A tropical delight, this Hawaiian Pineapple Cake is moist and flavorful, topped with a creamy frosting and garnished with coconut and nuts.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:Hawaiian
Diet:Vegetarian
Ingredients
Scale
250 g (2 cups) all-purpose flour
400 g (2 cups) granulated sugar
2 large eggs
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) vanilla extract
½ teaspoon (2.5 mL) salt
1 can (567 g / 20 oz) crushed pineapple in juice, undrained
120 g (1 cup) chopped pecans or walnuts, optional
60 g (½ cup) shredded coconut, optional
115 g (½ cup) unsalted butter, softened
225 g (8 oz) cream cheese, softened
1 teaspoon (5 mL) vanilla extract
180 g (1½ cups) powdered sugar
30–50 g shredded coconut, optional, for topping
30–60 g chopped pecans, optional, for topping
Instructions
Preheat the oven: Heat the oven to 350°F (175°C). Grease a 9 × 13-inch (23 × 33 cm) baking pan.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add the wet ingredients: Add the eggs, vanilla, and the entire can of crushed pineapple including the juice. Stir until just combined. Do not overmix.
Add extras: Fold in the chopped nuts and shredded coconut if using.
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Make the frosting: While the cake cools, beat the softened butter and cream cheese until smooth. Add the vanilla, then gradually beat in the powdered sugar until creamy and spreadable.
Frost the cake: Allow the cake to cool until warm or completely cool, depending on your preference. Spread the cream cheese frosting evenly over the top.
Garnish: Sprinkle with shredded coconut and chopped pecans or walnuts.
Chill and serve: For cleaner slices and deeper flavor, refrigerate for at least 1 hour before serving.
Notes
For a richer flavor, use fresh pineapple instead of canned.
Store leftovers in the refrigerator for up to 3 days.
This cake can be made a day in advance for better flavor.