This Hawaiian pineapple cake brings a burst of tropical flavor to any table with its super-moist crumb and tangy cream cheese frosting. I have made this as a last-minute dessert for family barbecues and it always becomes the first thing gone from the dessert table. The undrained crushed pineapple makes the cake so soft and juicy you can almost taste the islands in every bite.
My family ate almost half the pan while it was still warm so now I always set aside a few slices if I want any leftovers.
Ingredients
- All purpose flour: helps the cake hold its structure look for a fresh bag so it rises well
- Sugar: gives sweetness use plain white granulated for best results
- Eggs: bring richness and stability always choose large eggs from the coldest part of your fridge
- Baking soda: makes the cake rise be sure it is fresh for the fluffiest texture
- Vanilla: adds warmth and depth real extract makes a difference
- Pinch of salt: balances sweetness look for fine sea salt to dissolve fast
- Crushed pineapple with juice: is the secret to moistness use a good quality brand with only pineapple and juice no syrup
- Chopped nuts: are an optional crunch toasted pecans or walnuts add extra flair
- Butter (for frosting): gives richness use real butter never margarine
- Cream cheese: softens for that tangy creamy spread room temperature makes mixing easy
- Confectioners sugar: helps the frosting become fluffy always sift if lumpy
- Coconut: sprinkle for garnish if you want a tropical finish
- Chopped nuts (for topping): add them while the frosting is warm so they stick
Instructions
- Prepare the Cake Batter:
- Combine flour sugar eggs baking soda vanilla salt and undrained crushed pineapple in a large mixing bowl by hand until everything is well blended. The batter will be thick and will smell deliciously of pineapple.
- Transfer and Bake:
- Scrape batter into a greased nine by thirteen inch baking pan and smooth the top evenly. Bake at three hundred fifty degrees F for thirty five to forty minutes. The cake is done when golden brown and a skewer comes out clean. Edges should be slightly caramelized.
- Make the Cream Cheese Frosting:
- While the cake bakes beat butter cream cheese and vanilla together until you have a smooth and creamy mixture. This takes a few minutes with a hand mixer but you want it as lump free as possible.
- Mix in Sugar:
- Gradually add confectioners sugar to the cream cheese mixture. Be patient and go slowly so your frosting turns light and whipped.
- Frost While Warm:
- Once the cake comes out and cools for about ten minutes spread the frosting evenly over the surface. The slight warmth helps it glide easily and soak just a bit into the top.
- Garnish and Finish:
- Sprinkle the frosted cake with chopped nuts and coconut if using. Press gently so toppings adhere. Let the cake finish cooling before slicing for the neatest pieces.
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