Hawaiian Pineapple Cake is a delightful treat that brings a taste of the tropics right to your kitchen. This cake is moist, fruity, and full of flavor, making it perfect for any gathering or just a sweet indulgence at home. If you’re looking for a dessert that will wow your family or friends, look no further!
Why Make This Recipe
Making this Hawaiian Pineapple Cake is not just about enjoying a delicious dessert; it’s also about creating lovely memories. I remember my family gathered around the table, each bite sparking joy and smiles. It’s simple to make, so it’s great for busy days or weekends filled with fun. Plus, who can resist the tropical flavors of pineapple?
How to Make Hawaiian Pineapple Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 can (20 oz) crushed pineapple, with juice
- 1⁄2 cup chopped pecans
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix together the flour, sugar, baking soda, and salt.
- In another bowl, beat the eggs and then add the vanilla extract and crushed pineapple (with juice). Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
How to Serve Hawaiian Pineapple Cake
This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit or a sprinkle of toasted coconut on top adds an extra touch of tropical goodness!
How to Store Hawaiian Pineapple Cake
Keep any leftovers in an airtight container at room temperature for up to 3 days. If you want to save it for longer, you can refrigerate it for about a week or freeze it for up to 3 months. Just make sure it’s tightly wrapped!
Tips to Make Hawaiian Pineapple Cake
- Make sure to drain the pineapple well if you want a less moist cake.
- You can toast the pecans before adding them for a deeper flavor.
- For an extra kick, add a bit of cinnamon to the dry ingredients!
Variation
Feel free to swap out the pecans for walnuts or omit the nuts if someone has allergies. You can also add shredded coconut for an added tropical twist!
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can! Just make sure to chop it finely and add a little juice to keep the cake moist.
2. What should I do if the cake sinks in the middle?
Check if you properly measured your ingredients. It’s also important to let the cake bake completely and avoid opening the oven door too soon!
3. Can I make this cake ahead of time?
Absolutely! This cake stays fresh and tastes even better the next day. Just store it properly as outlined above.
