Description
This Hawaiian Pineapple Cake is a moist and flavorful tropical dessert featuring crushed pineapple, walnuts, and shredded coconut in a tender cake base, topped with a luscious cream cheese frosting. Perfect for any occasion, this easy sheet cake brings a taste of the islands to your table with simple ingredients and straightforward preparation.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple in juice (do not drain)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup shredded sweetened coconut (optional)
Frosting Ingredients
- 1 (8 oz) package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
- Make the Batter: In a large bowl, combine the flour, granulated sugar, eggs, baking soda, salt, and vanilla extract. Mix thoroughly until well blended.
- Add Pineapple and Mix-ins: Stir in the entire can of crushed pineapple along with its juice until the batter is evenly combined. Fold in the chopped walnuts and shredded coconut if using, ensuring they are evenly distributed.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Add Sugar and Flavoring: Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting becomes light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake using a spatula for a smooth finish.
- Chill and Serve: Refrigerate the frosted cake until ready to serve to allow the frosting to set properly and enhance the flavors.
Notes
- This cake stays moist and flavorful for several days and often tastes even better the next day.
- For extra flavor, consider toasting the walnuts and shredded coconut before folding them into the batter.
- If preferred, omit walnuts and coconut for a simpler version of the cake.
