Name: Hawaiian Pineapple Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup crushed pineapple (with juice); 1/2 cup vegetable oil; 3 eggs; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract

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why make this recipe

This Hawaiian Pineapple Cake is sweet, simple, and bright. It uses canned crushed pineapple and basic pantry items. It bakes fast and tastes fresh. Many people like it for picnics, family meals, and simple desserts.

introduction

This cake is easy for new bakers and busy cooks. It needs no fancy tools and uses one bowl for wet ingredients. For a quick reference and similar ideas, see the Hawaiian pineapple cake recipe page.

how to make Hawaiian Pineapple Cake

Follow the steps below. The batter is soft because of the pineapple juice. Do not overmix. For a different pineapple cake style, you can read the steps for Pineapple Heaven Cake for more ideas.

Ingredients :

2 cups all-purpose flour, 1 cup granulated sugar, 1 cup crushed pineapple (with juice), 1/2 cup vegetable oil, 3 eggs, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla extract

Directions :

Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, and salt.
In another bowl, mix the crushed pineapple, vegetable oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared cake pan.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before serving.

how to serve Hawaiian Pineapple Cake

Serve warm or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream if you like. For small party ideas and mini desserts, you can look at the Apple Crisp Mini Cheesecakes page for serving tips and mini cake ideas.

how to store Hawaiian Pineapple Cake

Cool the cake fully before storing. Wrap the cake tightly in plastic wrap or put it in an airtight container. Store at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap well and freeze for up to 2 months.

tips to make Hawaiian Pineapple Cake

Use the pineapple with its juice for more flavor and moist cake.
Stir until just mixed to keep the cake light.
Test with a toothpick near the center to check doneness.
Let the cake cool before slicing to get clean pieces.

variation (if any)

Add shredded coconut to the batter or on top for a tropical touch.
Fold in chopped macadamia nuts for crunch.
Make it an upside-down cake by adding pineapple rings and brown sugar to the pan before pouring batter.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes. Drain some juice and chop fine. You may need a little less liquid.

Q: Can I use oil alternatives like butter?
A: Yes. Melted butter works but it can change texture and flavor slightly.

Q: Can I make this in muffin tins?
A: Yes. Bake at the same temperature and check after 18-22 minutes.

Q: Do I need to drain the crushed pineapple?
A: No. This recipe uses the juice to keep the cake moist.

Q: Can I add a glaze?
A: Yes. A simple powdered sugar glaze or cream cheese frosting works well.

Conclusion

Try a different pineapple style with the Hawaiian Pineapple Upside-Down Cake Recipe – Allrecipes for a sweet caramel top. For a fun, soft poke cake idea, see the Hawaiian Pineapple Poke Cake – Most Delicious Life. If you want a creamy layered option, read about the Hawaiian Wedding Cake– Cool, Creamy, Fruity and EASY!.