Hawaiian Cake Recipe

Hawaiian Cake picture


Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
Main Ingredient


 Canned crushed pineapple in juice20 Ounce (1 Can)
 Butter1⁄2 Cup (8 tbs) (At Room Temperature)
 Sugar1 1⁄4 Cup (20 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Vanilla extract2 Teaspoon
 Baking powder2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Egg replacer powder2 Teaspoon (Or Dry Egg Replacer)
 Cake flour3 Cup (48 tbs)
 Chopped macadamia nuts/Chopped pecans1 Cup (16 tbs)
 Flaked coconut1 Cup (16 tbs)
For topping
 Sour cream2 Tablespoon
 Butter2 Tablespoon
 Sugar1⁄2 Cup (8 tbs)
 Flaked coconut1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6352 Calories from Fat 2766

% Daily Value*

Total Fat 322 g494.9%

Saturated Fat 176.8 g883.9%

Trans Fat 0 g

Cholesterol 382 mg

Sodium 1719.2 mg71.6%

Total Carbohydrates 830 g276.8%

Dietary Fiber 81.1 g324.4%

Sugars 427.7 g

Protein 89 g178.2%

Vitamin A 88.5% Vitamin C 64.4%

Calcium 166.1% Iron 101%

*Based on a 2000 Calorie diet


Preheat oven to 350° F.
Grease a 9 x 13-inch baking pan.
Drain pineapple in a colander over a wide bowl, pressing out all excess juice. Reserve juice. Set pineapple aside.
Cream butter and sugar together in a large mixing bowl. Add sour cream, vanilla extract and reserved pineapple juice. Mix well.
Sift baking powder, baking soda and dry egg replacer with cake flour. Gradually add to creamed mixture, then beat at medium-high speed for 2 minutes.
Fold in nuts, coconut and crushed pineapple.
Turn batter into pan and place in preheated oven at once. Bake for 30 to 45 minutes until top is golden and cake begins to pull away from the sides of the pan.
Leave cake in pan and cool on a wire rack.
Mix topping ingredients together in a small bowl. Spread topping over cooled cake.