Imagine a moist and flavorful cake that captures the essence of the tropics, with the sweetness of pineapple and the richness of coconut. This Hawaiian pineapple cake is a culinary delight that will transport your taste buds to a sunny island getaway. Whether you’re baking for a family gathering or a casual dinner, this recipe is sure to impress.
Why You’ll Love This Recipe
This Hawaiian pineapple cake isn’t just about the ingredients; it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this cake is versatile enough to fit any occasion. Here’s why it’s a favorite:
- Versatile: Perfect for any meal or gathering, this cake can be easily adapted to suit different tastes and dietary needs.
- Budget-Friendly: Using affordable ingredients, you can enjoy delicious cake without breaking the bank.
- Quick and Easy: Simple to prepare and cook, this recipe saves you time while delivering impressive results.
- Customizable: Feel free to add your own twist with nuts or other mix-ins to make each batch uniquely yours.
- Crowd-Pleasing: A guaranteed hit with both kids and adults, this cake strikes the perfect balance of flavor and comfort.
Ingredients
Here’s the magic of this cake—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
- All-Purpose Flour: Provides structure without overpowering the other flavors.
- Granulated Sugar: Balances the tartness of pineapple and adds sweetness.
- Large Eggs: Adds moisture and helps bind the ingredients together.
- Baking Soda: Essential for the cake to rise properly.
- Salt: Enhances the overall flavor.
- Pure Vanilla Extract: Adds a hint of sweetness and depth.
- Crushed Pineapple: The star of the show, providing tropical flavor and moisture. Use a 20 oz can, undrained.
- Canola Oil: Helps keep the cake moist and tender.
- Evaporated Milk, Sugar, Butter, and Vanilla: For the topping, adding a rich and creamy element.
- Chopped Pecans and Shredded Coconut: For added texture and tropical flair.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
- Preheat Your Equipment: Start by preheating your oven to 350°F. Prepare a 9×13 inch baking pan by greasing it lightly.
- Combine Ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, eggs, crushed pineapple, oil, salt, and vanilla. Beat for about 3 minutes until well mixed.
- Assemble the Cake: Pour the batter into the prepared pan.
- Bake: Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Topping: While the cake is baking, prepare the topping. In a saucepan, bring the evaporated milk, sugar, butter, and vanilla to a boil. Add chopped pecans and shredded coconut and cook for an additional 2 minutes.
- Finish with the Topping: Pour the topping over the cake immediately after removing it from the oven.
- Serve and Enjoy: Serve warm or at room temperature. You can also top it with whipped cream or ice cream for an extra treat.
Nutrition Facts
Servings: 9-12
Calories per serving: Approximately 350-400
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
How to Serve Hawaiian Pineapple Cake
This cake pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Whipped Cream or Ice Cream: Adds a cool and creamy contrast.
- Fresh Fruit: A sweet and refreshing side that complements the tropical flavors.
- Coffee or Tea: Perfect for a cozy afternoon treat.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use High-Quality Pineapple: Fresh or canned, it makes a big difference in flavor.
- Don’t Overmix: This ensures the cake stays moist and tender.
- Experiment with Toppings: Feel free to add more nuts or coconut flakes for extra texture.
FAQs
- What size can of pineapple is needed for this recipe?
A 20 oz can of crushed pineapple, undrained, is perfect. - Can I use fresh pineapple instead of canned?
Yes, but it might require adjusting the liquid content in the recipe. - How do I prevent the cake from becoming too soggy?
Make sure not to overmix the batter, and don’t overdo the topping. - Can I add other fruits to the cake?
Absolutely! Mango or peaches can add interesting flavors. - How long does the cake last at room temperature?
It can be stored at room temperature for up to 2 days. - Can I freeze this cake?
Yes, it freezes well for up to a month. - What’s the best way to reheat the cake?
Reheat gently in the microwave or oven. - Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with gluten-free flour. - How do I toast coconut flakes?
Cook them in a skillet over medium heat, stirring frequently, until lightly browned. - Can I serve this cake at a buffet?
Yes, it’s perfect for large gatherings.
Conclusion
Hawaiian pineapple cake is more than just a dessert; it’s an experience. With its tropical flavors and moist texture, this cake is sure to become a staple in your household. So go ahead, grab a mixing bowl, and start baking! Trust me, you’re going to love this.
Print
Hawaiian Pineapple Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-Inspired
- Diet: Vegetarian
Description
This Hawaiian Pineapple Cake is a moist and fluffy tropical dessert bursting with sweet pineapple flavor. Made with crushed pineapple and topped with a creamy cream cheese frosting, this easy one-bowl cake is perfect for any occasion!
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz / 567g) crushed pineapple, undrained
- 1/2 cup (120ml) vegetable oil
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (50g) shredded coconut (optional)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup (30g) chopped walnuts or shredded coconut for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: Add eggs, vanilla extract, vegetable oil, and the entire can of crushed pineapple (including juice). Mix until just combined.
- Add Extras: Fold in shredded coconut and chopped nuts, if using.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Let the cake cool in the pan before frosting.
- Prepare Frosting: In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Frost & Garnish: Spread frosting over the cooled cake. Sprinkle with chopped nuts or shredded coconut if desired.
- Serve & Enjoy: Slice and serve chilled or at room temperature.
Notes
- For a lighter cake, substitute half the oil with unsweetened applesauce.
- You can skip the frosting for a simple, sweet pineapple snack cake.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: ~350 kcal
- Sugar: 180mg
- Sodium: 16g
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg