Description
Indulge in a slice of paradise with our Hawaiian Pineapple Cake. This moist and flavorful cake is bursting with the sweet, tropical flavor of pineapple and is perfectly complemented by a rich cream cheese frosting. Whether you’re hosting a summer party or simply craving a delicious dessert, this cake is sure to impress. It’s easy to make and provides a delightful escape to the tropics with every bite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 (20-ounce) can of crushed pineapple (undrained, in its own juice, not syrup)
- 1 cup chopped nuts (optional)
For the Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners’ sugar
- Coconut for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Prepare the Cake Batter: In a large bowl, mix together the all-purpose flour, granulated sugar, eggs, baking soda, vanilla extract, and a pinch of salt. Add the undrained crushed pineapple to the mixture. Stir until all ingredients are well combined. If desired, fold in the chopped nuts.
- Bake the Cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Cream Cheese Frosting: While the cake is baking, make the frosting. In a medium bowl, beat together the softened butter and cream cheese until creamy. Gradually mix in the confectioners’ sugar and vanilla extract until the frosting is smooth and spreadable.
- Frost the Cake: Once the cake has cooled slightly but is still warm, spread the cream cheese frosting evenly over the top. Garnish with shredded coconut and additional chopped nuts if desired.
- Cool and Serve: Allow the frosting to set before cutting the cake into squares. Enjoy while still warm or at room temperature.
Notes
Serving Tips:
- Serve at Room Temperature: For the best flavor and texture, serve the cake at room temperature. This allows the cream cheese frosting to remain creamy and the cake to be at its most flavorful.
- Garnishing: If you haven’t already, sprinkle additional shredded coconut on top of the frosting for a decorative touch. Chopped nuts also add a nice texture and flavor contrast.
- Cutting the Cake: Use a sharp knife to cut the cake into even squares or rectangles. Clean the knife between cuts for cleaner slices.
- Pairing: This cake pairs wonderfully with a cup of coffee or tea. For a more indulgent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Presentation: For a special touch, serve the cake on a cake stand or decorative platter. Adding a few fresh pineapple slices around the base can enhance the tropical theme.
Storage Tips:
- Room Temperature Storage: Store the cake in an airtight container at room temperature for up to 3 days. This helps to keep the cake moist and fresh.
- Refrigeration: If you plan to keep the cake for more than 3 days, store it in the refrigerator. The cream cheese frosting needs to be kept chilled. Place the cake in an airtight container or cover it tightly with plastic wrap.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. For best results, freeze the cake without the frosting and add it after thawing.
- Thawing: To thaw, transfer the cake from the freezer to the refrigerator for several hours or overnight. If the cake was frozen with the frosting, allow it to come to room temperature before serving.
- Avoiding Dryness: To prevent the cake from drying out, ensure it is properly wrapped before storing. Additionally, placing a slice of bread in the container can help retain moisture.
By following these serving and storage tips, you can ensure that your Hawaiian Pineapple Cake remains as delicious and enjoyable as the day it was baked.