HAWAIIAN PINEAPPLE CAKE
A moist, tropical delight that’s perfect for summer gatherings and potlucks
KEY INFO:
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55 minutes
Servings: 12-16 slices
Calories: 320 per slice
Fat: 14g
Protein: 4g
Carbohydrates: 45g
Difficulty: Easy
Dietary: Vegetarian
EQUIPMENT NEEDED:
- Large mixing bowl
- Electric mixer (or whisk)
- 9×13-inch baking pan
- Measuring cups and spoons
- Rubber spatula
- Alternative: Hand mixer can replace stand mixer
INGREDIENTS:
Cake:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- 2 tsp baking soda
- ¼ tsp salt
- 2 large eggs, room temperature
- 1 x 20oz can crushed pineapple (DO NOT DRAIN)
- ¼ cup (60ml) canola oil
- 1 tsp vanilla extract
Optional Add-ins:
- 1 cup shredded coconut
- 1 cup chopped pecans
METHOD:
- Preheat oven to 350°F/175°C
- Combine flour, sugar, baking soda, and salt in large bowl
- Add eggs, undrained pineapple, oil, and vanilla
- Mix for 3 minutes until thoroughly combined
- Pour into ungreased 9×13-inch pan
- Bake for 35-40 minutes until toothpick comes out clean
- Cool for 10 minutes before serving
CRUCIAL TIPS:
- Never drain the pineapple – juice is essential for moisture
- Check cake at 35 minutes to avoid overbaking
- Cake should be golden brown and slightly pulling from edges when done
STORAGE:
- Refrigerate up to 5 days
- Bring to room temperature before serving
- Can be frozen for up to 3 months
COMMON MISTAKES:
- Draining pineapple (leads to dry cake)
- Overmixing batter
- Opening oven door too early
VARIATIONS:
- Add cream cheese frosting
- Include macadamia nuts for authentic Hawaiian twist
- Make cupcakes (reduce bake time to 20-25 minutes)
- Convert to gluten-free using 1:1 flour substitute
This cake brings the taste of the tropics right to your kitchen. The crushed pineapple creates an incredibly moist crumb that stays fresh for days. Perfect for beginners, this recipe proves that sometimes the simplest cakes are the most delicious.
