Hawaiian pineapple cake
Hawaiian Pineapple Cake: A Tropical Delight
There’s something undeniably delightful about tropical flavors, and this Hawaiian Pineapple Cake captures that essence perfectly. Each bite is a harmonious blend of sweet pineapple, crunchy walnuts, and the subtle hint of coconut. Plus, the creamy, slightly tangy cream cheese frosting adds an irresistible layer of flavor. Baked in a convenient rectangular dish, this cake is perfect for any occasion, from casual picnics to festive luaus.
Why You’ll Love This Recipe
- No need for oil or butter in the cake batter, making it a lighter option without sacrificing flavor.
- The cake is incredibly moist thanks to the crushed pineapple.
- It’s just as delicious on day four as it is on day one, making it a great make-ahead dessert.
- The cream cheese frosting is perfectly balanced—not too sweet, just right!
- Easy to transport for picnics or potlucks.
Kitchen Equipment You’ll Need
- Mixing bowl
- 9×13 inch glass baking dish
- Electric mixer or whisk
- Spatula
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 (20 oz) can of crushed pineapple in its own juice (do not drain)
- 1 cup chopped nuts (optional)
Cream Cheese Frosting:
- 1/2 cup butter (1 stick)
- 1 (8 oz) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners’ sugar
- Coconut for garnish (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine all the cake ingredients: flour, sugar, eggs, baking soda, vanilla, salt, crushed pineapple, and nuts (if using). Mix until well combined.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. Beat together the butter, cream cheese, and vanilla until creamy.
- Gradually add the confectioners’ sugar, mixing until smooth.
- Once the cake is done, remove it from the oven and frost it with the cream cheese frosting while it’s still warm.
- Sprinkle with chopped nuts and coconut if desired.
Tips for Success
- Make sure to use crushed pineapple in juice, not syrup, for the right consistency and flavor.
- Frosting the cake while warm allows the frosting to melt slightly, creating a lovely glaze.
- If you prefer a firmer frosting, allow the cake to cool completely before frosting.
Additional Tips and Variations
- For a nut-free version, simply omit the nuts.
- Add a touch of cinnamon or nutmeg to the batter for extra warmth and spice.
- Try using pecans or macadamia nuts for a different flavor profile.
Nutritional Highlights (Per Serving)
- Calories: 450
- Carbohydrates: 60g
- Protein: 5g
- Fat: 22g
- Sugar: 40g
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator.
How should I store the cake?
Keep the cake refrigerated due to the cream cheese frosting. It will stay fresh for up to five days.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to three months. Thaw in the refrigerator and frost before serving.
Conclusion
This Hawaiian Pineapple Cake is a tropical treat that’s sure to delight your taste buds and impress your guests. Whether you’re sharing it at a party or enjoying a slice at home, this cake is a flavorful escape to the islands. Give it a try and let us know how it turns out for you. We’d love to hear your thoughts and see your creations!
