Go Back
Hawaiian Pineapple Cake Delight topped with fresh pineapple and cream

Hawaiian Pineapple Cake Delight

A delightful and moist cake featuring crushed pineapple and toasted coconut, perfect for summer gatherings and celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Can be replaced with gluten-free flour blend.
  • 1.5 cups granulated sugar Brown sugar works for a deeper molasses flavor.
  • 0.5 cups unsalted butter, softened Coconut oil is a vegan alternative.
  • 1 cup buttermilk Substitute with non-dairy milk mixed with lemon juice.
  • 1 can (8 oz) crushed pineapple, drained Fresh pineapple is also fantastic.
  • 3 large eggs Substitute with flaxseed meal mixed with water for a vegan option.
  • 1 teaspoon vanilla extract Almond extract can be a nice twist.
  • 1 teaspoon baking soda Baking powder can be doubled in its place.
  • 1 teaspoon baking powder Ensure it’s fresh for best results.
  • 0.5 teaspoon salt Balances sweetness and enhances flavor.
  • 1 cup toasted coconut (for topping) Omit for a nut-free version.
  • to taste butter frosting Cream cheese frosting is another delicious option.

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, combine the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with buttermilk. Mix until just combined.
  5. Fold in the crushed pineapple.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once cooled, frost the cakes with butter frosting and sprinkle with toasted coconut.
  9. Serve and enjoy!

Notes

Serve chilled or at room temperature with whipped cream and a sprinkle of toasted coconut. Store in an airtight container in the fridge for up to five days. Freeze for up to three months, thawing overnight in the fridge before serving.