If you’re looking for a delightful dessert that brings a taste of the tropics to your home, then look no further than this Hawaiian Pineapple Cake! With its incredibly moist texture and sweet, sun-kissed flavor, this cake is a slice of paradise on your table. Imagine biting into a fluffy, golden cake with chunks of pineapple peeking through, coupled with a luscious creamy topping—it’s a culinary dream!
I first encountered this gem at a family gathering, where everyone was raving about it. It turned out to be a well-kept secret, incredibly easy to make and a big hit with everyone. My Aunt Sue often says, “the way to a man’s heart is through his stomach,” and with this cake, I don’t think she could be more right. If you love your desserts as much as you love family, you must try this Hawaiian Pineapple Cake! If you’ve enjoyed my popular chocolate mug cake recipe, you’ll love this tropical twist just as much!
What is Hawaiian Pineapple Cake (Moist & Easy!)?
So, what’s in a name? Why call it Hawaiian Pineapple Cake? Some say it’s all about those luscious, juicy pineapples that whisk you away to an island paradise with each bite. I like to think it’s named for the fun, carefree vibes it brings to any family gathering when you serve it. Picture this: a hot summer evening, a gathering of your loved ones, and this cake stealing the show. Trust me, it’s a legend in the making! So if you ever find yourself wondering what dessert to impress your family with, look no further. This cake is calling your name!
Why You’ll Love This Hawaiian Pineapple Cake (Moist & Easy!)
There are so many reasons to fall in love with this Hawaiian Pineapple Cake! Firstly, its moist and tender texture is a standout, and every slice is bursting with the sweet, refreshing flavor of pineapple. Secondly, making this delightful dessert is a cost-effective way to treat your family without breaking the bank; I mean, who doesn’t love a homestyle dessert that doesn’t demand gourmet ingredients? Finally, the cake easily pairs with various toppings, be it whipped cream, crushed nuts, or drizzles of coconut cream—let your creativity shine! If you’re a fan of tropical flavors, you might also enjoy a fruity upside-down cake, but I must say, this one has a special charm that’s hard to beat. So, grab your apron and let’s dive in!
How to Make Hawaiian Pineapple Cake (Moist & Easy!)
You’ll be amazed at how easy and satisfying it is to whip up this Hawaiian Pineapple Cake in no time. With its soft crumb and deliciously sweet flavor, it’s perfect for any occasion—whether it’s a cozy gathering or an effortless weeknight dessert. Plus, with just about 20 minutes of prep time, you can have this treat baking away while you kick back and relax!
Key Ingredients for Hawaiian Pineapple Cake (Moist & Easy!)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup crushed pineapple (drained)
- 1/2 cup sour cream (or plain yogurt)
- Optional Toppings: Shredded coconut, crushed pecans, or a dollop of whipped cream
This cake is super simple, and none of the ingredients are daunting—everything is appropriate for halal eating!
Step-by-Step Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little butter or cooking spray.
- Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended.
- Cream the Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Eggs: Incorporate each egg, one at a time, making sure to mix well after each addition.
- Stir in Crushed Pineapple and Sour Cream: Fold in the crushed pineapple (make sure it’s well-drained) and sour cream into the butter-sugar mixture until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined and smooth. Be careful not to overmix!
- Bake: Pour the batter into your prepared cake pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Top Tips for Perfecting Hawaiian Pineapple Cake (Moist & Easy!)
- Substitutions: Feel free to replace the pineapple with mango or peach for a different fruity flavor. Just make sure they’re canned and well-drained to maintain the cake’s moisture.
- Timing is Key: Watch the cake towards the end of the baking time. Oven times can vary, so make sure to check for doneness to avoid a dry cake.
- Prevent Sticking: To keep your cake from sticking, ensure your pan is well-greased, and don’t skip the cooling process before inverting it.
Storing and Reheating Tips
To store your Hawaiian Pineapple Cake, wrap it tightly with plastic wrap and keep it in the refrigerator for up to 5 days. If you’d like to freeze it, cut it into slices and place them in an airtight container or freeze-safe bag for up to 3 months. When you’re ready to enjoy it again, simply remove a slice and let it thaw in the fridge or enjoy it at room temperature for the best taste. For a quick reheating option, pop it in the microwave for about 10 seconds, and you’ll have cake that tastes fresh and irresistible!
Now that you’ve learned how to make this Hawaiian Pineapple Cake, it’s time to pull out your mixing bowls and get baking! Your family will thank you for this delicious addition to your dessert roster! Enjoy every moist and flavorful bite!
Hawaiian Pineapple Cake
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup crushed pineapple (drained)
- 1/2 cup sour cream (or plain yogurt)
Optional Toppings
- Shredded coconut
- Crushed pecans
- Dollop of whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little butter or cooking spray.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended.
- In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Incorporate each egg, one at a time, mixing well after each addition.
- Fold in the crushed pineapple and sour cream into the butter-sugar mixture until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined and smooth. Be careful not to overmix!
Baking
- Pour the batter into the prepared cake pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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