Description
This classic Hawaiian Pineapple Cake is a moist and flavorful dessert featuring crushed pineapple, nuts, and shredded coconut baked into a tender cake, topped with a creamy and fluffy cream cheese frosting. Perfect for tropical-themed parties or anytime you crave a sweet, tropical treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (undrained)
- 1 cup chopped walnuts (optional)
- 1/2 cup sweetened shredded coconut (optional)
Frosting Ingredients
- 1 package (8 ounces) cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry and Wet Ingredients: In a large bowl, combine the flour, granulated sugar, eggs, baking soda, salt, and vanilla extract. Mix thoroughly.
- Add Pineapple: Stir in the undrained crushed pineapple until the batter is fully combined, ensuring the pineapple is evenly distributed.
- Fold in Nuts and Coconut: Gently fold in the chopped walnuts and shredded coconut if you are using them, providing extra texture and flavor.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Frosting: While the cake cools, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating continuously until the frosting is fluffy and well combined.
- Frost the Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.
- Serve: Slice the cake into 12 servings and serve. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- For a lighter cake, omit the walnuts and shredded coconut; the cake remains moist and sweet without them.
- Store any leftovers covered and refrigerated, best consumed within 5 days.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
