✔ Preheat oven to 350°F (175°C).
✔ Grease a 9×13-inch baking dish.
2️⃣ Make the Cake Batter
✔ In a large bowl, whisk together flour, sugar, baking soda, and salt.
✔ Add eggs, vanilla extract, and the entire can of crushed pineapple (including juice).
✔ Stir until just combined (do not overmix).
3️⃣ Bake the Cake
✔ Pour batter into the prepared baking dish.
✔ Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
✔ Let the cake cool completely before frosting.
4️⃣ Prepare the Frosting
✔ In a bowl, beat cream cheese and butter until smooth and creamy.
✔ Add powdered sugar and vanilla extract, and mix until light and fluffy.
5️⃣ Frost & Garnish
✔ Spread frosting evenly over the cooled cake.
✔ Sprinkle with shredded coconut and chopped pecans or walnuts for extra crunch!
🥄 Serving & Storage Tips
✔ Serve chilled or at room temperature.
✔ Store leftovers in the refrigerator for up to 5 days.
✔ Freeze unfrosted cake for up to 2 months. Thaw before frosting and serving.
🔥 Variations & Customization
🔹 Coconut Twist – Add ½ cup coconut flakes to the batter for extra tropical flavor. 🥥
🔹 Carrot-Pineapple Cake – Mix in ½ cup shredded carrots for a fun twist! 🥕
🔹 Gluten-Free – Swap all-purpose flour with gluten-free flour blend.
❓ FAQ – Your Questions Answered!
Q: Can I use fresh pineapple instead of canned?
A: Yes! Blend 2 cups of fresh pineapple to create a crushed pineapple consistency.
Q: Can I make cupcakes instead of a cake?
A: Absolutely! Pour batter into muffin tins and bake for 18-20 minutes.
Q: Does the cake need to be refrigerated?
A: Yes, since the frosting contains cream cheese, it’s best to keep it chilled.
🏆 Final Thoughts – A Taste of the Tropics!
This Hawaiian Pineapple Cake is a tropical dream come true! 🍍✨ Moist, fluffy, and full of pineapple goodness, it’s perfect for any occasion.
