Description
Sweet Hawaiian Pineapple Cake brings tropical paradise to dessert lovers with its luscious layers of fruity delight. Moist crumb and tangy pineapple create a perfect island-inspired treat you’ll crave after one delectable bite.
Ingredients
Scale
Cake Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs
- 1 can (20 ounces / 567 grams) crushed pineapple, undrained
- 1/2 cup (120 milliliters) vegetable oil
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Optional Mix-in Ingredients:
- 1/2 cup (50 grams) shredded coconut
- 1/2 cup (60 grams) chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and dusting with flour.
- In a spacious mixing bowl, thoroughly blend flour, sugar, baking soda, salt, and cinnamon using a whisk.
- Introduce eggs, vanilla extract, vegetable oil, and the entire contents of crushed pineapple (juice included) into the dry ingredients, stirring until just incorporated.
- Gently fold shredded coconut and chopped nuts into the cake batter.
- Transfer the mixture into the prepared baking pan, ensuring an even distribution.
- Slide the pan into the preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick into the center—it should emerge clean.
- Allow the cake to cool completely within the baking pan.
- For the frosting, cream together cream cheese and butter until smooth and uniform.
- Gradually incorporate powdered sugar and vanilla extract, whipping until the mixture achieves a creamy consistency.
- Once the cake has cooled, generously spread the prepared frosting across the surface.
- Optional: Garnish with additional chopped nuts or shredded coconut.
- Slice and serve the cake chilled or at room temperature for optimal enjoyment.
Notes
- Choose ripe, sweet pineapple for maximum flavor intensity in the cake, enhancing the tropical taste profile.
- Replace vegetable oil with coconut oil to amplify the Hawaiian-inspired essence and add subtle tropical undertones.
- For gluten-free version, substitute all-purpose flour with almond or coconut flour, ensuring a moist and tender texture.
- Toast coconut and nuts before adding to batter to elevate their nutty depth and provide a delightful crunch in every bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg