Short Description
This Hawaiian Pineapple Cake is a tropical delight! Moist, tender, and bursting with pineapple flavor, this cake is complemented by a luscious cream cheese frosting. The addition of pineapple chunks and toasted coconut takes it to the next level, making it perfect for any occasion.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple with juice
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (for extra flavor, optional)
For Filling & Garnish:
- 1 cup pineapple chunks (fresh or canned, drained well)
- ½ cup toasted coconut flakes (optional, for topping)
- ¼ cup chopped nuts (optional, for topping)
Preparation:
Step 1: Make the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures the cake doesn’t stick and releases easily after baking.
Step 2:
In a large bowl, whisk together flour, sugar, baking soda, and salt. Whisking ensures that dry ingredients are evenly distributed, which helps in the cake’s texture.
Step 3:
Stir in eggs, vanilla, and the entire can of crushed pineapple with juice until just combined. Do not overmix, as this can develop the gluten in the flour and make the cake tough.
Step 4:
Fold in nuts if using. Batter will be thick. Adding nuts provides a nice textural contrast and flavor.
Step 5:
Divide evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. A clean toothpick indicates that the cake is fully baked.
Step 6:
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Cooling in the pans prevents the cake from breaking apart.
Step 7: Make the Frosting
Beat cream cheese and butter together until smooth and creamy. This step is crucial for a smooth frosting; ensure both ingredients are softened to room temperature.
Step 8:
Add vanilla and pineapple juice (if using). The pineapple juice enhances the tropical flavor of the cake.
Step 9:
Gradually mix in powdered sugar until fluffy. Sifting the powdered sugar helps prevent lumps in the frosting.
Step 10: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Step 11:
Scatter pineapple chunks over the frosting. This adds a burst of fresh pineapple flavor and moisture.
Step 12:
Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Step 13:
Garnish with extra pineapple chunks, toasted coconut, and/or chopped nuts. This makes the cake visually appealing and adds additional flavor and texture.
Why you’ll love this recipe
This Hawaiian Pineapple Cake is incredibly moist and flavorful, thanks to the crushed pineapple and juice in the batter. The cream cheese frosting adds a tangy sweetness that perfectly complements the tropical flavor of the cake. It’s easy to make and always a crowd-pleaser!
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of coffee or a refreshing iced tea.
Tips:
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the cake batter; mix until just combined.
- Sift the powdered sugar to avoid lumps in the frosting.
- Toast the coconut flakes for a richer flavor.
- For a more intense pineapple flavor, soak the pineapple chunks in pineapple juice before adding them to the cake.
Preparation Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (plus cooling time)
Nutrition Information: (per serving, approximate)
Calories: 450
Protein: 5g
Sodium: 250mg
Conclusion
This Hawaiian Pineapple Cake with Cream Cheese Frosting is a guaranteed hit for any occasion. Its moist texture, tropical flavor, and creamy frosting make it irresistible. Whether you’re hosting a party or simply craving something sweet, this cake is sure to satisfy.
Questions and Answers:
Q1: Can I use fresh pineapple instead of canned?
A1: Yes, you can! Just make sure to use crushed fresh pineapple and retain the juice for the batter. Fresh pineapple can sometimes be more acidic, so you might want to add a pinch of baking soda to balance it.
Q2: Can I make this cake ahead of time?
A2: Absolutely! You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. Frost the cake the day you plan to serve it.
Q3: Can I freeze this cake?
A3: Yes, you can freeze the cake. It’s best to freeze the unfrosted layers. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw completely before frosting.
Q4: What can I use if I don’t have walnuts or pecans?
A4: You can substitute with macadamia nuts or almonds, or simply leave the nuts out altogether. The cake will still be delicious!
Q5: Can I add other flavors to the cream cheese frosting?
A5: Certainly! You can add a hint of coconut extract or a splash of rum extract for an extra tropical twist. A little lime zest would also be a refreshing addition.
