bakes, beat together the softened butter, cream cheese, and vanilla extract until smooth and creamy. Gradually add the confectioners’ sugar and continue mixing until you achieve a luscious frosting.
- Frost the cake: Once the cake is out of the oven and still warm, spread the cream cheese frosting evenly over the top. Garnish with coconut flakes or additional nuts if desired for extra texture and flavor.
- Cool and serve: Allow the cake to cool completely before slicing. This helps the frosting set and makes for easier serving.
Notes
- Using crushed pineapple in juice (not drained) ensures moisture and flavor throughout the cake.
- Chopped nuts such as macadamia or walnuts add a nice crunch but can be omitted for a nut-free version.
- Allow the cake to cool completely to prevent the frosting from melting or sliding off.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free option, the frosting can be modified using vegan butter and cream cheese substitutes.
