Hawaiian Pineapple Cake
A moist and tropical cake bursting with pineapple flavor, perfect for any occasion.
Servings: 12 servings
Calories: 420kcal
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple in juice Do not use syrup
- 1/2 cup unsalted butter Softened
- 1 package (8 oz) cream cheese Softened
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners' sugar
Optional Garnish
- 1 cup chopped nuts Optional
- Coconut flakes
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, mix together flour, sugar, baking soda, and salt.
- Beat in the eggs and vanilla extract, then stir in the crushed pineapple with juice until just combined.
- Pour batter into the prepared dish and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, beat softened butter, cream cheese, and vanilla until smooth.
- Gradually add confectioners' sugar and mix until creamy.
- Let the cake cool slightly, then spread the frosting evenly over the top.
- Sprinkle with coconut flakes and nuts if desired. Serve and enjoy!
Notes
You can use fresh pineapple instead of canned—just make sure it's crushed and juicy. For a vegan version, use flax eggs and plant-based cream cheese and butter.
Nutrition
Calories: 420kcal | Fat: 22g