Here’s a delicious recipe for a classic Hawaiian Pineapple Cake—moist, sweet, and tropical, perfect for dessert or a special occasion.
Hawaiian Pineapple Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple (drained)
- ½ cup sour cream or yogurt
For the frosting (optional):
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- Optional: shredded coconut for topping
Instructions
- Preheat oven:
- 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.
- Prepare dry ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- Combine ingredients:
- Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients.
- Fold in crushed pineapple.
- Bake:
- Pour batter into the prepared pan.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10–15 minutes.
- Add frosting (optional):
- Mix powdered sugar with pineapple juice or milk to make a smooth glaze.
- Drizzle over cooled cake and sprinkle with shredded coconut if desired.
💡 Tips:
- For extra tropical flavor, add ½ tsp coconut extract to the batter.
- Make mini versions in muffin tins for easy serving.
- Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
I can also give a layered version with pineapple cream cheese frosting for an even more indulgent tropical cake.
Do you want me to share that version?
