If you’re looking for a dessert that’s as uplifting as a tropical vacation, look no further than the Hawaiian Pineapple Cake! This delightful cake is bursting with flavors that will transport your taste buds straight to paradise.

Why make this recipe

This recipe is not just a cake; it’s an experience! The combination of sweet crushed pineapple and crunchy pecans gives this cake a unique texture and taste. It’s perfect for parties, potlucks, or even just a cozy gathering at home. Plus, it’s incredibly easy to make, allowing you to impress your friends and family without spending hours in the kitchen!

How to make Hawaiian Pineapple Cake

Creating this Hawaiian Pineapple Cake is simple and fun. Gather your ingredients, follow these easy steps, and you’ll have a delicious cake that everyone will rave about!

Ingredients:

2 cups all-purpose flour
1 1⁄2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1⁄2 teaspoon salt
1 can (20 oz) crushed pineapple, with juice
1⁄2 cup chopped pecans

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the flour, sugar, baking soda, and salt. Mix well.
Add the eggs, vanilla extract, and crushed pineapple with its juice to the dry ingredients. Stir until just combined.
Fold in the chopped pecans.
Pour the batter into the prepared baking pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before serving.

How to serve Hawaiian Pineapple Cake

Once your Hawaiian Pineapple Cake has cooled, slice it up and serve it plain or with a dollop of whipped cream for an extra touch of indulgence. It also goes well with a scoop of vanilla ice cream for a dreamy dessert experience.

How to store Hawaiian Pineapple Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor!

Tips to make Hawaiian Pineapple Cake

Use ripe pineapples: For the best flavor, try to ensure your crushed pineapple is ripe and sweet.
Don’t overmix: When combining the wet and dry ingredients, remember that a few lumps are okay. Overmixing can lead to a dense cake.
Add a glaze: For a fun twist, consider drizzling a simple icing or glaze over the top of the cake before serving.

Variation

Switch it up by adding other ingredients such as shredded coconut for an even more tropical vibe. You can also substitute walnuts for pecans if you prefer a different nutty flavor.

FAQs

Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple! Just make sure to crush it and keep the juice to maintain the moisture.
Is this cake suitable for freezing? Absolutely! You can freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil.
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the other ingredients for gluten content as well.

Enjoy making and sharing this delightful Hawaiian Pineapple Cake! It’s bound to become a favorite in your household. 🍍🎉

Hawaiian Pineapple Cake

This delightful cake is bursting with flavors that transport your taste buds straight to paradise with sweet crushed pineapple and crunchy pecans.

Prep Time 15

Cook Time 35

Total Time 50

Serving Size pieces

Ingredients

Dry Ingredients

2 cups all-purpose flour
1.5 cups granulated sugar
1 teaspoon baking soda
0.5 teaspoon salt

Wet Ingredients

2 eggs
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple, with juice

Add-ins

0.5 cup chopped pecans

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, combine the flour, sugar, baking soda, and salt. Mix well.
Add the eggs, vanilla extract, and crushed pineapple with its juice to the dry ingredients. Stir until just combined.
Fold in the chopped pecans.

Baking

Pour the batter into the prepared baking pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cooling and Serving

Allow to cool before serving. Slice and serve plain or with a dollop of whipped cream or vanilla ice cream.

Notes

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Let it come to room temperature before serving.