Hawaiian Fruit Cake
Hawaiian Fruit Cake is a moist, tropical dessert bursting with the flavors of crushed pineapple and sweet nuts. Its tender crumb pairs perfectly with creamy vanilla frosting, making it ideal for summer gatherings or special occasions where a fruity, indulgent treat is appreciated.
Ingredients
Instructions
- Do not drain the crushed pineapple.
- Mix flour, crushed pineapple, sugar, eggs, chopped nuts, and baking soda well.
- Pour the batter into a prepared 9 x 13-inch baking pan.
- Bake in a 350°F oven for 35 to 45 minutes.
- Mix powdered sugar, butter, cream cheese, and vanilla until smooth.
- Spread the frosting immediately over the hot cake and let it cool.
Tips & Substitutions
For a lighter cake, consider substituting half of the white sugar with a natural sweetener like honey or maple syrup. You can also use whole wheat flour for added nutrition. If you're short on crushed pineapple, you can replace up to one can with mashed bananas or applesauce. Ensure to mix the batter thoroughly but avoid over-mixing to keep the cake tender.
Serving Suggestions
Serve the Hawaiian Fruit Cake warm or at room temperature, topped with the cream cheese frosting for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, garnish with toasted coconut flakes or fresh fruit. This cake is perfect for potlucks and gatherings, alongside other sweet treats like Apricot-Coconut Balls.
Storage & Reheating
Store leftover Hawaiian Fruit Cake in an airtight container in the refrigerator for up to a week. To reheat, slice individual pieces and warm them in the microwave for 15-20 seconds. This cake also freezes well; wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Fruit Cake contains roughly 1450 calories, with 17g protein, 221g carbohydrates, and 48g fat. It is an excellent source of protein (33% of the Daily Value), calcium (33% of the Daily Value), and potassium (27% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 593mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
While fresh pineapple can be used, it’s essential to crush it finely and adjust the moisture content, as fresh fruit is less juicy than canned. Make sure to blend it well and consider adding a bit of extra sugar to compensate for the reduced sweetness.
What can I substitute for cream cheese in the frosting?
If you prefer a lighter option, Greek yogurt can be used instead of cream cheese, though the flavor and texture will differ slightly. For a dairy-free version, try using cashew cream or a dairy-free cream cheese alternative, ensuring it has a similar consistency.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary, and start checking a few minutes before the minimum baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).