Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Prepare the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the crushed pineapple (with juice), eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- Tip: Do not overmix; the batter will be thick and slightly lumpy.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Step 4: Make the Frosting
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract and crushed pineapple (if using).
Step 5: Frost and Decorate
- Spread the frosting evenly over the cooled cake.
- Garnish with shredded coconut, chopped macadamia nuts, or maraschino cherries, if desired.
Why You’ll Love This Recipe
- Moist and Fruity: The pineapple juice keeps the cake tender and flavorful.
- Easy to Make: Simple ingredients and no complicated techniques required.
- Tropical Vibes: Perfect for summer parties or when you want a taste of Hawaii!
Pro Tips for Success
- Extra Pineapple Flavor: Add 1/2 teaspoon of pineapple extract to the batter for a stronger pineapple taste.
- Coconut Option: Mix shredded coconut into the batter for added texture and flavor.
- Chilling: For a firmer frosting, refrigerate the cake for 20–30 minutes before serving.
Storage
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.
This Hawaiian Pineapple Cake is a tropical delight that’s sure to impress. Sweet, tangy, and incredibly moist—it’s the dessert everyone will ask for seconds of! 🍍🍰✨