Description
This Hawaiian Pineapple Cake offers a delightful blend of moist, buttery cake and the tropical sweetness of crushed pineapple. Perfectly spiced with vanilla and lightly leavened, it’s an easy-to-make dessert that brings a comforting slice of island joy to your table. Ideal for family gatherings or anytime you crave a sweet and fruity treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to make sure it’s ready for baking the cake evenly.
- Prepare the Baking Pan: Grease and flour a 9×13 inch baking pan to prevent the cake from sticking and ensure easy removal.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them and maintain a smooth batter.
- Mix in Pineapple and Vanilla: Stir in the drained crushed pineapple along with the vanilla extract to blend in the tropical flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Pour Batter into Pan: Pour the prepared batter into the greased and floured baking pan and smooth the top evenly.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing into 12 servings and serving.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- You can add a pinch of cinnamon or nutmeg for a subtle spice twist.
- For a richer flavor, substitute milk with coconut milk.
- This cake can be topped with whipped cream or a cream cheese frosting for added indulgence.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
