Here’s a classic Hawaiian Pineapple Cake recipe—soft, sweet, and bursting with tropical flavor:
🍍 Hawaiian Pineapple Cake Recipe
Ingredients (for 8–10 servings)
Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup crushed pineapple, drained (reserve juice)
Pineapple Glaze (optional but classic):
- ½ cup powdered sugar
- 1–2 tbsp reserved pineapple juice
Instructions
- Preheat Oven & Prep Pan
- Preheat oven to 175 °C (350 °F).
- Grease and flour an 8×8-inch baking pan or line with parchment paper.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Combine Wet & Dry
- Mix in sour cream and drained crushed pineapple.
- Gradually fold in dry ingredients until just combined.
- Bake
- Pour batter into prepared pan.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack.
- Add Pineapple Glaze (Optional)
- Mix powdered sugar with pineapple juice until smooth.
- Drizzle over cooled cake for extra sweetness and shine.
Tips for the Perfect Tropical Cake
- Extra moist: Use crushed pineapple with juice and fold gently into batter.
- Flavor twist: Add ½ tsp coconut extract for a Hawaiian flair.
- Serving: Great with whipped cream, macadamia nuts, or fresh pineapple slices.
This cake captures the sweet and tangy essence of Hawaii, perfect for breakfast, dessert, or a tropical-themed gathering.
If you like, I can also give a faster “15-minute Hawaiian pineapple mug cake” version for instant tropical dessert cravings. Do you want me to share that?
