This Hawaiian pineapple cake brings a burst of tropical flavor to any table with its super-moist crumb and tangy cream cheese frosting. I have made this as a last-minute dessert for family barbecues and it always becomes the first thing gone from the dessert table. The undrained crushed pineapple makes the cake so soft and juicy you can almost taste the islands in every bite.
My family ate almost half the pan while it was still warm so now I always set aside a few slices if I want any leftovers.
Ingredients
- All purpose flour: helps the cake hold its structure look for a fresh bag so it rises well
- Sugar: gives sweetness use plain white granulated for best results
- Eggs: bring richness and stability always choose large eggs from the coldest part of your fridge
- Baking soda: makes the cake rise be sure it is fresh for the fluffiest texture
- Vanilla: adds warmth and depth real extract makes a difference
- Pinch of salt: balances sweetness look for fine sea salt to dissolve fast
- Crushed pineapple with juice: is the secret to moistness use a good quality brand with only pineapple and juice no syrup
- Chopped nuts: are an optional crunch toasted pecans or walnuts add extra flair
- Butter (for frosting): gives richness use real butter never margarine
- Cream cheese: softens for that tangy creamy spread room temperature makes mixing easy
- Confectioners sugar: helps the frosting become fluffy always sift if lumpy
- Coconut: sprinkle for garnish if you want a tropical finish
- Chopped nuts (for topping): add them while the frosting is warm so they stick
Instructions
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