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Delicious Hawaiian Pineapple Cake topped with fresh pineapple slices.

Hawaiian Pineapple Cake

A delightful tropical cake with moist texture and fruity flavor, perfect for gatherings and desserts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup crushed pineapple, drained Drain well to avoid a soggy cake.
  • 0.5 cups vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix together the eggs, oil, vanilla extract, and crushed pineapple.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared cake pan.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before serving.

Notes

Serve Hawaiian Pineapple Cake at room temperature or chilled. Enjoy plain or with whipped cream, and garnish with fresh pineapple wedges or toasted coconut flakes. Store at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, freeze individual pieces.