Hawaiian Pineapple Cake
A one bowl pineapple sheet cake topped with cream cheese frosting, pecans, and toasted coconut.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 cup granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract for the batter
- 1 pinch salt
- 1 can crushed pineapple in juice 20 oz, undrained
- ½ cup unsalted butter softened, for the frosting
- 8 oz cream cheese softened, for the frosting
- 1 tsp vanilla extract for the frosting
- 1 ½ cup powdered sugar for the frosting
- ½ cup chopped pecans for the topping, optional
- ½ cup sweetened shredded coconut for garnish, optional
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F and stir the flour, sugar, eggs, baking soda, vanilla, salt, and undrained pineapple until combined.
- Bake. Pour into a greased 9x13 dish and bake for 35 to 40 minutes until golden and a toothpick comes out clean.
- Cool. Cool the cake on a rack for about 1 hour so the frosting will not melt.
- Frost. Beat the butter, cream cheese, and vanilla smooth, add the powdered sugar, and spread over the cooled cake.
- Garnish and chill. Top with pecans and coconut and chill for 20 minutes before cutting into squares.
Notes
Substitutions: Use macadamia nuts for pecans or skip the nuts and coconut.
Tips: Do not drain the pineapple and frost only when the cake is fully cool. Skip the raw batter.
Storage: Refrigerate covered for up to 4 days. Freeze the unfrosted cake for up to 3 months.