Hawaiian Pineapple Cake

How to make Hawaiian Pineapple Cake

Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: In a large bowl, whisk together the flour, granulated sugar, and baking soda.

Step 3: Add eggs, crushed pineapple with juice, and vanilla extract. Mix until just combined. Fold in nuts if using.

Step 4: Pour the batter into the prepared baking dish and spread evenly.

Step 5: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: While the cake bakes, prepare the cream cheese glaze. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to reach desired consistency.

Step 7: Let cake cool slightly, then drizzle the glaze generously over the warm cake. Garnish with pineapple chunks if desired.

Recipe Variations and Possible Substitutions

• Coconut Twist: Add 1/2 cup shredded coconut to the batter or sprinkle on top with the glaze.
• Healthier Version: Replace half the sugar with applesauce or use a sugar substitute.
• Nut-Free Option: Simply omit the pecans or walnuts for an allergy-friendly dessert.
• Tropical Flavor Boost: Add a splash of coconut or rum extract to the batter or glaze.

Storage and Reheating Tips

• Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheating: Warm individual slices in the microwave for 10-15 seconds.
• Freezing: Freeze the unglazed cake for up to 2 months. Thaw overnight and glaze before