Hawaiian Pineapple Cake with Cream Cheese Frosting

Hawaii may seem far away, but this dessert is just an hour from your table. This pineapple cake is the perfect summer dessert, transporting you from wherever you are to the beautiful beaches of the North Shore. It’s special because the cake itself is a little denser, but with every bite you take you get the crunch of walnuts and the chewiness of pineapple chunks. Those little nuggets of pineapple pop with flavor in your mouth, and the cream cheese frosting balances their sweetness.

You can see the chunks of pineapple and walnuts while the cream cheese frosting oozes over the cake. Delicious.

What you’ll need:

  • For the cake:
    • 2 cups minus 4 tablespoons flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 20 ounce can crushed pineapple in light syrup
    • 2 cups sugar (I used Splenda)
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1/2 cup chopped walnuts
  • For the frosting:
    • 1 8-ounce package cream cheese at room temperature (use full-fat)
    • 1/2 cup butter at room temperature (no margarine, real butter)
    • 1 teaspoon vanilla extract
    • 1 1/3 cups powdered sugar
    • 1/2 cup chopped walnuts

What you’ll need to do:

Preheat your oven to 350 degrees.

In a large bowl, combine your flour, baking powder, and salt.

**Tip: If you have a sifter, sift the flour, baking powder, and salt together. I don’t have a sifter, so I used a whisk instead. The sifter works better, but your cake will still taste great even if you don’t have one.

Mix in the pineapple (syrup included), sugar, vanilla, eggs with an electric mixer. This won’t be perfectly smooth because of the pineapple, but you want to make sure it’s well combined. Add the walnuts.

Pour the batter into a greased 13 x 9-inch pan. Bake for 40 minutes.

There’s the batter in the pan, ready to go in the oven.

While the cake is baking, blend the cream cheese, butter, and vanilla in a medium bowl until smooth. It’s really important to use an electric mixer here, I’ve found that good ol’ elbow grease just doesn’t work for frosting (I learned this after many, many failed attempt at making frosting by hand). Add the powdered sugar and mix until smooth. Stir in the walnuts.

See the consistency of the frosting? Perfect! But remember it will melt a little on the hot cake.

Remove the cake from the oven. Use the toothpick test to check if it’s done. Or, instead of using a toothpick, use a fork. Once the cake is done, poke the cake all over with a fork (you want to make holes for the frosting to seep into!).

Here’s the done cake. You can see that it hasn’t risen too much, which is normal. You can also see all those holes I’ve poked with a fork.

Frost immediately and serve.

The full cake has been frosted, and you can smell the pineapple, cream cheese, and butter. It makes me salivate just looking at it!

**I must give credit where credit is due. This recipe was derived from a recipe book my dad gave me, called Treasures of Love: Secret Recipes and Gifts from the Heart. It’s a delicious collection of recipes by the Safari Sisters, who compiled this book to benefit children in Africa.

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