Recipe: Hawaiian Pineapple Cake

Instructions

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

2. Mix the Cake Batter:
   In a large bowl, whisk together flour, sugar, baking soda, and salt.
   Add eggs, vanilla, and the entire can of crushed pineapple (with juice).
   Stir just until combined — the batter will be thick and moist.

3. Bake:
   Pour the batter into the prepared pan and spread evenly.
   Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the Frosting:
   While the cake cools, beat cream cheese and butter together until smooth.
   Add powdered sugar and vanilla extract, mixing until creamy.

5. Frost and Serve:
   Spread frosting over the cooled cake. Sprinkle with chopped nuts if desired.
   Refrigerate for at least 30 minutes before slicing for best texture.

Tips

• You can replace the nuts with toasted coconut for a more tropical touch.

• For extra flavor, stir ½ teaspoon of cinnamon into the batter.

• Store leftovers covered in the refrigerator for up to 5 days.