Description

This Hawaiian Pineapple Cake is a moist and tropical dessert packed with crushed pineapple, crunchy pecans, and a hint of vanilla. It’s an easy, one-bowl cake that’s perfect for casual gatherings, potlucks, or when you’re craving something fruity and nostalgic.

Ingredients

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For the Cake:

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 can (20 oz) crushed pineapple, with juice
1/2 cup chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
In a large bowl, combine flour, sugar, baking soda, and salt.
Add eggs, vanilla extract, and the entire can of crushed pineapple (including juice). Mix until just combined.
Stir in chopped pecans.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing and serving.

Notes

Optional: Top with a cream cheese frosting or a coconut glaze for extra tropical flair.
This cake stays incredibly moist and is even better the next day!