Hawaiian Pineapple Cake with Cream Cheese
A moist, tropical pineapple cake with a tangy cream cheese frosting, topped with coconut and nuts.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 1 hr 20 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 tsp baking soda
1 tsp vanilla extract
1 pinch salt
1 can (20 oz) crushed pineapple in juice
1/2 cup unsalted butter
1 package (8 oz) cream cheese
1 tsp vanilla extract
1 1/2 cups confectioners’ sugar
1 cup chopped nuts (walnuts or pecans)
coconut flakes for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine dry ingredients (flour, sugar, baking soda, salt).
- Add eggs, 1 tsp vanilla, and the entire can of pineapple with juice. Mix until just combined.
- Fold in chopped nuts. Pour batter into prepared pan.
- Bake for 40-50 minutes, until a toothpick comes out clean. Cool completely in pan.
- For frosting, beat softened butter and cream cheese until smooth.
- Gradually add confectioners’ sugar and 1 tsp vanilla, beating until fluffy.
- Spread frosting over cooled cake. Top with coconut flakes.
Notes
- Use room temperature ingredients for best results.
- Do not drain the pineapple; the juice is essential for moisture and rise.
- Store cake covered in the refrigerator.
Nutrition
- Calories: 300 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g