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Hawaiian Pineapple Cake

A moist and fruity cake filled with the bright flavors of pineapple, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: Hawaiian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter Use unsalted butter for better control of saltiness.
  • 2 cups sugar
  • 4 pieces large eggs Use room temperature eggs for better mixing.
  • 1 can crushed pineapple, drained Drain well to avoid sogginess.
  • 2 teaspoons vanilla extract Alcohol-free is a good choice.
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 cup whole milk Whole milk gives extra richness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, cream together the butter and sugar until fluffy.
  3. Beat in the eggs one at a time, then mix in the crushed pineapple and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and baking soda.
  5. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool in the pan before transferring to a wire rack.

Notes

For a tropical twist, fold in shredded coconut or toasted macadamia nuts.