Description
This Hawaiian Pineapple Cake is a tropical delight, featuring a moist pineapple-infused cake topped with a creamy cream cheese frosting. Easy to make and perfect for any occasion!
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple in juice (do not drain)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded sweetened coconut (optional)
Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add wet ingredients: Mix in the eggs, vanilla, and entire can of crushed pineapple. Stir until just combined.
- Optional: Fold in nuts and coconut if desired.
- Bake: Pour the batter into the pan and bake for 35-40 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Spread over cooled cake.
- Chill: Chill the frosted cake for at least 30 minutes before serving.
Notes
- This cake gets moister after a day—perfect for making ahead.
- You can omit nuts or coconut for a simpler version.
- Top with extra chopped pineapple or toasted coconut for a decorative touch.
