Description
A delicious Hawaiian Pineapple Cake topped with creamy frosting and nuts, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 large eggs
- 1 can (20 oz / 567 g) crushed pineapple, undrained
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup chopped pecans or walnuts
- ½ cup butter, softened
- 4 oz (115 g) cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp pineapple juice or milk
- Chopped pecans for topping
- Pineapple chunks or tidbits for topping
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add wet ingredients: Add eggs, undrained crushed pineapple, and vanilla. Stir until just combined.
- Add nuts: Fold in the chopped pecans.
- Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely before frosting.
- Make frosting: Beat the softened butter and cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla and enough pineapple juice or milk to reach a smooth, spreadable consistency.
- Frost: Spread the frosting generously over the cooled cake.
- Decorate: Sprinkle with chopped pecans and add small pineapple pieces on top.
- Serve: Chill for about 30 minutes before slicing for cleaner pieces.
Notes
- For a tropical twist, add shredded coconut to the batter or frosting.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg