Description
This Hawaiian Pineapple Cake is a moist and flavorful dessert combining the tropical sweetness of crushed pineapple with a creamy, tangy cream cheese frosting. Perfect for gatherings and celebrations, this classic cake is enhanced with optional chopped nuts and garnished with coconut for added texture and taste.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 (20-ounce) can crushed pineapple (undrained, in its own juice, not syrup)
- 1 cup chopped nuts (optional)
Frosting Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Coconut 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 and ensure even baking.
- Mix Dry and Wet Ingredients: In a large bowl, combine all-purpose flour, granulated sugar, eggs, baking soda, vanilla extract, and a pinch of salt. Stir in the undrained crushed pineapple until well incorporated. If using, fold in the chopped nuts gently.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Prepare the Frosting: While the cake bakes, beat softened butter and cream cheese together until creamy. Gradually add confectioners’ sugar and vanilla extract, mixing until smooth and spreadable.
- Frost the Cake: When the cake is slightly cooled but still warm, evenly spread the cream cheese frosting on top. Garnish with shredded coconut and additional chopped nuts as desired.
- Set and Serve: Let the frosting set before cutting into squares. Serve the cake warm or at room temperature for the best flavor and texture.
Notes
- Using undrained crushed pineapple keeps the cake moist and flavorful.
- Chopped nuts are optional but add a nice crunch; walnuts or macadamia nuts are popular choices.
- Allowing the cake to cool slightly before frosting prevents the icing from melting.
- Store leftovers in the refrigerator to keep the cream cheese frosting fresh.
- This cake can be made a day ahead and refrigerated; bring to room temperature before serving for best taste.
