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Hawaiian Pineapple Cake with Cream Cheese Frosting

This easy and delicious Hawaiian Pineapple Cake is pure sunshine! A moist, tender cake made with crushed pineapple, topped with a tangy, sweet cream cheese frosting. Perfect for gatherings or a simple treat.
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Cook Time 35 minutes
Course: Dessert
Cuisine: American, Hawaiian, Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • All-purpose flour
  • Sugar granulated
  • Eggs
  • Baking soda
  • Vanilla extract
  • Salt pinch
  • 1 can crushed pineapple 20 ounce, undrained, in its own juice
  • 1 cup chopped nuts optional (walnuts or pecans)
For the Cream Cheese Frosting
  • 0.5 cup unsalted butter 1 stick, softened
  • 1 package cream cheese 8 ounce, softened
  • 1 tsp vanilla extract
  • 1.5 cups confectioners' sugar powdered sugar
  • Shredded coconut optional (for garnish)

Equipment

  • Large Mixing Bowl
  • 9x13-inch baking pan
  • Electric mixer
  • medium bowl

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a standard 9x13 inch baking pan using butter and flour, cooking spray, or parchment paper.
  2. Step 2: In a large mixing bowl, combine the flour, sugar, eggs, baking soda, vanilla extract, salt, and the undrained crushed pineapple. Mix with a spoon or spatula until just combined. Do not overmix.
  3. Step 3: Pour the batter into the prepared 9x13 inch pan. Use your spatula to spread it out evenly.
  4. Step 4: Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. Step 5: While the cake is baking or cooling slightly, make the frosting. In a medium bowl, add the softened butter, softened cream cheese, and vanilla extract. Beat together with an electric mixer (or whisk) until light and creamy.
  6. Step 6: Gradually add the confectioners' sugar to the cream cheese mixture, beating on low speed initially, then on a slightly higher speed until smooth and fluffy.
  7. Step 7: Frost the cake while it is still warm, but not piping hot (about 10-15 minutes out of the oven). Spread the cream cheese frosting evenly over the warm cake.
  8. Step 8: Optionally, sprinkle chopped nuts and/or shredded coconut over the top of the frosting for garnish.

Notes

Use undrained crushed pineapple for essential moisture. Ensure butter and cream cheese are properly softened for smooth frosting. Don't overmix the batter. Store leftovers in the refrigerator in a tightly covered pan or airtight container for 3-4 days.