This Hawaiian Pineapple Cake is a light and tropical dessert that combines moist layers of cake with juicy pineapple and creamy frosting. It’s a refreshing treat that’s perfect for any occasion, whether you’re celebrating a special event or just want to enjoy a slice of paradise at home.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple (drained, reserve juice)
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp reserved pineapple juice
- 1 tsp vanilla extract
For the Filling & Topping:
- 1 ½ cups crushed pineapple (drained)
- Pineapple chunks for garnish
Step-by-Step Instructions:
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and buttermilk. Beat the mixture until smooth and well combined.
- Gently fold in the drained crushed pineapple.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely before assembling.
2. Make the Frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and continue beating until light and fluffy.
- Mix in the reserved pineapple juice and vanilla extract until fully combined.
3. Assemble the Cake:
- Place one cake layer on a serving plate and spread a thin layer of cream cheese frosting on top.
- Add a generous layer of drained crushed pineapple on top of the frosting.
- Place the second cake layer on top, repeat the process, and finish with the third layer.
- Spread the remaining cream cheese frosting over the top and sides of the cake.
4. Garnish the Cake:
- Garnish the top of the cake with pineapple chunks for an added tropical touch.
5. Serve and Enjoy:
- Slice the cake and serve chilled or at room temperature for a refreshing, fruity dessert.
Tips for Hawaiian Pineapple Cake:
- Extra Pineapple Flavor: Add a tablespoon of pineapple juice to the cake batter for even more tropical flavor.
- Make-Ahead Tip: You can bake the cake layers a day in advance and assemble them when you’re ready to serve.
- Storage: Store leftover cake in an airtight container in the fridge for up to 3 days.
FAQs About Hawaiian Pineapple Cake:
Can I use canned pineapple for this recipe?
Yes! Canned pineapple works perfectly for both the crushed pineapple in the batter and the chunks for garnish.
Can I freeze the cake?
Yes, you can freeze the cake layers before assembling. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting and serving.
Can I add coconut to the cake?
Absolutely! For a tropical twist, add shredded coconut to the cake batter or sprinkle some on top of the frosting.
This Hawaiian Pineapple Cake is a tropical delight, with its moist cake layers and refreshing pineapple filling. Whether you’re serving it for a special celebration or simply indulging in a sweet treat, this cake is sure to bring a taste of paradise to your table!