Hawaiian Pineapple Cake
This delightful Hawaiian Pineapple Cake brings the sunshine of the islands into your kitchen with its golden sponge, juicy pineapple chunks, and luscious glaze.
Ingredients
For the Cake
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 2 large eggs
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup crushed pineapple, undrained Can substitute with fresh pineapple.
- 1 tsp vanilla extract
- a pinch salt
For the Glaze
- 1 cup powdered sugar
- 2-3 tbsp pineapple juice Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the sugar, butter, and vegetable oil until light and fluffy.
- Add the eggs one by one, beating well after each addition.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, alternating with the crushed pineapple and vanilla extract. Stir gently just until blended.
- Pour the batter into a greased 9x13 inch baking dish.
- Bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.
- While the cake cools, whisk together the powdered sugar and pineapple juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Fresh pineapple can be used instead of canned. You can add crushed nuts or whipped cream for added texture. This cake can last in an airtight container at room temperature for about 3 days.