Hawaiian Pineapple Cake

Name: Hawaiian Pineapple Cake
Total time: 45 min
Cuisine: American
Ingredients: 1 cup walnuts, chopped; crushed pineapple; 2 cans pineapple tidbits; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 0.5 cup softened butter; 0.5 cup granulated sugar; 0.75 cup brown sugar; 3 eggs; 2 teaspoons vanilla extract; 1 cup shredded coconut; 0.75 cup butter, creamed well; 1 block cream cheese; 2 cups icing sugar; vanilla

45m

Serves 1

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Hawaiian Pineapple Cake

facebook.com

45m

Serves 1

Directions

1Prepare your ingredients by chopping walnuts and processing pineapple tidbits into crushed pineapple, reserving the juice from the pineapple.
2Drain a second can of pineapple tidbits and set aside.
3In a bowl, whisk together two cups of all-purpose flour, one teaspoon of baking soda, and one teaspoon of baking powder, then set aside.
4In a separate bowl, cream together half a cup of softened butter, half a cup of granulated sugar, and three-quarters of a cup of brown sugar with a mixer.
5Add three eggs and two teaspoons of vanilla extract to the creamed mixture and mix thoroughly.
6Gradually add the dry ingredients to the moist ingredients, mixing on low speed until about half incorporated.
7Fold in the crushed pineapple and three-quarters of a cup of the reserved pineapple juice.
8Fold in one cup of shredded coconut and one cup of crushed walnuts into the cake batter.
9Pour the batter into a 9x13 prepared dish.
10Sprinkle the top of the cake with shredded coconut.
11Bake the cake in the oven at 350 degrees Fahrenheit for 45 minutes.
12Once the cake is out of the oven, distribute the reserved pineapple tidbits evenly over the top, being careful not to disturb the toasted coconut.
13Allow the cake to cool completely before icing.
14To make the icing, cream three-quarters of a cup of butter with one block of cream cheese until smooth.
15Gradually incorporate two cups of icing sugar into the creamed mixture using a fork first to avoid a mess, then finish with a mixer.
16Add vanilla to taste to the icing and mix well.
17Once the cake is fully cool, ice the cake with the prepared cream cheese frosting.
18Garnish the iced cake with the leftover crushed walnuts.

Ingredients

1 cup walnuts, chopped
crushed pineapple
2 cans pineapple tidbits
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
0.5 cup softened butter
0.5 cup granulated sugar
0.75 cup brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup shredded coconut
0.75 cup butter, creamed well
1 block cream cheese
2 cups icing sugar
vanilla

Equipment

mini food processormixerwhisk9x13 prepared dishovenfork

Tips

If you don't like walnuts, leave them out.
Ensure the cake is fully cooled before icing to avoid a messy application.
When adding icing sugar, gently incorporate it with a fork first to prevent a mess before using a mixer.
Taste the icing sugar mixture and adjust to your preference.

Hawaiian Pineapple Cake

45m

Serves 1

facebook.com

Hawaiian Pineapple Cake

facebook.com

45m

Serves 1

Directions

1Prepare your ingredients by chopping walnuts and processing pineapple tidbits into crushed pineapple, reserving the juice from the pineapple.
2Drain a second can of pineapple tidbits and set aside.
3In a bowl, whisk together two cups of all-purpose flour, one teaspoon of baking soda, and one teaspoon of baking powder, then set aside.
4In a separate bowl, cream together half a cup of softened butter, half a cup of granulated sugar, and three-quarters of a cup of brown sugar with a mixer.
5Add three eggs and two teaspoons of vanilla extract to the creamed mixture and mix thoroughly.
6Gradually add the dry ingredients to the moist ingredients, mixing on low speed until about half incorporated.
7Fold in the crushed pineapple and three-quarters of a cup of the reserved pineapple juice.
8Fold in one cup of shredded coconut and one cup of crushed walnuts into the cake batter.
9Pour the batter into a 9x13 prepared dish.
10Sprinkle the top of the cake with shredded coconut.
11Bake the cake in the oven at 350 degrees Fahrenheit for 45 minutes.
12Once the cake is out of the oven, distribute the reserved pineapple tidbits evenly over the top, being careful not to disturb the toasted coconut.
13Allow the cake to cool completely before icing.
14To make the icing, cream three-quarters of a cup of butter with one block of cream cheese until smooth.
15Gradually incorporate two cups of icing sugar into the creamed mixture using a fork first to avoid a mess, then finish with a mixer.
16Add vanilla to taste to the icing and mix well.
17Once the cake is fully cool, ice the cake with the prepared cream cheese frosting.
18Garnish the iced cake with the leftover crushed walnuts.

Ingredients

1 cup walnuts, chopped
crushed pineapple
2 cans pineapple tidbits
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
0.5 cup softened butter
0.5 cup granulated sugar
0.75 cup brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup shredded coconut
0.75 cup butter, creamed well
1 block cream cheese
2 cups icing sugar
vanilla

Equipment

mini food processormixerwhisk9x13 prepared dishovenfork

Tips

If you don't like walnuts, leave them out.
Ensure the cake is fully cooled before icing to avoid a messy application.
When adding icing sugar, gently incorporate it with a fork first to prevent a mess before using a mixer.
Taste the icing sugar mixture and adjust to your preference.