Here’s a detailed recipe for a Hawaiian Pineapple Cake, a moist, tropical treat that combines sweet pineapple with a soft, buttery cake:
Ingredients (for 8–10 servings)
Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1 cup crushed pineapple, drained (reserve juice for glaze)
Pineapple Glaze:
- ¼ cup powdered sugar
- 1–2 tbsp reserved pineapple juice
Optional Topping:
- Toasted coconut flakes or chopped macadamia nuts
Instructions
- Preheat Oven:
- 350°F (175°C). Grease and flour an 8-inch square or round pan.
- Mix Dry Ingredients:
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla extract.
- Combine Wet & Dry:
- Alternately add dry ingredients and sour cream, mixing until smooth.
- Fold in crushed pineapple.
- Bake:
- Pour batter into prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Glaze:
- Mix powdered sugar with enough pineapple juice to make a smooth glaze.
- Drizzle over warm cake.
- Optional Topping:
- Sprinkle toasted coconut flakes or chopped macadamia nuts for added tropical flavor.
- Cool & Serve:
- Let cake cool slightly before slicing. Serve warm or at room temperature.
Tips
- Drain Pineapple well to avoid excess moisture in the cake.
- Enhance tropical flavor: Add a teaspoon of coconut extract or a few tablespoons of crushed pineapple juice to the batter.
- Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate up to a week.
If you want, I can also give a mini cupcake version of Hawaiian Pineapple Cake, perfect for parties or individual servings.
Do you want me to give that version?
