Hawaiian Pineapple Cake Recipe
Hawaiian Pineapple Cake is a tropical delight with a soft, buttery cake base infused with pineapple flavor. It’s perfect for parties, tea time, or even as a sweet treat to brighten your day.
Ingredients
For the Cake:
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1 cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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½ teaspoon vanilla extract
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½ cup crushed pineapple, drained
For the Frosting (optional):
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½ cup unsalted butter, softened
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1 ½ cups powdered sugar
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2 tablespoons pineapple juice (from the crushed pineapple)
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½ teaspoon vanilla extract
Optional Topping:
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Toasted coconut flakes
Instructions
1. Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar using an electric mixer until light and fluffy, about 3–4 minutes. This step is key for a soft and airy cake.
4. Add Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add vanilla extract and mix well.
5. Incorporate Pineapple:
Gently fold in the drained crushed pineapple. The moisture and flavor from pineapple will make the cake soft and naturally sweet.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Do not overmix; overmixing can make the cake dense.
7. Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
8. Prepare Frosting (Optional):
While the cake cools, make the frosting. Beat butter until creamy, then gradually add powdered sugar. Add pineapple juice and vanilla extract, and beat until smooth. Adjust consistency with more powdered sugar or pineapple juice as needed.
9. Frost the Cake:
Once the cake is completely cooled, spread the frosting evenly over the top. For an extra Hawaiian touch, sprinkle toasted coconut flakes on top.
10. Serve and Enjoy:
Cut into squares and serve. This cake pairs beautifully with a cup of tea, coffee, or even a scoop of vanilla ice cream.
Tips for the Best Hawaiian Pineapple Cake
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Drain Pineapple Well: Too much juice can make the cake soggy.
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Room Temperature Ingredients: Butter and eggs at room temperature create a smoother batter.
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Optional Add-ins: Chopped macadamia nuts or a few tablespoons of coconut flakes in the batter add texture and flavor.
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Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
This Hawaiian Pineapple Cake is a tropical favorite, soft, moist, and loaded with pineapple goodness. It’s simple to make and guaranteed to impress anyone who tastes it.