Hawaiian Pineapple Cake Dessert: A Tropical Delight for Every Occasion

Hawaiian Pineapple Cake Dessert is a delightful treat that transports you straight to the sunny shores of the islands with every bite. This cake is not just a dessert; it’s a celebration of tropical flavors that have been cherished in Hawaiian culture for generations. The combination of sweet, juicy pineapple and fluffy cake creates a texture that is both moist and light, making it a favorite among dessert lovers. I’ve always been captivated by how this cake brings people together, whether at family gatherings or summer barbecues. The vibrant flavors and inviting aroma make Hawaiian Pineapple Cake Dessert a go-to choice for anyone looking to impress their guests or simply indulge in a slice of paradise. Trust me, once you try it, you’ll understand why this cake holds a special place in the hearts of many!

this Recipe

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract (for frosting)
• Fresh pineapple slices and maraschino cherries for garnish (optional)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
3. Add the softened butter to the dry ingredients. Using an electric mixer, beat the mixture on medium speed until it becomes crumbly and well combined, about 2 minutes.
4. Next, add the eggs, vanilla extract, and the drained crushed pineapple to the bowl. Mix on medium speed until everything is well incorporated, about 2-3 minutes. The batter should be smooth and slightly thick.
5. If you’re using shredded coconut and chopped nuts, fold them into the batter gently with a spatula until evenly distributed.

Baking the Cake

1. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after the 30-minute mark to avoid overbaking.
3. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

Preparing the Frosting

1. While the cake is cooling, let’s prepare the frosting. In a medium bowl, combine the powdered sugar, milk, and 1/2 teaspoon of vanilla extract.
2. Using a whisk or an electric mixer, beat the mixture until it’s smooth and creamy. If the frosting is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
3. Once the cake is completely cooled, you can frost it. If you want a more decorative look, you can slice the cake in half horizontally to create two layers and frost between the layers as well.

Assembling the Cake

1. Place the first layer of the cake on a serving plate. Spread a generous amount of frosting on top of this layer.
2. If you’ve sliced the cake, place the second layer on top and frost the top and sides of the cake. If you’re keeping it as a single layer, just frost the top.
3. For a beautiful presentation, you can garnish the top with fresh pineapple slices and maraschino cherries. This adds a lovely tropical touch and makes the cake look even more inviting.

Serving the Cake

1. Once assembled, let the cake sit for about 15-20 minutes to allow the frosting to set slightly.
2. Using a sharp knife, slice the cake into wedges. Serve it on individual plates, and if you like, you can add a scoop of vanilla ice cream on the side for an extra treat.
3. Enjoy the delightful flavors of this Hawaiian Pineapple Cake Dessert with family and friends. It’s perfect for any occasion, from birthdays to summer barbecues!

Storage Tips

1. If you have any leftovers (which is rare because it’s so delicious!), store the cake

   Conclusion:

   In conclusion, this Hawaiian Pineapple Cake Dessert is an absolute must-try for anyone looking to bring a taste of the tropics into their kitchen. The combination of sweet, juicy pineapple and fluffy cake creates a delightful treat that is perfect for any occasion, whether it’s a summer barbecue, a birthday celebration, or just a cozy night in. The vibrant flavors and moist texture will have your taste buds dancing with joy! For serving suggestions, consider pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience even further. You can also add a sprinkle of toasted coconut or chopped macadamia nuts on top for an extra crunch and a true Hawaiian flair. If you’re feeling adventurous, try swapping out the pineapple for other fruits like mango or peaches for a delicious twist on this classic dessert. I encourage you to give this Hawaiian Pineapple Cake Dessert a try and share your experience with friends and family. I would love to hear how it turns out for you! Whether you stick to the original recipe or make your own variations, I’m sure it will be a hit. So grab your ingredients, preheat that oven, and let the tropical vibes take over your kitchen. Happy baking! Print
   

   Hawaiian Pineapple Cake Dessert: A Tropical Delight for Every Occasion

   ---

   • Author: Maria
   • Total Time: 55 minutes
   • Yield: 8 servings 1x

   Print Recipe

   Pin Recipe

   Description

   Indulge in the tropical flavors of this Hawaiian Pineapple Cake, a moist dessert featuring crushed pineapple, shredded coconut, and creamy frosting. Perfect for any occasion, this cake is sure to impress your family and friends!

   ---

   Ingredients

   Scale 1x2x3x

   • 1 cup all-purpose flour
   • 1 cup granulated sugar
   • 1 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1/4 teaspoon salt
   • 1/2 cup unsalted butter, softened
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 cup crushed pineapple, drained
   • 1/2 cup shredded coconut (optional)
   • 1/2 cup chopped walnuts or pecans (optional)
   • 1 cup powdered sugar
   • 2 tablespoons milk
   • 1/2 teaspoon vanilla extract (for frosting)
   • Fresh pineapple slices and maraschino cherries for garnish (optional)

   ---

   Instructions

   1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
   2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
   3. Add the softened butter to the dry ingredients. Using an electric mixer, beat the mixture on medium speed until it becomes crumbly and well combined, about 2 minutes.
   4. Next, add the eggs, vanilla extract, and the drained crushed pineapple to the bowl. Mix on medium speed until everything is well incorporated, about 2-3 minutes. The batter should be smooth and slightly thick.
   5. If you’re using shredded coconut and chopped nuts, fold them into the batter gently with a spatula until evenly distributed.
   6. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
   7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after the 30-minute mark to avoid overbaking.
   8. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
   9. While the cake is cooling, prepare the frosting. In a medium bowl, combine the powdered sugar, milk, and 1/2 teaspoon of vanilla extract.
   10. Using a whisk or an electric mixer, beat the mixture until it’s smooth and creamy. If the frosting is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
   11. Once the cake is completely cooled, frost it. If you want a more decorative look, slice the cake in half horizontally to create two layers and frost between the layers as well.
   12. Place the first layer of the cake on a serving plate. Spread a generous amount of frosting on top of this layer.
   13. If you’ve sliced the cake, place the second layer on top and frost the top and sides of the cake. If you’re keeping it as a single layer, just frost the top.
   14. For a beautiful presentation, garnish the top with fresh pineapple slices and maraschino cherries.
   15. Once assembled, let the cake sit for about 15-20 minutes to allow the frosting to set slightly.
   16. Using a sharp knife, slice the cake into wedges. Serve it on individual plates, and if you like, add a scoop of vanilla ice cream on the side for an extra treat.
   17. Enjoy the delightful flavors of this Hawaiian Pineapple Cake Dessert with family and friends.

   Notes

   • For added flavor, consider using fresh pineapple instead of canned.
   • The optional coconut and nuts can be adjusted based on personal preference.
   • This cake can be stored in an airtight container at room temperature for up to 3 days.

   • Prep Time: 20 minutes
   • Cook Time: 35 minutes