Sunshine in cake form. This Hawaiian Pineapple Cake is unbelievably moist thanks to crushed pineapple baked right into the batter, and it’s crowned with a tangy cream cheese frosting kissed with pineapple juice.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 (20 oz) can crushed pineapple, undrained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped nuts (optional)
- 8 oz cream cheese, softened (frosting)
- 1/2 cup unsalted butter, softened (frosting)
- 3 cups powdered sugar (frosting)
- 1 tsp vanilla extract (frosting)
- 1–2 tbsp pineapple juice (frosting)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
- Whisk together the flour, sugar, baking soda, and salt.
- Add the eggs, vanilla, and the undrained crushed pineapple; mix well. Fold in the coconut and nuts if using.
- Pour into the prepared pan and bake 35–40 minutes, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and pineapple juice; beat until fluffy. Spread over the cooled cake.
A tropical crowd-pleaser that’s perfect for potlucks, luaus, or anytime you need a little sunshine.
