Hawaiian Pineapple Cake Dessert (Print Version)
Moist pineapple cake topped with creamy frosting and optional coconut, perfect for any dessert occasion.
# Ingredients:
→ Cake Base
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
2 large eggs
04 -
1 teaspoon baking soda
05 -
1 teaspoon vanilla extract
06 -
Pinch of salt
07 -
1 can (20 ounces) crushed pineapple with juice, unsweetened
08 -
1 cup chopped nuts (optional)
→ Cream Cheese Frosting
09 -
1/2 cup unsalted butter (1 stick), softened
10 -
8 ounces cream cheese, softened
11 -
1 teaspoon vanilla extract
12 -
1 1/2 cups confectioners’ sugar
13 -
Shredded coconut for garnish (optional)
# Steps:
01 -
Preheat the oven to 350°F. In a large mixing bowl, combine flour, granulated sugar, eggs, baking soda, vanilla extract, salt, and crushed pineapple with juice. Stir until the batter is fully blended.
02 -
Transfer the batter to a greased 9x13-inch baking pan. Bake in the preheated oven for 35 to 40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
03 -
While the cake bakes, beat the softened butter, cream cheese, and vanilla extract together using a hand mixer or stand mixer until smooth and creamy. Gradually blend in the confectioners' sugar until a smooth frosting develops.
04 -
While the cake is still warm, spread the cream cheese frosting evenly over the surface. Sprinkle with chopped nuts and shredded coconut if desired. Allow to cool to set the frosting before cutting into portions.
# Notes:
01 -
For a lighter flavor, substitute half the nuts with chopped macadamia nuts. Ensure the cake is frosted while warm for optimal absorption.