Hawaiian Pineapple Cake-Moist, fruity, and kissed with island flavor — a slice of paradise in every bite.
Introduction
If you’ve ever dreamed of a dessert that tastes like sunshine, this Hawaiian Pineapple Cake is it. Sweet crushed pineapple, buttery cake layers, and optional coconut and nuts come together for a treat that’s moist, flavorful, and wonderfully tropical.
This cake is perfect for summer gatherings, potlucks, or anytime you want to bring a little island flair to your table. It’s simple to make, yet impressive enough to serve at parties. One bite and you’ll feel like you’re on vacation.
Ingredients Breakdown
2 cups all-purpose flour – Provides structure.
1 cup granulated sugar – Sweetens the cake.
2 teaspoons baking soda – Helps the cake rise.
½ teaspoon salt – Balances sweetness.
½ cup unsalted butter, softened – Adds richness and tenderness.
2 large eggs – Bind ingredients and add moisture.
1 teaspoon vanilla extract – Enhances flavor.
1 cup crushed pineapple, drained – Adds tropical sweetness and moisture.
½ cup chopped walnuts or pecans (optional) – Adds crunch and nutty flavor.
½ cup shredded coconut (optional) – Boosts tropical flair.
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
Step 2: Mix Dry Ingredients
Whisk flour, sugar, baking soda, and salt in a large bowl.
Step 3: Cream Butter and Eggs
In another bowl, cream softened butter until fluffy.
Add eggs one at a time, mixing well.
Stir in vanilla extract.
Step 4: Combine
Gradually add dry mixture to butter mixture.
Mix until just combined.
Fold in pineapple, nuts, and coconut if using.
Step 5: Bake
Pour batter into prepared pan.
Bake 30–35 minutes, until toothpick comes out clean.
Step 6: Cool & Serve
Cool in pan for 10 minutes.
Transfer to wire rack to cool completely.
Serve plain or with whipped cream.
Baking Tips
Drain pineapple well to avoid excess moisture.
Don’t overmix—keeps cake tender.
Use parchment paper for easy removal.
Add coconut for extra tropical flavor.
Toast nuts before adding for deeper flavor.
Variations
Pineapple Upside-Down Cake: Add caramelized pineapple rings on top.
Pineapple Carrot Cake: Mix in shredded carrots for extra moisture.
Coconut Cream Frosting: Top with coconut whipped cream.
Gluten-Free Version: Use a gluten-free flour blend.
Mini Cakes: Bake in muffin tins for individual servings.
Serving Ideas
Serve with whipped cream or cream cheese frosting.
Pair with iced tea or tropical cocktails.
Garnish with fresh pineapple slices.
Dust with powdered sugar for presentation.
Storage
Room Temperature: Store covered for 2 days.
Refrigerator: Keeps fresh up to 5 days.
Freezer: Freeze for up to 2 months.
Reheat: Warm slices in microwave for 15–20 seconds.
Nutrition (per serving, approx.)
Calories: ~300
Protein: ~4g
Fat: ~14g
Carbs: ~38g
Why You’ll Love This Recipe
Moist and flavorful: Pineapple keeps cake tender.
Easy to make: Simple steps, big payoff.
Tropical twist: Coconut and nuts add flair.
Crowd-pleaser: Perfect for gatherings.
Versatile: Works plain or frosted.
Conclusion
This Hawaiian Pineapple Cake is a slice of paradise. With its moist crumb, tropical flavor, and simple preparation, it’s a dessert that feels both comforting and exotic. Bake it once, and it will quickly become a family favorite.