Hawaiian Pineapple Cake with Crushed Pineapple
This easy sheet cake gets all of its moisture from crushed pineapple and its juice, so there is no butter or oil in the batter. It mixes in one bowl and bakes into a soft, tender cake with a bright tropical flavor. Serve it plain, dusted with powdered sugar, or topped with whipped cream or cream cheese frosting.
Preparation Steps
Heat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking dish or similar size pan.
In a large bowl, whisk together the flour, sugar, baking soda and salt.
Add the eggs, crushed pineapple with all of its juice, and vanilla. Stir with a spatula just until the batter is evenly mixed and no dry flour remains.
Pour the batter into the prepared dish and smooth the top.
Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the dish for at least 15 minutes before cutting into squares.
Tips & Variations
- Do not drain the pineapple: the juice is the main liquid in the batter.
- Fold in 1/2 cup (45 g) shredded coconut or chopped macadamia nuts, or spread the cooled cake with cream cheese frosting.
- Cover and keep at room temperature for 1 day, or in the fridge for up to 4 days. Refrigerate if frosted with cream cheese.
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