Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add the eggs and vanilla extract to the dry ingredients and mix well.
Pour in the crushed pineapple with its juice and stir to combine. The batter will be slightly wet—this is normal.
Gently fold in the chopped pecans for added crunch and flavor.
Step 2: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Prepare the Frosting (Optional)
While the cake is cooling, prepare the frosting by beating together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
Once the cake has cooled completely, spread the frosting evenly over the top.
Step 4: Serve and Enjoy!
Once frosted, slice the cake into squares and enjoy this tropical treat!
Total Time:
Preparation: 15-20 minutes
Baking: 30-35 minutes
Cooling: 30 minutes
Total time: 1 hour 15 minutes (including cooling)
Portions:
Makes about 12-16 servings, depending on slice size.
Additional Tips:
Add Coconut: For an extra tropical touch, you can sprinkle shredded coconut over the frosting.
Cakes for Special Occasions: If you’re making this cake for a special event, you can double the recipe and bake it in two layers for a layered Hawaiian cake!
Storage: This cake keeps well in the fridge for 3-4 days in an airtight container.
