Hawaiian Pineapple Cake
This Hawaiian Pineapple Cake is a tropical delight that brings the flavors of paradise right into your kitchen. Imagine a moist, fluffy cake infused with the sweetness of crushed pineapple and the rich creaminess of butter, topped with a delicate hint of coconut. It’s the perfect dessert for summer gatherings, birthdays, or simply when you’re in the mood for something refreshingly different. Your friends and family will love this cake not just for its flavor, but for the delightful story it tells of sun-soaked beaches and warm breezes.
Baking this cake is not only a treat for your taste buds but also a joy for the senses. The aroma that fills your home as it bakes is utterly irresistible, beckoning everyone to the kitchen. Whether you’re celebrating a special occasion or just want to sweeten a regular day, this cake is sure to spark joy and create delicious memories.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
Fresh ingredients ready to create a delightful cake.
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple, beginning and ending with the flour mixture.
- If desired, fold in the shredded coconut for an extra layer of flavor.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Tips & Variations
- Ingredient Substitutions: If you don’t have crushed pineapple, you can use finely chopped fresh pineapple or even canned pineapple chunks, just make sure they are drained well. For a healthier option, you can substitute some of the sugar with honey or a sugar alternative.
- Optional Variations: Enhance your cake with some chopped walnuts or pecans for added crunch. You can also add a layer of cream cheese frosting on top for an extra special treat.
- Storage or Reheating Tips: Store the cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, it can be refrigerated for about a week or frozen for up to 3 months. Just allow it to thaw completely before serving.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 50 minutes
- Servings: 8
- Difficulty level: Easy
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Hawaiian Pineapple Cake
Ingredients
Main Ingredients
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional) Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple, beginning and ending with the flour mixture.
- If desired, fold in the shredded coconut for an extra layer of flavor.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.