Description
This classic Hawaiian Pineapple Cake is a moist and flavorful dessert combining crushed pineapple, a tender cake base, and a luscious cream cheese frosting. Perfect for gatherings and celebrations, it offers a tropical twist with optional nuts and coconut garnishes for added texture and taste.
Ingredients
Scale
Cake Ingredients
- 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)
- 1/2 cup unsalted butter, softened
Frosting Ingredients
- 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: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Cake Batter: In a large bowl, combine the all-purpose flour, sugar, eggs, baking soda, vanilla extract, salt, and crushed pineapple with its juice. Stir the mixture well until everything is fully incorporated.
- Add Nuts: Gently fold in the chopped nuts if you are using them, to evenly distribute throughout the batter without over-mixing.
- Bake the Cake: Pour the batter into the greased baking pan and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Prepare Frosting: While the cake bakes, beat the softened butter, cream cheese, and vanilla extract together until the mixture is smooth and creamy. Gradually add confectioners’ sugar, beating continuously until fully combined and fluffy.
- Frost the Cake: When the cake is warm but not hot, 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 and serving to let the frosting set and the flavors meld.
Notes
- The cake can be stored covered in the refrigerator for up to 3 days.
- For a nut-free version, simply omit the chopped nuts from the batter and garnish.
- You can substitute crushed pineapple with crushed pineapple tidbits if preferred for more texture.
- Make sure the butter and cream cheese are softened to room temperature for easy and smooth frosting preparation.
- This cake pairs wonderfully with a cup of coffee or tropical fruit punch.
