Treat yourself to a slice of tropical heaven with this moist Hawaiian Pineapple Cake!

Packed with crushed pineapple and optional coconut for an island-inspired twist, this dessert is topped with rich cream cheese frosting that will leave everyone craving more.

Perfect for any occasion, it’s a sweet escape to paradise!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 can (20 oz) crushed pineapple, undrained
½ cup shredded coconut, optional

For the cream cheese frosting:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.

Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.

Step 3: Add the vanilla extract, eggs, and undrained crushed pineapple to the dry ingredients.

Stir until well combined. Fold in the shredded coconut if desired.

Step 4: Pour the batter evenly into the prepared baking pan.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan.

Step 5: For the frosting, beat the softened cream cheese and butter together until smooth.

Gradually mix in the powdered sugar and vanilla extract until fluffy.

Step 6: Spread the cream cheese frosting over the cooled cake. Slice and enjoy!

Tips

For a lighter texture, sift the flour before adding it to the batter.
Enhance the flavor with a handful of chopped pecans or walnuts in the batter.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but ensure it’s finely crushed, and you include some of the juices for moisture.

2. Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance, store it covered at room temperature, and frost it just before serving.

3. Is it okay to skip the coconut?

Yes, the shredded coconut is optional. Skipping it won’t affect the cake’s texture but will slightly alter the tropical flavor.

4. How should I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Bring it to room temperature before serving for the best flavor.

5. Can I freeze this cake?

Yes, the unfrosted cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil.

Thaw overnight in the refrigerator before frosting and serving.