Description

This Hawaiian Pineapple Cake is a moist, flavorful dessert featuring crushed pineapple and a light crumb, topped with a creamy vanilla cream cheese frosting. The pineapple imparts tropical sweetness and moisture, while optional nuts add a delightful crunch. Perfect for gatherings or a sweet treat, this cake is baked to golden perfection and garnished with shredded coconut for an extra tropical touch.

Ingredients

Scale

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 (20-ounce) can crushed pineapple, undrained (in its own juice, not syrup)
1 cup chopped nuts (optional)

For the Frosting:

1/2 cup (1 stick) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
Coconut for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
Prepare the Cake Batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, eggs, baking soda, vanilla extract, and a pinch of salt. Stir in the entire undrained can of crushed pineapple, mixing well until all ingredients are fully incorporated. If using, gently fold in the chopped nuts to add texture and flavor.
Bake the Cake: Pour the batter evenly into the greased baking pan. Bake in the preheated oven for 35 to 40 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
Prepare the Cream Cheese Frosting: While the cake bakes, beat the softened butter and cream cheese in a medium bowl until light and creamy. Gradually add the confectioners’ sugar and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
Frost the Cake: Once the cake has cooled slightly but remains warm, spread the cream cheese frosting evenly over the top. For added texture and flavor, sprinkle shredded coconut and additional chopped nuts on top if desired.
Cool and Serve: Let the frosting set for a short while before slicing the cake into squares. This cake can be enjoyed warm or at room temperature for best flavor and texture.

Notes

Use undrained crushed pineapple to keep the cake moist and flavorful.
Chopped nuts are optional but provide a nice crunch; walnuts or pecans work well.
Ensure the cake is slightly warm when frosting for easier spreading.
Shredded coconut garnish is optional but enhances the tropical theme.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American