Why make this recipe
Hawaiian Pineapple Cream Cake is a delightful dessert that brings a taste of the tropics to your kitchen. Its combination of sweet pineapple, creamy layers, and soft cake makes it a favorite for parties and gatherings. Not only does it taste fantastic, but it also looks beautiful, making it a showstopper on any dessert table. The cake is moist and fluffy, while the cream cheese filling adds richness that perfectly balances the sweetness of the pineapple. Whether you’re celebrating a special occasion or simply want to treat yourself and your family, this cake is sure to please everyone.
How to make Hawaiian Pineapple Cream Cake
Ingredients :
- 2 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 2 tsp baking powder
- 1⁄2 tsp salt
- 3 large eggs
- 1⁄2 cup vegetable oil
- 1 cup crushed pineapple (with juice)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1⁄2 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup crushed pineapple, well drained
- 1⁄2 cup pineapple juice
- 2 tbsp sugar
- 1 tsp cornstarch
- 1⁄2 cup brown sugar
- 1⁄2 cup flour
- 1⁄4 cup melted butter
- Fresh pineapple chunks (for garnish)
- Maraschino cherries (for garnish)
- Extra whipped cream (for garnish)
Directions :
Preheat the Oven: Start by preheating your oven to 175°C (350°F). This step is essential to ensure your cake bakes evenly.
Prepare the Baking Pan: Grease and line a square baking pan with parchment paper. This will help the cake come out easily after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps for a smooth batter.
Combine Wet Ingredients: Add the eggs, vegetable oil, crushed pineapple (with juice), and vanilla extract to the dry ingredients. Mix everything together until just combined. Avoid over-mixing to keep the cake light and fluffy.
Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Place it in the oven and bake for 35–40 minutes. You’re looking for a golden color on top and a toothpick or cake tester inserted in the center should come out clean.
Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely. This cooling process is important as it makes it easier to slice the cake later.
Prepare the Cream Filling: While the cake is cooling, prepare the cream cheese filling. In a bowl, beat the softened cream cheese until smooth. Slowly add the powdered sugar and mix well until combined.
Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks. This means when you lift the whisk, the cream should hold its shape but still be a bit soft.
Combine Cream Cheese and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream; you want the filling to be light and airy.
Add Drained Pineapple: Stir in the well-drained crushed pineapple into your cream mixture, making sure it’s well incorporated.
Layer the Cream: Once the cake has completely cooled, slice it horizontally. Spread the cream filling evenly over the bottom layer of the cake.
Prepare the Glaze: In a small saucepan, heat pineapple juice and sugar over medium heat. Stir until the sugar dissolves. In a small bowl, mix cornstarch with 1 tablespoon of water, then add this mixture to the saucepan. Cook, stirring continuously until the mixture thickens and becomes glossy. This will be your glaze.
Drizzle the Glaze: Drizzle the warm glaze over the cream layer on the cake. This adds an extra layer of sweetness and tartness.
Prepare the Crumble: In a separate bowl, mix together the brown sugar, flour, and melted butter. This will create a crumble topping. Sprinkle this mixture evenly over the top of the cake.
Garnish and Chill: Finally, garnish your cake with fresh pineapple chunks and maraschino cherries for that perfect tropical look. Chill the cake in the refrigerator for at least 1 hour before slicing. This chilling time helps firm up the layers for cleaner slices.
How to serve Hawaiian Pineapple Cream Cake
To serve this delicious Hawaiian Pineapple Cream Cake, carefully slice it into squares using a sharp knife. You can put each piece on a plate and add a dollop of extra whipped cream on top for an added touch. Fresh pineapple chunks and maraschino cherries can also be arranged around the plate for presentation. This cake tastes great when served cold, making it a refreshing dessert option, especially on warm days.
How to store Hawaiian Pineapple Cream Cake
This cake can be stored in the refrigerator for up to five days. Be sure to cover it with plastic wrap or keep it in an airtight container to maintain its freshness. If you have leftover slices, you can also wrap them individually for easy grab-and-go snacks. If you want to keep it longer, the cake can be frozen for up to two months. Just wrap the whole cake tightly or slice it first and use freezer-safe containers. Thaw it in the refrigerator overnight before serving.
Tips to make Hawaiian Pineapple Cream Cake
Use Fresh Ingredients: For the best taste, use fresh eggs, quality vanilla extract, and fresh or well-drained canned pineapple.
Do Not Overmix: When mixing the batter, overmixing can make the cake dense. Stir until just combined for a light texture.
Chill the Cake: Allowing the cake to chill after adding the glaze helps the layers set and ensures clean cuts when slicing.
Add Coconut: For added flavor and texture, consider adding shredded coconut to the cream filling or as a topping.
Use Different Fruits: If desired, you can experiment with other fruits like mango or banana to change up the flavor profile.
Variation
You can customize this Hawaiian Pineapple Cream Cake in several ways:
- Tropical Twist: Mix in shredded coconut to the batter or cream filling for a more tropical flavor.
- Fruit Variations: Swap the pineapple for other fruits like mango, peach, or a mix of berries to create your own unique version.
- Nuts for Crunch: Add chopped nuts like pecans or walnuts to the crumble topping for added texture and flavor.
FAQs
1. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can be used, but make sure to chop it finely and drain any excess juice to avoid making the cake too wet.
2. Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and keep it covered in the refrigerator. Just add the cream filling and glaze on the day you plan to serve it.
3. What should I do if my cake is too dry?
If your cake turns out dry, you can brush it with a little extra pineapple juice or a simple syrup before adding the cream filling and glaze. This will help add moisture back into the cake.
4. Is this cake suitable for freezing?
Yes, this cake freezes well! Wrap individual slices in plastic wrap and foil, then store in a freezer-safe bag. Just remember to thaw them in the refrigerator before serving.
5. Can I use a different type of cream cheese?
Regular cream cheese is recommended for the best flavor and consistency, but low-fat cream cheese can be used if you’re looking for a lighter version.
Hawaiian Pineapple Cream Cake
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines sweet pineapple, creamy layers, and soft cake, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup crushed pineapple (with juice)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup crushed pineapple, well drained
- 1/2 cup pineapple juice
- 2 tbsp sugar
- 1 tsp cornstarch
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/4 cup melted butter
- Fresh pineapple chunks (for garnish)
- Maraschino cherries (for garnish)
- Extra whipped cream (for garnish)
Instructions
- Preheat your oven to 175°C (350°F).
- Grease and line a square baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the eggs, vegetable oil, crushed pineapple (with juice), and vanilla extract. Mix until just combined.
- Pour the batter into the prepared baking pan and bake for 35–40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese until smooth, then mix in powdered sugar until combined.
- Whip the heavy cream to soft peaks and fold it into the cream cheese mixture.
- Stir in the well-drained crushed pineapple.
- Slice the cooled cake horizontally and spread the cream filling over the bottom layer.
- Heat pineapple juice and sugar in a saucepan until dissolved. Add cornstarch mixture and cook until thickened for glaze.
- Drizzle the glaze over the cream layer of the cake.
- Mix brown sugar, flour, and melted butter for the crumble topping and sprinkle over the cake.
- Garnish with fresh pineapple chunks and maraschino cherries, then chill for at least 1 hour before slicing.
Notes
Use fresh ingredients for the best taste, and consider adding shredded coconut for extra flavor. Store covered in the refrigerator for up to five days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hawaiian cake, pineapple cake, tropical dessert, cream cake, party cake