Hawaiian pineapple cake
Indulge in a slice of tropical paradise with our irresistible Hawaiian Pineapple Cake. This moist, golden dessert bursts with juicy pineapple chunks and a hint of coconut, delivering the perfect balance of sweetness and tanginess that will transport your taste buds straight to the islands in just 30 minutes of prep and bake time.
Ingredients
For the Cake:
- 2 1/4 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Unsalted Butter, softened
- 1 cup Whole Milk
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 cup Crushed Pineapple, drained
- 1 cup Chopped Macadamia Nuts (optional)
For the Frosting:
- 1 cup Unsalted Butter, softened
- 2 cups Powdered Sugar
- 1/2 cup Crushed Pineapple, drained
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
Prepare the Cake:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, using an electric mixer, beat the butter until creamy. Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Stir in the crushed pineapple and chopped macadamia nuts (if using).
Divide the Batter:
- Divide the batter evenly between the prepared pans.
Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Prepare the Frosting:
- In a large bowl, using an electric mixer, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth and creamy.
- Beat in the crushed pineapple and vanilla extract.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting on top of the cake layer.
- Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.
Decorate the Cake:
- Decorate the cake with additional crushed pineapple, chopped macadamia nuts, and a sprinkle of powdered sugar, if desired.
Notes
Tips and Variations:
- Use fresh pineapple instead of crushed pineapple for a more intense pineapple flavor.
- Add a splash of coconut extract or shredded coconut to the batter for a tropical twist.
- Use chopped pecans or walnuts instead of macadamia nuts for a different flavor and texture.
- Top the cake with whipped cream and toasted coconut flakes for a creamy and indulgent treat.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Freeze the cake for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.