Description

Indulge in the tropical flavors with this delightful Hawaiian Pineapple Cake. Moist and flavorful, this sheet cake is topped with a luscious cream cheese frosting that perfectly complements the sweetness of crushed pineapple. A perfect dessert for gatherings or special occasions.

Ingredients

Cake:

2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple in juice, undrained
½ cup chopped walnuts or pecans (optional)

Frosting:

1 package (8 ounces) cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the cake batter: In a large bowl, combine flour, sugar, baking soda, and salt. Stir in the eggs, vanilla extract, and entire can of crushed pineapple with juice. Mix until just combined. Fold in chopped nuts if using.
Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Make the frosting: Beat the cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla and continue to beat until light and fluffy.
Frost the cake: Spread the frosting over the cooled cake. Chill for 15–20 minutes before slicing for cleaner cuts.

Notes

For a tropical twist, top with toasted coconut or a few pineapple tidbits.
This cake can be made a day ahead and refrigerated for best flavor and texture.