Ingredients for Hawaiian Pineapple Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 can (20 ounces) crushed pineapple in juice, undrained
- 1 teaspoon vanilla extract
Optional toppings
- ½ cup chopped pecans or walnuts
- 1 cup sweetened shredded coconut
- Cream cheese frosting or a simple glaze
How I Make Hawaiian Pineapple Cake
I start by preheating my oven to 350°F and greasing a 9×13-inch baking pan. In a large bowl, I whisk together flour, sugar, baking soda, and salt until evenly combined. In another bowl, I lightly beat the eggs, then add the entire can of crushed pineapple with its juice and the vanilla.
I pour the wet ingredients into the dry and stir just until everything is moistened—being careful not to overmix for the fluffiest texture. If I want a little crunch, I fold in chopped nuts or coconut at this stage.
I scrape the batter into the prepared pan and smooth the top. The cake bakes for about 30 to 35 minutes, until golden, fragrant, and a toothpick comes out clean. After cooling, I either dust with powdered sugar, slather on cream cheese frosting, or drizzle with a quick glaze.
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