Delicious slice of Hawaiian pineapple cake topped with fresh pineapple and whipped cream

Hawaiian Pineapple Cake

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why make this recipe

This cake is simple and sweet. It uses canned crushed pineapple for bright flavor and easy prep. It makes a big pan to share with family or take to a potluck.

introduction

Hawaiian Pineapple Cake is moist and fruity. You mix simple ingredients and bake one pan. If you like soft, light cakes, you may also enjoy a simple Japanese cheesecake like the 2-ingredient Japanese cheesecake for a different texture.

how to make Hawaiian Pineapple Cake

Follow the steps below and you will have a soft, pineapple-scented cake. Read the directions first and then mix the batter. For a brunch idea, serve slices with warm pancakes from this list of 27 pancakes worth waking up for.

Ingredients :

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 4 large eggs
  • 1 can (20 oz) crushed pineapple, drained
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Directions :

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the drained crushed pineapple and vanilla extract.
  5. In another bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool before slicing and serving.

how to serve Hawaiian Pineapple Cake

Serve at room temperature or slightly warm. Cut into squares and place on a plate. You can add a dollop of whipped cream or a scoop of vanilla ice cream. For a lighter dessert idea, try pairing it with a simple low-carb option like the best keto cheesecake if guests want a smaller portion.

how to store Hawaiian Pineapple Cake

Cover the cooled cake with plastic wrap or place in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. You can freeze slices for up to 2 months; wrap each piece well before freezing.

tips to make Hawaiian Pineapple Cake

  • Drain the pineapple well so the batter is not too wet.
  • Do not overmix the batter after adding flour; mix until just combined.
  • Use room temperature eggs and butter for a smoother batter.
  • Check the cake at 30 minutes; ovens vary and it may need a little less or more time.

variation (if any)

  • Add 1/2 cup shredded sweetened coconut to the batter for more tropical flavor.
  • Fold in 1/2 cup chopped macadamia nuts for crunch.
  • Turn it into a poke cake: after baking, poke holes and pour a pineapple glaze or sweetened condensed milk over the top.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes. Chop and drain fresh pineapple pieces well before using. Fresh pineapple may add more juice, so drain extra liquid.

Q: Can I make this cake in a round pan?
A: Yes. Bake time may change. Check with a toothpick and start checking at 25 minutes.

Q: Can I reduce the sugar?
A: You can reduce sugar a bit, but the texture and sweetness will change. Try reducing to 1 3/4 cups and taste the result next time.

Q: Is this cake freezer-safe?
A: Yes. Wrap slices tightly and freeze up to 2 months. Thaw in the fridge or at room temperature.

Conclusion

This simple Hawaiian Pineapple Cake gives you moist cake and bright pineapple flavor in one pan. For another tropical-style dessert idea, see the Hawaiian Pineapple Upside-Down Cake Recipe – Allrecipes which uses a classic upside-down method. If you want a fruity poke cake version, check this Hawaiian Pineapple Poke Cake – Most Delicious Life for easy steps. For a cool, creamy, layered Hawaiian cake idea, read Hawaiian Wedding Cake– Cool, Creamy, Fruity and EASY!.