Hawaiian Pineapple Cake

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Transport your taste buds to a sun‑drenched Hawaiian beach with this moist and flavorful pineapple cake—topped with creamy frosting and optional coconut or nuts. Easy to make, crowd‑pleasing, and irresistibly tropical!

🌟 Why This Cake Works

  • Juicy, tropical flavors: Crushed pineapple adds natural sweetness and tender texture.

  • Moist & fluffy crumb: The pineapple juice keeps it from drying out.

  • Creamy finish: A luscious cream cheese‑butter frosting melts into the warm cake for extra indulgence.

  • Customizable texture: Add nuts or coconut flakes for a subtle crunch.

🧾 Ingredients

Cake Base

  • 2 cups all‑purpose flour

  • 2 cups granulated sugar

  • 1 tsp baking soda

  • Pinch of salt

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 (20‑oz) can crushed pineapple with juice (undrained)

  • Optional: 1 cup chopped nuts (pecans, walnuts) and/or ½ cup shredded coconut

Cream Cheese Frosting

  • 8 oz (1 pkg) cream cheese, softened

  • ½ cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • Optional garnish: shredded coconut, chopped nuts

🔪 Directions

1. Prep & Mix

  • Preheat oven to 350 °F (175 °C). Grease a 9×13″ pan.

  • In a bowl, whisk flour, sugar, baking soda, and salt.

  • Add eggs, vanilla, and crushed pineapple (with juice). Stir until just combined. Fold in nuts/coconut if using.

2. Bake

  • Pour batter into the pan and smooth the top.

  • Bake 35–40 min until a toothpick comes out clean. Top golden‑brown.

3. Make Frosting

  • While cake bakes, beat cream cheese and butter till creamy.

  • Gradually add powdered sugar and vanilla until smooth.

4. Frost & Garnish

  • Spread frosting over slightly warm cake.

  • Optionally sprinkle with coconut flakes or nuts.

5. Serve

  • Let cool before slicing into 12–16 squares.

  • Serve warm (frost gently melts) or chilled (frost stays firm).

🌴 Pro Tips

  • Fresh pineapple? Use crushed fresh pineapple (with juice) instead of canned.

  • Nut-free option: Skip nuts or substitute with seeds.

  • Gluten‑free twist: Use a 1:1 GF flour blend. Perfect slices: Use a serrated knife to preserve the delicate crumb.

  • Storage:

    • Room temp: 2–3 days (refrigerate due to frosting)

    • Fridge: up to 5 days

    • Freeze (unfrosted): up to 3 months

🍨 Serving Ideas

Occasion Pairing Suggestion
Everyday treat Serve with vanilla ice cream or whipped cream
Party dessert Add extra pineapple chunks & toasted coconut
Tropical brunch Pair with coconut water or iced pineapple tea
Elegant twist Garnish each slice with a mint leaf and extra frosting

❓ FAQ

  • Can I bake ahead? Absolutely! Bake a day early and frost just before serving.

  • Egg-free option? Try flax “eggs” and vegan substitutions for butter/cheese.

  • Why does mine dry out? Use juice from pineapple—don’t drain it!

🌺 Final Thoughts

This Hawaiian Pineapple Cake captures the essence of a tropical getaway in every slice—sweet, tangy, creamy, and delightfully moist. Whether you’re celebrating a special occasion, hosting a potluck, or simply craving a taste of paradise, this cake is your ticket to island bliss.

If you make it, snap a photo, tag it #TropicalCake, and let the world share in your slice of sunshine!

Aloha and happy baking! 🥥

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