Directions to follow
- Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by greasing and flouring it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
- In a larger bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry flour mixture into the wet ingredients, alternating with the sour cream. Start and end with the flour, mixing gently until just combined.
- Carefully fold in the crushed pineapple and the chopped macadamia nuts, if you’re using them.
- Pour the batter into your prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Best ways to enjoy it
This cake is perfect on its own, but you can elevate its presentation by dusting it with powdered sugar or drizzling it with a simple glaze made from powdered sugar and lemon juice. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside fresh fruit or a tropical fruit salad.
Keeping leftovers fresh
To store your Hawaiian Pineapple Cake Delight, let it cool completely and then wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. If you want to save it for later, this cake freezes beautifully. Just ensure it is well wrapped and it will be good for up to three months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight.
Helpful cooking tips
- For an extra burst of flavor, consider adding a teaspoon of coconut extract to the batter along with the vanilla.
- If you want a more intense pineapple taste, try using fresh pineapple instead of canned. Just remember to drain it well!
- Be sure not to overmix when combining the wet and dry ingredients. Overmixing can lead to a denser cake.
Creative twists
Looking to switch it up? Here are some fun variations:
- Try replacing the macadamia nuts with crushed walnuts or pecans for a different nutty flavor.
- Add shredded coconut into the batter for an extra tropical flair.
- For a more decadent treat, incorporate chocolate chips for a sweet contrast to the pineapple.
FAQs
How long does it take to prepare this cake?
The preparation is quite quick, taking about 20 minutes. The total baking time is around 35-40 minutes, making it an efficient but satisfying dessert option.
Can I substitute the sour cream?
Absolutely! Greek yogurt can be a great substitute if you’re looking for a lighter alternative with a similar tangy flavor.
How do I know when the cake is ready?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs (but no wet batter), your cake is done.
