Hawaiian Pineapple Cake is a moist, tropical-inspired dessert bursting with the vibrant flavors of pineapple and coconut. This easy-to-make cake is a perfect choice for gatherings, potlucks, or whenever you crave a slice of paradise.
Why You’ll Love This Recipe
- Tropical Delight: The combination of pineapple and coconut offers a taste of the tropics.
- Moist and Flavorful: Every bite is packed with juicy pineapple and a soft, tender crumb.
- Easy to Make: With simple ingredients and straightforward steps, this cake comes together effortlessly.
- Versatile: Ideal for celebrations, casual get-togethers, or even as a delightful snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Crushed pineapple in juice
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Eggs
- Shredded coconut (optional, for garnish)
- Whipped topping or cream cheese frosting (optional)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Combine with Wet Ingredients: Add the crushed pineapple (with juice) and eggs to the dry mixture. Stir until fully combined.
- Pour and Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Decorate: Let the cake cool completely. Top with whipped cream or cream cheese frosting, and sprinkle with shredded coconut if desired.
- Serve: Slice and enjoy your Hawaiian Pineapple Cake!
Servings and Timing
- Servings: This recipe serves approximately 12 people.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Variations
- Add Nuts: Incorporate chopped macadamia nuts or pecans for added crunch and flavor.
- Frosting Options: Use cream cheese frosting for a tangy twist or a simple glaze for a lighter touch.
- Tropical Mix: Mix in shredded coconut or diced mango for an extra tropical flair.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.
- Reheating: Allow frozen slices to thaw in the refrigerator overnight. Serve cold or warm slightly in the microwave for 10-15 seconds.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and include any juice for similar results.
2. Can I make this cake ahead of time?
Absolutely! It tastes even better after the flavors meld for a day.
3. What frosting pairs best with this cake?
Cream cheese frosting is a classic choice, but whipped topping works well too.
4. Can I make this cake without eggs?
Yes, substitute eggs with unsweetened applesauce or flaxseed meal mixed with water.
5. Is shredded coconut necessary?
No, it’s optional but adds a delightful texture and flavor.
6. How do I ensure the cake stays moist?
Avoid overbaking, and store it in an airtight container. The pineapple juice also helps retain moisture.
7. Can I use whole wheat flour?
Yes, though it may result in a denser cake. Consider using half whole wheat and half all-purpose flour.
8. What can I serve alongside this cake?
Vanilla ice cream or a drizzle of caramel sauce complements this cake beautifully.
9. Can I make this cake in cupcake form?
Yes, divide the batter into a muffin tin and bake for 18-22 minutes.
10. What’s the best way to transport this cake?
Keep it in the baking dish, cover tightly with plastic wrap, and transport in a cooler if traveling long distances.
Conclusion
Hawaiian Pineapple Cake is a must-try dessert for lovers of tropical flavors. Its moist texture, bright pineapple taste, and ease of preparation make it a crowd-pleaser every time. Whether for a special occasion or a casual treat, this cake is sure to impress!
PrintHawaiian Pineapple Cake
This Hawaiian Pineapple Cake is a moist and flavorful dessert that brings a taste of the tropics to your table. With crushed pineapple and a luscious cream cheese frosting, it’s perfect for any occasion
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 can (20 oz) crushed pineapple in its own juice, undrained
- 1 cup chopped nuts (optional)
For the Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners’ sugar
- Coconut flakes for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick cooking spray.
- Prepare Batter:Â In a large mixing bowl, combine the flour, sugar, eggs, baking soda, vanilla extract, salt, and the undrained crushed pineapple. Mix well until all ingredients are fully incorporated.
- Bake:Â Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened butter, cream cheese, and vanilla extract until creamy and smooth. Gradually add the confectioners’ sugar, beating until the frosting is light and fluffy.
- Frost Cake:Â Once the cake is done baking, remove it from the oven and let it cool slightly in the pan. While the cake is still warm, spread the cream cheese frosting evenly over the top. Optionally, sprinkle coconut flakes over the frosting for added flavor and texture. Allow the cake to cool completely before serving.
Notes
- For added crunch, consider sprinkling chopped nuts, such as pecans or walnuts, over the frosting along with the coconut flakes.
- This cake can be stored in an airtight container in the refrigerator for up to five days.
- Serve chilled or at room temperature.