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.
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.