Hawaiian Pineapple Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
2 teaspoons baking soda
04 -
½ teaspoon fine sea salt
→ Wet Ingredients
05 -
2 large eggs, room temperature
06 -
1 teaspoon pure vanilla extract
07 -
1 can (20 ounces) crushed pineapple in juice, undrained
→ Frosting
08 -
1 package (8 ounces) cream cheese, softened
09 -
½ cup (1 stick) unsalted butter, softened
10 -
1 ¾ cups powdered sugar, sifted
11 -
1 teaspoon pure vanilla extract
12 -
½ cup chopped pecans or walnuts (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
02 -
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until uniformly blended.
03 -
Create a well in the dry mixture; add eggs, vanilla extract, and undrained crushed pineapple. Stir gently until just combined, avoiding overmixing.
04 -
Pour the batter evenly into the prepared pan and smooth the surface.
05 -
Bake for 35 to 40 minutes, or until the top is lightly golden and a toothpick inserted into the center emerges clean.
06 -
Transfer pan to a wire rack and allow the cake to cool thoroughly before applying frosting.
07 -
Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing slowly at first, then increasing speed until frosting is fluffy.
08 -
Spread frosting over the cooled cake evenly. Optionally, sprinkle chopped nuts on top. Slice to serve.
# Notes:
01 -
Use crushed pineapple with juice to maintain natural sweetness and moisture without draining. Ensure the cake is completely cooled before frosting to prevent melting.