Description
This Hawaiian Pineapple Cake is a tropical treat bursting with pineapple flavor, moist texture, and a creamy frosting. Perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 1 can (20 oz) crushed pineapple with juice
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1 package (8 oz) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a large bowl, combine flour, sugar, baking soda, and salt. Add the crushed pineapple (with juice), eggs, and vanilla. Mix until smooth. Fold in walnuts if using.
- Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Frosting: In a bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
- Assemble the Cake: Spread the frosting evenly over the cooled cake. Slice and serve!
Notes
- Add shredded coconut on top of the frosting for extra tropical flair.
- Store leftovers in the refrigerator for up to 5 days.
- This cake freezes well—wrap tightly in plastic wrap and foil for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350
- Sugar: 35g
- Fat: 15g
- Carbohydrates: 50g
- Protein: 4g