Hawaiian Pineapple Cake Dessert (Print Version)
Moist pineapple cake with a creamy, nutty topping brings a vibrant tropical flavor to any gathering.
# Ingredients:
→ Hawaiian Pineapple Cake
01 -
2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
2 teaspoons baking soda
04 -
1/2 teaspoon fine sea salt
05 -
2 large eggs, at room temperature
06 -
1 teaspoon pure vanilla extract
07 -
1 can (20 ounces) crushed pineapple in juice, undrained
→ Cream Cheese Topping
08 -
8 ounces cream cheese, softened
09 -
1/2 cup (1 stick) unsalted butter, softened
10 -
1 3/4 cups powdered sugar, sifted
11 -
1 teaspoon pure vanilla extract
12 -
1/2 cup chopped pecans or walnuts (optional)
# Steps:
01 -
Set oven to 350°F. Grease and flour a 9×13-inch baking pan, optionally lining the base with parchment paper.
02 -
In a large bowl, whisk together flour, granulated sugar, baking soda, and salt until fully incorporated.
03 -
Create a well in the dry mixture; add eggs, vanilla extract, and the undrained crushed pineapple. Stir gently until blended, taking care not to overmix.
04 -
Spread batter evenly in prepared pan. Bake for 35 to 40 minutes, or until golden and a toothpick inserted into the center emerges clean.
05 -
Remove pan to a wire rack and allow cake to cool completely before applying the topping.
06 -
Beat softened cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, mixing at low, then high, until frosting is fluffy.
07 -
Spread topping over cooled cake. Sprinkle with chopped nuts if using. Slice and serve.
# Notes:
01 -
Allow cake to cool entirely before frosting to maintain creamy topping texture.