Oh my goodness, let me tell you about this Hawaiian pineapple cake! It’s like a little slice of paradise right in your kitchen. Seriously, every bite is bursting with tropical flavor, and the moist texture will have you dreaming of sandy beaches and warm sunsets. What I love most is how simple it is to whip up—perfect for when you want to impress guests without spending all day in the kitchen. Trust me, once you take that first bite, you’ll be hooked! And the lovely hint of pineapple mixed with the buttery goodness? Wow! This cake is not just a dessert; it’s an experience that brings a taste of Hawaii to your home. So, grab your apron, and let’s get baking! You’re going to love it!
Ingredients List
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
How to Prepare Instructions
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). Trust me, a hot oven is key to getting that lovely rise! While that’s warming up, grab a cake pan—an 8-inch round one is perfect. Grease it up with a bit of butter or non-stick spray so your cake slides out easily later. I like to line the bottom with parchment paper too, just to be safe. A little extra precaution never hurts!
Mixing the Ingredients
Now, let’s get mixing! In a large bowl, cream together the softened butter and sugar until it’s nice and fluffy—about 2-3 minutes should do the trick. Then, add the eggs one at a time, mixing well after each addition. This is where you’ll really start to see that creamy texture come together. Next, stir in the crushed pineapple and vanilla extract, making sure everything is blended beautifully. In another bowl, whisk together your flour, baking powder, baking soda, and salt. Gradually fold those dry ingredients into the wet mixture until just combined—don’t overmix! We want a tender cake, not a tough one.
Baking the Cake
Once your batter is ready, pour it into the prepared cake pan. Smooth the top with a spatula if you want it to look extra nice. Now, pop it in the oven and bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Keep an eye on it, though! Ovens can be tricky, and you don’t want to overbake. When it’s done, take it out and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key here—let it cool before digging in to enjoy that tropical goodness!
Why You’ll Love This Recipe
- It’s incredibly moist and bursting with tropical flavor, making every bite a delightful escape.
- Simple ingredients and easy steps mean you can whip it up without breaking a sweat!
- Perfect for any occasion—whether it’s a summer barbecue or a cozy family dinner.
- It brings a taste of Hawaii right to your home, creating a fun and festive vibe.
- Leftovers (if there are any!) stay fresh and delightful for days in an airtight container.
- Serve it plain or dress it up with whipped cream and coconut flakes for a special touch.
Tips for Success
Alright, let’s make sure your Hawaiian pineapple cake turns out absolutely perfect! Here are some of my favorite tips to keep in mind:
- Don’t skip draining the pineapple: This is super important! If you add too much juice, your cake can become soggy. Drain it well and even give it a little squeeze with a paper towel if needed.
- Room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them mix together smoothly and creates a fluffier cake.
- Measure your flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Compacting flour can lead to a denser cake, and we want it light and airy!
- Keep an eye on baking time: Ovens can vary a lot, so start checking your cake a few minutes before the recommended time. A toothpick should come out clean, but a few crumbs are totally fine!
- Let it cool properly: Resist the urge to dive right in! Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes for easier slicing.
- Experiment with toppings: Feel free to get creative with toppings! A sprinkle of toasted coconut or a dollop of whipped cream can take this cake to the next level.
Follow these tips, and you’ll be enjoying a slice of tropical heaven in no time. Happy baking!
Nutritional Information
Alright, let’s talk about the numbers behind this delicious Hawaiian pineapple cake. Here’s the estimated nutritional information per slice (based on 8 servings):
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 18g
- Protein: 3g
Keep in mind, these values are estimates and can vary based on specific ingredients and portion sizes. But hey, who’s counting when you’re savoring a slice of tropical bliss? Enjoy every bite guilt-free!
FAQ Section
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will give your Hawaiian pineapple cake an even brighter flavor. Just make sure to chop it finely and drain any excess juice before mixing it into the batter.
What can I do if my cake is too dense?
If your cake turns out a bit dense, it might be due to overmixing the batter or compacting the flour when measuring. Next time, be gentle when combining the wet and dry ingredients, and ensure you measure the flour correctly!
How should I store leftovers?
Store any leftover Hawaiian pineapple cake in an airtight container at room temperature for a day or two. If you want to keep it longer, pop it in the fridge for up to a week. Just make sure it’s covered well to maintain its moisture!
Can I freeze this cake?
Yes, you can! Wrap individual slices tightly in plastic wrap, then store them in a freezer-safe bag or container. They’ll keep well for about 2-3 months. Just thaw in the fridge overnight when you’re ready to enjoy a slice again!
What toppings do you recommend?
I love serving this Hawaiian pineapple cake with a dollop of whipped cream and a sprinkle of toasted coconut for that extra tropical vibe. You could also throw on some fresh fruit, like sliced strawberries or kiwi, for a stunning presentation!
Serving Suggestions
Now that you’ve baked this scrumptious Hawaiian pineapple cake, let’s talk about how to elevate your serving experience! I love to pair this delightful cake with a few simple additions to really bring out those tropical flavors. Here are some of my favorite ideas:
- Whipped Cream: A generous dollop of freshly whipped cream adds a light, airy touch that complements the cake’s moist texture perfectly.
- Toasted Coconut Flakes: Sprinkling some toasted coconut on top not only looks beautiful but also enhances that tropical vibe—trust me, it’s a game changer!
- Fresh Fruit: Serve slices of this cake alongside fresh tropical fruits like mango, kiwi, or strawberries for a vibrant, colorful plate.
- Ice Cream: A scoop of vanilla or coconut ice cream next to a warm slice of cake? Oh my goodness, it’s pure bliss!
- Homemade Fruit Sauce: Drizzle a homemade sauce made from blended berries or a pineapple-coconut syrup over the cake for an extra layer of flavor.
With these simple accompaniments, you’ll create a beautiful dessert presentation that will wow your friends and family. Enjoy every delightful bite!
Print
Hawaiian Pineapple Cake: 5 Steps to Tropical Bliss
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
A delicious Hawaiian pineapple cake that is moist and flavorful.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together.
- Add eggs one at a time, mixing well after each addition.
- Stir in the crushed pineapple and vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Serve with whipped cream for added flavor.
- Store leftovers in an airtight container.
- Can be topped with coconut flakes for a tropical twist.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Hawaiian pineapple cake, dessert, tropical cake