2 cups all-purpose flour 2 cups sugar 2 eggs 1 tsp baking soda 1 tsp vanilla extract Pinch of salt 1 (20 oz) can of crushed pineapple (undrained) in its own juice (not syrup) 1 cup chopped nuts (optional)
For the Cream Cheese Frosting:
½ cup butter (1 stick), softened 1 (8 oz) package cream cheese, softened 1 tsp vanilla extract 1 ½ cups confectioners’ sugar Coconut for garnish (optional)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Prepare the Cake Batter:
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix until well combined. Add the eggs, vanilla extract, and the entire can of crushed pineapple (with the juice) to the dry ingredients. Mix until just combined. If using, fold in the chopped nuts.
Bake the Cake:
Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
Prepare the Cream Cheese Frosting:
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and mix well. Gradually add the confectioners’ sugar, beating until the frosting is smooth and fluffy.
Frost the Cake:
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.
Garnish:
Sprinkle the top of the frosted cake with coconut for a tropical touch (optional).
Serve:
Slice and serve the Hawaiian Pineapple Cake. Enjoy! Tips Room Temperature Ingredients: Make sure the butter and cream cheese are softened to room temperature for a smooth and creamy frosting. Nuts: Pecans or walnuts work well in this cake, but you can omit them if you prefer a nut-free version. Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
