Description

Bring a taste of the tropics to your table with this easy Hawaiian Pineapple Cake! Made with crushed pineapple and topped with luscious cream cheese frosting, this moist and flavorful dessert is perfect for potlucks, parties, or whenever you crave a sweet island escape.

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 (20 oz) can crushed pineapple (undrained)
1 cup chopped nuts (optional)

For the Cream Cheese Frosting:

1/2 cup butter (1 stick), softened
1 (8 oz) package cream cheese, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
Coconut for garnish (optional)

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Instructions

Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
Mix the Cake Batter:
- In a large bowl, combine flour, sugar, eggs, baking soda, vanilla extract, and a pinch of salt.
- Stir until well combined.
- Add the crushed pineapple (including juice) and mix thoroughly.
- If using nuts, fold them into the batter.
Bake the Cake:
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan before frosting.
Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add vanilla extract and gradually mix in confectioners’ sugar until fully combined.
Frost the Cake:
- Spread the frosting evenly over the cooled cake.
Garnish:
- Sprinkle with coconut and/or additional chopped nuts if desired.

Notes

Make sure the pineapple is in its own juice and not syrup for the best texture and flavor.
Toasted coconut adds a deeper flavor for garnish if preferred.
Store leftovers in the refrigerator for up to 4 days.