Description
Indulge in the tropical paradise of flavors with this Hawaiian Pineapple Cake. Featuring the perfect blend of sweet pineapple, nutty coconut, and crunchy walnuts, topped with a luscious cream cheese frosting, this dessert is irresistibly delicious. Not only does it taste better as the days go by, but it’s also a crowd-pleaser for any occasion. Simple, easy, and absolutely delightful!
Who Is This Recipe For?
This recipe is perfect for:
- Anyone who loves tropical flavors.
- Home bakers looking for an easy yet impressive dessert.
- Families who enjoy moist, rich cakes that get better with time.
- Party hosts wanting a versatile dessert for guests.
Why It’s Great
- Rich Tropical Flavor: Pineapple, coconut, and walnuts create an irresistible combination.
- Easy to Make: No complicated steps or special equipment required.
- Stays Fresh: This cake tastes even better after a few days.
- Versatile: Perfect for family gatherings, birthdays, or as a sweet treat anytime.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1¾ cups sugar
- 2 teaspoons baking soda
- 2 large eggs
- 1 can (20 oz / 570 g) crushed pineapple in its own juice (do not drain)
- 1 cup sweetened coconut flakes
- 1 cup chopped walnuts
For the Frosting:
- 8 oz / 225 g cream cheese, softened
- ½ cup / 115 g unsalted butter, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- A pinch of salt
Kitchen Equipment Needed
- Large mixing bowl
- 9 x 13 inch (33 x 23 cm) baking pan
- Electric mixer
- Spatula
- Measuring cups and spoons
Directions
1. Prepare the Cake:
- Preheat the oven to 350°F (180°C) and grease a 9 x 13 inch baking pan.
- In a large bowl, combine the flour, sugar, and baking soda.
- Add the eggs, crushed pineapple (with juice), coconut flakes, and chopped walnuts. Mix by hand until fully blended.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
2. Prepare the Frosting:
- In a medium bowl, use an electric mixer to beat the cream cheese until creamy.
- Add the softened butter, powdered sugar, vanilla extract, and a pinch of salt. Blend until smooth and fluffy.
3. Assemble the Cake:
- Spread the cream cheese frosting evenly over the cooled cake.
- Sprinkle with chopped walnuts for a decorative and crunchy finish.
- Slice into 24 servings and enjoy immediately or refrigerate for later.
Storage
- Store the cake covered in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
FAQ
1. Can I use fresh pineapple instead of canned?
Yes, but make sure to crush it and include the juice for moisture.
2. Can I omit the coconut or walnuts?
Certainly! Feel free to leave out or substitute these ingredients to suit your preferences.
3. Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking mix.
4. How can I make the frosting less sweet?
Reduce the powdered sugar slightly or add a squeeze of fresh lemon juice for a tangy balance.
Conclusion
This Hawaiian Pineapple Cake is the perfect combination of tropical flavors and creamy indulgence. Easy to prepare and versatile for any occasion, it’s a dessert that will have everyone asking for seconds. Try it today and bring a slice of paradise to your table!
