Introduction
Hawaiian Pineapple Cake is a moist, tropical dessert that celebrates the sweet and tangy flavor of fresh or canned pineapple. Often baked as a single layer or sheet cake, it’s topped with a luscious glaze or frosting, making it perfect for birthdays, holidays, or any celebration that calls for a touch of aloha.
Origin
Pineapple became a staple in Hawaii in the early 20th century through the pineapple industry. The cake itself is inspired by Hawaiian home baking, blending tropical fruit with simple cake techniques, making it accessible for everyday desserts and festive occasions.
Cultural Significance
Hawaiian Pineapple Cake symbolizes hospitality, celebration, and tropical abundance. Pineapple itself is a Hawaiian symbol of welcome, so this cake often appears at luaus, family gatherings, and gift exchanges, showcasing the warmth of the islands through flavor and sweetness.
Ingredients Quantity (Serves 8–10)
For the Cake:
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Salt: ½ teaspoon
- Unsalted butter (softened): ¾ cup (170 g)
- Granulated sugar: 1 cup
- Eggs: 3 large
- Vanilla extract: 2 teaspoons
- Pineapple (crushed, drained): 1 cup
For the Glaze or Frosting:
- Powdered sugar: 1 cup
- Pineapple juice or milk: 2–3 tablespoons
- Vanilla extract: ½ teaspoon
- Optional: Coconut flakes for garnish
Optional Additions
- Shredded coconut in the batter or topping
- Chopped macadamia nuts for crunch
- Rum or pineapple liqueur for flavor
- Cream cheese frosting instead of glaze
Tips for Success
- Drain crushed pineapple well to prevent soggy cake.
- Cream butter and sugar until light and fluffy for a tender texture.
- Use room-temperature eggs for better incorporation.
- Cool cake completely before glazing to avoid melting the topping.
- For extra moisture, fold in pineapple gently without overmixing.
Instructions
- Preheat oven to 175°C (350°F). Grease and flour an 8×8-inch or 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time, followed by vanilla.
- Fold in crushed pineapple.
- Gradually add dry ingredients, mixing until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes (smaller pan) or 45–50 minutes (larger pan), until a toothpick inserted comes out clean.
- Cool completely.
For the Glaze:
- Mix powdered sugar, pineapple juice, and vanilla until smooth.
- Drizzle over cooled cake and sprinkle optional coconut flakes.
- Let set before slicing.
Description
Hawaiian Pineapple Cake is moist, tender, and sweet-tangy, with tropical pineapple flavor shining through every bite. The optional glaze adds extra sweetness and a glossy finish, making it both visually appealing and deliciously soft.
Nutritional Information (Approximate per serving)
- Calories: 280–320 kcal
- Carbohydrates: 45–50 g
- Protein: 3–4 g
- Fat: 10–12 g
- Fiber: 1–2 g
- Sugar: 25–30 g
Conclusion
Hawaiian Pineapple Cake is a tropical-inspired dessert that combines simplicity and indulgence. Its moist texture and fruity sweetness make it a favorite for family celebrations, potlucks, and gifting.
Recommendation
Serve chilled or at room temperature. Pair with a cup of tea, coffee, or tropical fruit punch. For added flair, top with whipped cream or extra pineapple chunks.
Embracing Healthful Indulgence
Using fresh pineapple provides natural sweetness and vitamin C, while moderate portion sizes allow you to enjoy the tropical flavors without overindulgence. Coconut or nuts can add healthy fats and texture.