Introduction
Who would have thought that transporting to a tropical paradise is as easy as taking a bite of a cake? Yes! That’s the magic of our Hawaiian Pineapple Cake. This lusciously moist and full-of-flavors cake is perfect to brighten up your day and impress your guests.
Why Make This Recipe
Indulge in the blend of sweet and tangy flavors of pineapple fused with optional ingredients like shredded coconut and macadamia nuts for an added tropical touch. This easy-to-follow recipe is ideal for birthdays, potlucks, or any celebration that craves a delightful dessert!
How To Make Hawaiian Pineapple Cake
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking soda
– 1/4 teaspoon salt
– 1 1/2 cups granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 20 oz can crushed pineapple with juice
– 1 cup shredded coconut (optional)
– 1/2 cup chopped macadamia nuts (optional)
Directions
1. Preheat the oven at 350°F (175°C) and grease a 9×13 inch baking pan.
2. Whisk together the flour, baking soda, and salt in a bowl.
3. In another large bowl, beat the sugar and eggs together until well blended. Stir in the vanilla extract and crushed pineapple along with its juice.
4. Gradually add the dry ingredients to the wet mixture while stirring until combined. Fold in the shredded coconut and macadamia nuts.
5. Pour the batter into the pan and bake for 30-35 minutes until it passes the toothpick test.
6. Allow the cake to cool in the pan before slicing. Serve it plain or top with whipped cream for an extra treat.
How to Serve Hawaiian Pineapple Cake
This tropical cake is excellent when served at room temperature. For an added deliciousness, top it with a dollop of whipped cream and a hint of shredded coconut.
How to Store Hawaiian Pineapple Cake
To store this cake, let it cool completely then wrap it tightly in plastic wrap or an airtight container. It can be kept at room temperature for about 2-3 days, or refrigerate it for up to one week.
Tips to Make the Hawaiian Pineapple Cake
1. To ensure the cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
2. Don’t overmix the batter as it might result in a dense cake.
3. For a stronger coconut flavor, substitute half cup of coconut milk for part of the crushed pineapple.
Variations
For an extra tropical twist, you can top the cake with cream cheese frosting and sprinkle over some finely chopped pecans for added crunch.
FAQs
1. Can I use pineapple chunks instead of crushed pineapple?
Yes, you can but blend them first to match the texture of the crushed pineapple.
2. Can I substitute other types of flour for the all-purpose flour?
Yes, you can substitute it with equal parts of whole wheat flour, or gluten-free all-purpose flour for a gluten-free version.
3. Can I freeze the pineapple cake?
Absolutely! Make sure to wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Simply defrost it at room temperature before serving.