Description
Easy Hawaiian Pineapple Cake with Cream Cheese Frosting
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted if possible
- 1 tsp vanilla extract
- ½ cup chopped toasted walnuts
- ½ cup toasted shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray. For extra insurance, lightly dust with flour.
- In a large bowl, combine flour, sugar, eggs, baking soda, vanilla, and the entire can of pineapple (with juice). Stir gently until smooth. Do not overmix.
- Pour batter into prepared pan, spreading evenly. Bake for 30–35 minutes. Test doneness with a toothpick; it should come out with a few moist crumbs but not wet batter. Golden brown on top is key.
- Place pan on a wire rack and let the cake cool completely (1–2 hours) before frosting. Frosting a warm cake will melt it.
- In a medium bowl, beat cream cheese and butter until smooth and fluffy (2–3 minutes). Add vanilla. Gradually add powdered sugar and beat until creamy. Chill 15 minutes if too soft.
- Spread frosting evenly over the cooled cake. Sprinkle optional toasted walnuts or coconut on top.
Notes
- Ensure the cake cools completely before frosting to maintain texture.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Hawaiian Pineapple Cake, Cream Cheese Frosting, Tropical Cake, Pineapple Dessert