Description
This Hawaiian Pineapple Cake Delight is a moist and flavorful dessert featuring a tender pineapple-infused cake, topped with a luscious cream cheese and whipped cream frosting. Garnished with toasted coconut flakes, chopped nuts, maraschino cherries, and extra pineapple chunks, it’s a tropical treat perfect for gatherings and celebrations.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 can (20 oz) crushed pineapple with juice
- 1 teaspoon vanilla extract
Creamy Topping
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Garnish
- Toasted coconut flakes
- Chopped pecans or walnuts
- Maraschino cherries
- Extra pineapple chunks
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt to evenly distribute the dry ingredients. Add the eggs, crushed pineapple with juice, and vanilla extract to the dry mixture, then mix everything until you achieve a smooth, well-combined batter.
- Bake: Pour the prepared batter into your greased baking pan, spreading it evenly. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean. Once done, let the cake cool completely in the pan to prepare for frosting.
- Make the Creamy Topping: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then beat again until fully combined and fluffy. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, airy frosting.
- Frost the Cake: Once the cake has cooled completely, spread the creamy topping evenly over the surface. Garnish with toasted coconut flakes, chopped pecans or walnuts, maraschino cherries, and extra pineapple chunks to add texture and flavor. For best results, chill the cake in the refrigerator for at least one hour before serving to allow the topping to set and flavors to meld.
Notes
- Ensure the cake is completely cooled before frosting to prevent the topping from melting.
- To toast coconut flakes, spread them in a dry skillet over medium heat, stirring frequently until golden brown.
- For a nut-free version, omit the chopped pecans or walnuts and replace with extra toasted coconut.
- Maraschino cherries can be substituted with fresh cherries or left out if preferred.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
