why make this recipe
Hawaiian Pineapple Cake Delight is not just a cake; it’s a delightful treat that transports you straight to a tropical paradise with every bite. This cake is moist, flavorful, and loaded with the sweetness of pineapple and the crunch of nuts. It’s perfect for any occasion, from family gatherings to birthday celebrations. Plus, it’s simple to make, so you can whip it up even if you’re a beginner in the kitchen.
how to make Hawaiian Pineapple Cake Delight
Ingredients :
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 1 cup crushed pineapple (with juice)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shredded coconut (optional)
- 1/2 cup chopped nuts (optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine flour, sugar, baking soda, and salt.
- In another bowl, mix crushed pineapple, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring just until combined.
- Fold in shredded coconut and chopped nuts if using.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Hawaiian Pineapple Cake Delight
Serve Hawaiian Pineapple Cake Delight on its own or with a scoop of vanilla ice cream for an extra treat. It’s great as a dessert after dinner or even as a sweet snack during the day. You can also top it with whipped cream and additional pineapple pieces for a beautiful presentation.
how to store Hawaiian Pineapple Cake Delight
To keep your Hawaiian Pineapple Cake Delight fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap before placing it in a freezer-safe container. Freeze for up to 3 months.
tips to make Hawaiian Pineapple Cake Delight
- Make sure to use crushed pineapple packed in juice for the best flavor and moisture.
- Don’t overmix the batter; stirring until just combined will keep the cake light and fluffy.
- Feel free to adjust the amount of coconut and nuts according to your taste preferences.
variation
You can add different fruits like mango or banana, or even replace the pineapple with other canned fruits. For a chocolate twist, consider adding chocolate chips to the batter.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it and add some juice to keep the cake moist.
Is it necessary to add coconut?
No, the coconut is optional. If you’re not a fan, feel free to leave it out.
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance and store it in an airtight container. It will still taste great when served!
Hawaiian Pineapple Cake Delight
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup crushed pineapple (with juice) Use crushed pineapple packed in juice for best flavor.
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Optional Ingredients
- 1 cup shredded coconut Optional
- 1/2 cup chopped nuts Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine flour, sugar, baking soda, and salt.
- In another bowl, mix crushed pineapple, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring just until combined.
- Fold in shredded coconut and chopped nuts if using.
- Pour the batter into the prepared pan.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
