Here’s a delicious Hawaiian Pineapple Cake recipe—moist, tropical, and perfect for a dessert that reminds you of the islands. This is different from a regular pineapple cake because it often includes a light, fluffy texture and sometimes a cream cheese or pineapple glaze.
Hawaiian Pineapple Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup crushed pineapple, drained
For the Glaze (optional but traditional):
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (from the crushed pineapple)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine ingredients:
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Stir until just combined.
- Fold in crushed pineapple gently.
- Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For glaze, mix powdered sugar with pineapple juice until smooth, and drizzle over the cooled cake.
💡 Tips & Variations:
- Add 1/2 cup shredded coconut on top before baking for extra tropical flavor.
- Some recipes include macadamia nuts for crunch.
- For a creamier version, you can layer with a pineapple cream cheese frosting.
If you want, I can also give you a super-moist, easy one-bowl Hawaiian pineapple cake recipe that’s almost foolproof and perfect for beginners.
Do you want me to share that version?
