Pregnancy Friendly Hawaiian Pineapple Cake
Total time1 hr 25 min
Prep time20 min
Cook time35 min
4.9(12)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 can (20 oz) crushed pineapple, undrained
- 1 tsp vanilla extract
For the frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
For serving
- ½ cup sweetened shredded coconut, toasted (optional)
Can be omittedsweetened shredded coconut
- ½ cup fresh or canned pineapple chunks, drained (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until evenly combined.
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