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Hawaiian Pineapple Cake

A tropical delight that combines the sweetness of ripe pineapple with a moist cake, making for a refreshingly delicious dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Hawaiian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional) Can be replaced with coconut extract for a stronger tropical flavor.
Additions
  • 0.5 cups shredded coconut (optional) For added texture.
  • 1 cup chopped walnuts or pecans (optional) Adds crunch to the cake.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well-blended.
  3. In a separate bowl, combine the crushed pineapple (with juice), applesauce, vanilla extract, and almond extract if using.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. If using, fold in the shredded coconut and nuts.
Baking
  1. Transfer the batter to the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for a few minutes before slicing and serving. Enjoy it warm or at room temperature!

Notes

To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If storing longer, refrigerate for about a week. Reheat leftover slices in the microwave for quick enjoyment.