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
- 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
- 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.
- 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.
- 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.
- 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.
- If youre using shredded coconut and chopped nuts, fold them into the batter gently with a spatula until evenly distributed.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- 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.
- 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.
- While the cake is cooling, prepare the frosting. In a medium bowl, combine the powdered sugar, milk, and 1/2 teaspoon of vanilla extract.
- Using a whisk or an electric mixer, beat the mixture until its 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.
- 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.
- Place the first layer of the cake on a serving plate. Spread a generous amount of frosting on top of this layer.
- If youve sliced the cake, place the second layer on top and frost the top and sides of the cake. If youre keeping it as a single layer, just frost the top.
- For a beautiful presentation, garnish the top with fresh pineapple slices and maraschino cherries.
- Once assembled, let the cake sit for about 15-20 minutes to allow the frosting to set slightly.
- 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.
- 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