Hawaiian Pineapple Cake

why make this recipe

Hawaiian Pineapple Cake is a delightful dessert that brings a taste of the tropics to your kitchen. This cake is moist and packed with the sweet flavor of pineapple, making it a perfect treat for any occasion. It’s easy to make and requires common ingredients, which means you can whip it up quickly. Whether it’s for a birthday party, a family gathering, or just a sweet treat for yourself, this cake will brighten your day.

how to make Hawaiian Pineapple Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup crushed pineapple (with juice)
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together crushed pineapple (with juice), vegetable oil, eggs, and vanilla.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared baking pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool before serving. Enjoy!

how to serve Hawaiian Pineapple Cake

This cake is best served at room temperature. You can serve it plain or add a dollop of whipped cream on top for extra sweetness. It also pairs well with vanilla ice cream. Cut into squares and place on dessert plates for an inviting presentation.

how to store Hawaiian Pineapple Cake

To store any leftovers, keep the cake covered in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but be sure to cover it well to prevent it from drying out. For longer storage, freeze the cake in a sealed container for up to a month.

tips to make Hawaiian Pineapple Cake

• Make sure to use crushed pineapple in juice, as this keeps the cake moist.
• Don’t overmix the batter; just stir until the ingredients are combined to keep the cake light and fluffy.
• Let the cake cool completely before slicing, as this helps it hold its shape better.

variation

You can add nuts such as chopped walnuts or pecans for a crunchy texture. Another variation is to mix in shredded coconut for an added tropical touch.

FAQs

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple; just make sure to crush it and include the juice for moisture.

Is this cake suitable for freezing?
Yes, you can freeze the cake. Be sure to wrap it well to prevent freezer burn.

Can I make this cake without eggs?
You can substitute eggs with applesauce or a flaxseed mixture to make it egg-free, but the texture may be slightly different.

Hawaiian Pineapple Cake

A delightful dessert that brings a taste of the tropics with moist cake packed with sweet pineapple flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: Tropical

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 cup crushed pineapple (with juice) Use canned crushed pineapple to keep the cake moist.
• 0.5 cups vegetable oil
• 4 large eggs Can be substituted with applesauce or flaxseed mixture for egg-free.
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together crushed pineapple (with juice), vegetable oil, eggs, and vanilla.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared baking pan.

Baking

1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow to cool before serving.

Notes

Best served at room temperature, either plain or with whipped cream. Can serve with vanilla ice cream. Cover leftovers in an airtight container at room temperature for up to three days, refrigerate for longer freshness, or freeze for up to a month.