Hawaiian Pineapple Cake Delight

This moist Hawaiian pineapple cake brings tropical flavor to every bite with sweet crushed pineapple and a swirl of tangy cream cheese frosting. It is the dessert I bake when I want something simple but showstopping for a group or potluck and it never lasts long at family gatherings

The first time I baked this cake it was a hit at my daughter's birthday party now it is requested for every summer celebration and is my go to when I want a guaranteed crowd pleaser

Ingredients

• All purpose flour: gives the cake structure I always use unbleached for lighter results
• Granulated sugar: brings sweetness that balances the pineapple’s tang go for cane sugar if you can
• Eggs: help bind everything and create that tender crumb select large eggs for best results
• Baking soda: makes the cake rise measure carefully for a fluffy texture
• Pure vanilla extract: adds a floral note choose real vanilla when possible
• A pinch of salt: sharpens the flavors and offsets the sweetness use fine sea salt
• Crushed pineapple in juice not syrup: brings moisture and bright flavor always use a quality brand with no added sugar
• Chopped nuts (optional): for crunch and richness fresh walnuts or pecans offer the best texture
• For the frosting
• Butter: gives that classic creamy base high quality unsalted butter melts softly into the frosting
• Cream cheese: makes it tangy and smooth use full fat blocks not spreads for best results
• Vanilla extract: perfumes the frosting real extract intensifies the taste
• Confectioners’ sugar: sweetens and thickens sift it first for the smoothest frosting
• Coconut flakes (optional): for garnish are optional but add tropical flair I use unsweetened coconut for a light finish

Step by Step Instructions

Mix the Batter:

Combine flour sugar eggs baking soda vanilla salt and the entire can of crushed pineapple including juice in a large mixing bowl. Stir with a sturdy spoon or spatula making sure no pockets of flour remain. If you are using nuts mix them in last. This batter will look a little loose at first but thickens up as it stands

Prepare the Pan and Bake:

Grease a nine by thirteen inch baking pan thoroughly with butter or a baking spray. Pour the cake batter in smoothing the top evenly. Bake in a preheated 350 degree Fahrenheit oven for thirty five to forty minutes. The cake is done when the top is deeply golden and springs back gently to the touch or when a toothpick comes out clean

Make the Frosting:

While the cake bakes use an electric mixer to beat softened butter cream cheese and vanilla together until completely smooth and fluffy. Add confectioners’ sugar gradually beating well between additions so the frosting stays silky. Taste for sweetness and chill if needed until ready to use

Frost The Cake:

Spread the frosting over the cake while it is still just warm not hot this helps the frosting sink in slightly but not melt away. If you love nuts sprinkle extra chopped walnuts or pecans on top. Try coconut flakes for a Hawaiian touch

Chill and Serve:

Let the cake cool completely before slicing so you get nice clean pieces. The flavors mellow even more after a few hours

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My favorite touch is always a big handful of toasted coconut scattered on top It reminds me of summers in Maui sharing cake and stories on the lanai with my aunties and cousins

Storage Tips

Store leftover cake covered or in an airtight container in the refrigerator for up to five days. The cream cheese frosting holds up well and even improves in flavor after a day or two. For longer storage wrap slices in plastic and freeze for up to three months. Thaw overnight in the fridge before serving and the cake stays just as tender

Ingredient Substitutions

If you are out of nuts simply leave them out or try sunflower seeds for texture. You can swap some of the all purpose flour for white whole wheat flour for a boost of nutrition but use a light hand. No coconut Just skip the topping or dust with a little cinnamon for a twist. Make sure to use pineapple in juice as syrup will make the cake overly sweet

Serving Suggestions

Serve big squares with extra chopped nuts or coconut and maybe a scoop of vanilla ice cream on the side for a lush dessert. It pairs wonderfully with coffee or black tea on a sunny afternoon. For special occasions decorate the top with a few pineapple rings or dried pineapple flowers for that extra wow

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Roots of Hawaiian Pineapple Cake

This style of cake became popular in mid century America when canned pineapple was a pantry staple in Hawaii and the mainland. The easy one bowl batter was a favorite among home bakers on the islands who wanted a simple dessert with big flavor. Over the years families have added their own touches such as coconut or macadamia nuts giving each version a taste of home

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Yes, you can use finely crushed fresh pineapple, but ensure it has enough juice to keep the cake moist.

→ Do I need to add the nuts and coconut?

No, both nuts and coconut are optional garnishes. They add texture and flavor, but the cake is delicious without them.

→ What pan size is recommended?

A 9x13 inch greased pan works best for this cake, ensuring even baking and a tender crumb.

→ Can the cake be made ahead of time?

Absolutely! This cake keeps well when refrigerated. Frost after baking, cool, and store for up to three days.

→ How do I know when the cake is done?

The top should be golden brown, and a toothpick inserted into the center should come out clean.

→ Is the frosting sweet or tangy?

Cream cheese adds a gentle tang to the frosting, while powdered sugar provides sweetness for balance.