Hawaiian Pineapple Cake: A Tropical Delight That Steals the Show – Page 2

Making Hawaiian pineapple cake is a breeze. Follow these simple steps for guaranteed success.

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
Combine Ingredients: In a large mixing bowl, add flour, sugar, eggs, baking soda, vanilla extract, salt, and undrained crushed pineapple. Stir until the mixture is smooth and evenly combined.
Optional Additions: If desired, fold in chopped nuts or shredded coconut for added texture.
Bake: Pour the batter into the prepared pan and bake for 35–40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
Cool Slightly: Allow the cake to cool slightly while you prepare the frosting.

Cream the Base: Using a hand or stand mixer, beat the softened butter and cream cheese until fluffy.
Add Vanilla and Sugar: Mix in the vanilla extract, then gradually add the confectioners’ sugar until fully incorporated.
Frost the Cake: Spread the frosting generously over the warm cake for a slightly melted, glazed effect.
Garnish: Top with shredded coconut or nuts, if desired.

Use the Juice: Always use undrained pineapple to keep the cake moist.
Warm Frosting Hack: Frost the cake while it’s still warm for a glazed texture.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Make Ahead: The cake (unfrosted) can be frozen for up to 3 months. Thaw and frost before serving.
Customization: Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice twist.